Mary Berry shared her sausage and potato one-pot supper that she promised “will become a firm family favorite”.
The recipe can be made ever so quickly, and it’s super simple to put together.
If you would rather not add baby potatoes to the dish, you can easily take them out and make mash on the side instead.
Additional sides to go with the sausages could include salad and/or peas.
If, however, you choose to follow Mary Berry’s recipe word for word, there will be less washing up at the end of the meal.
Mary Berry’s roasted sausage and potato one-pot recipe
Serves: four to six people
Ingredients
- Two tbsp olive oil
- Two large onions, sliced lengthways into wedges
- Two red peppers, deseeded and cut into large dice
- Two garlic cloves, chopped
- One tbsp chopped thyme leaves
- 500g baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml white wine
- Salt and freshly ground black pepper
Method
Preheat the oven to 220C (200C fan/gas seven). Place all the ingredients, except the wine, into a large roasting tray and mix together.
Make sure all the ingredients are in one layer (to cook evenly), then season with salt and pepper.
Roast the food in the oven for 30 to 35 minutes, then remove it from the oven, toss the ingredients together, and pour in the wine.
Return the roasting tray to the oven for another 20 minutes. Once cooked, serve with a dollop of mustard.
Creamy mash
If you would rather have creamy mash on the side of the potatoes instead of baby potatoes, here’s the best way to do it.
The creamy mash recipe provided by Natasha Kravchuk on her food blog, Natasha’s Kitchen, has received more than 700 glowing reviews and is sure to be a big hit.
Ingredients
- Russet potatoes
- Whole milk
- One tbsp unsalted butter, at room temperature
- Salt
- Fresh parsley or chives
Method
Peel and chop the potatoes, then put in a large pot of cold water, then bring the pot of water to a boil. Partially cover and boil until the potatoes are tender (about 20 minutes).
Drain the potatoes and mash them, before adding hot milk and softened butter. Salt to taste, and mash more. Serve.
