Sometimes you just want to be able to put everything in one pan to save on washing up, to limit any kitchen mess, and to be able to stick the meal in the oven without any other moving parts. Mary Berry shared her super simple roasted sausage and potato supper that can serve up to six servings.
Whether you have a family to feed or love the idea of leftovers for another day, it’s a great hearty meal that takes little effort to make. “It can be cooked in one dish,” the cook emphasised, adding that it’s “so quick and easy to put together”. Here’s how to recreate Mary Berry’s sausage meal recipe that is ready in the oven within the hour.
Roasted sausage and potato supper
Ingredients
Two tablespoons of olive oil
Two large onions, sliced lengthways into wedges
Two red peppers, deseeded and cut into large dice
Two garlic cloves, chopped
One tablespoon of chopped thyme leaves
500g baby new potatoes, unpeeled and halved
12 sausages, pricked with a fork
200ml of white wine
Salt and freshly ground black pepper
Method
Preparation
Preheat the oven to 220C (200C fan). Mix all the ingredients together in a large bowl, except for the wine, so that all is covered in the olive oil.
Tip the mixture into a large roasting tin, spreading the ingredients out into one even layer. Season with salt and pepper.
Cooking
Roast in the oven for about 30 to 35 minutes, until golden. Turn the sausages over and toss the vegetables in the cooking juices.
Now pour in the wine and return the mixture to the oven for a further 20 minutes. Once cooked, serve with an optional dollop of mustard.
This recipe is taken from Mary Berry’s Absolute Favorites cookbook, which was first published back in 2015.
As with many one-pot wonders, it’s totally possible to substitute or add in vegetables of your choosing.
And, if you’re averse from adding wine into the recipe, this can simply be swapped out for stock.
