Roasted Sausage & Potato Supper

 

I had taken some sausages out of the freezer to cook for our supper last night, thinking I was going to cook them with some onions, apples and apple juice, only to discover today that I had no apple juice. 

I really should have checked before I took the sausages out . . .

  

I have had this Mary Berry Cookbook, called Mary Berry Absolute Favourites, based on the television series of the same name, and I am ashamed to say I haven't used it. 

 

I just love Mary Berry, don't you?  I really miss seeing her on the GBBO. To me, its just not the same without her.  I love all of her television shows as well. She seems like a genuinely nice person.  

This book contains over 100 brand new, simple and satisfying recipes from one of her latest cooking series, and I really have no excuse for not having used it before, as the recipes in it all seem sound and quite delicious!

 

I was drawn to the bright colors of this dish as well as its simplicity!   I also liked that I was easily able to cut it in half to just feed two people.

I hate wasting food, and so I tend to freeze my sausages in 6 sausage lots, and I had only taken one lot out.

 

I buy my sausages at Costco. They are just lovely. I usually get a mix of Italian and Cumberland, and then break them down and freeze them separately, as I said, in six sausage lots.

I love the meat from Costco.  I find it to be of very good quality.  I find that  most of their stuff is excellent, but especially the meat, fish, poultry and cheese.  

  

WHAT YOU NEED TO MAKE SAUSAGE & POTATO SUPPER

A few simple ingredients that's all.  You know I don't do complicated if I can help it.

• 6 thick pork sausages (I like Cumberland)
• 1 medium red bell pepper, trimmed, seeded, cut into chunks
• 2 medium potatoes, washed, dried and cut into quarters
• 1 medium onion, peeled and cut into sixths
• 1 TBS olive oil
• salt and black pepper to taste
• 1/2 tsp dried thyme leaves
• 100ml white wine ( 3.5 fluid ounces)
• fresh thyme leaves to garnish if desired
• grainy mustard to serve

 

You can use whatever sausages you like and enjoy. Obviously smaller sausages will cook quicker than the larger ones.  A sweet Italian would be especially nice done this way.

Her original recipe called for baby new potatoes, cut in half.  I did not have baby new potatoes, so I used medium white potatoes, skin left on and cut into quarters.

 

I used dry thyme for the baked part.  I often think it is a bit of waste to use fresh herbs in the cooking process, especially when baking with them as they are going to dry out in the oven anyways, and this time of year they are more expensive.

I did reserve some fresh thyme leaves for garnishing the finished dish, where they would have the most impact.

 

When you peel your onion, make sure you leave the root end as intact as you can. This way when you cut it into sixths the wedges don't break apart and they stay whole while roasting.

Although I used only red peppers today, I think a mix of red and yellow peppers would also be very nice, and very colorful, as would red onions.  I think you could also add green pepper. I do know that many people have a difficult time digesting the green.

 

You do need a bit of white wine, but if you don't have it, I think either white grape juice or apple juice would also work very well in its place.  Here in the U.K. you can buy alcohol in the grocery stores so it is very easy to pick up a bottle of wine or spirits.

The wine helps to keep the sausages from drying out and they become almost sticky as it reduces in the heat of the oven.

 

HOW TO MAKE ROASTED SAUSAGE & POTATO SUPPER

This is a very simple dish to make and if you line your baking tray with aluminum foil, there won't be any pan to wash up either.  Perfect for these busy days we are in the middle of at the moment.

Preheat the oven to 220*/425*F/ gas mark 7.   Have ready a baking tray with sides,  large enough to hold everything in a single layer.

Put the sausages, potatoes, onions, and red pepper chunks into a bowl and toss together with some salt, pepper and the dried thyme leaves.  Mix together with your hands and then spread out onto the baking tray, making sure that nothing is piled on top of the other.

 

Roast in the preheated oven for 1/2 hour. Remove from the oven. flip over the sausages.  Pour the wine around them in the baking tray.  Return to the oven and roast for a further 15 to 20 minutes.  The pork juices should run clear and the vegetables should be tender. 

Transfer to a heated serving dish, garnish with some fresh thyme leaves and serve with some grainy mustard.

  

We enjoyed this with dollops of grainy mustard on the side.  I had thought to do a salad, but then forgot.  In all truth we were both very satisfied with just this!

Some other sausage recipes in The English Kitchen that you might enjoy are:

SAVORY SAUSAGE BREAKFAST BAKE - This is a simple breakfast casserole that comes in very handy when you are having overnight guests.   You put it together the night before and then leave it in the refrigerator overnight.  Just take it out and bake in the morning. Easy peasy and delicious!

SAUSAGE & VEGETABLE SKILLET DINNER -Meals where I can cook everything in one pan are my favorite kinds of meals!  This one pan Sausage and Vegetable Skillet Dinner is something I threw together the other day that turned out to be really delicious! Not only did I end up with some perfectly cooked sausages, but I also had potatoes and two vegetables to enjoy on the side! Deliciously simple!

Roasted Sausage & Potato Supper

Yield: 2

Author: Marie Rayner

A delicious recipe adapted from Mary Berry perfectly sized for two.  Quick and easy also. You can add an extra vegetable on the side, but this is surprisingly filling.

ingredients:

• 6 thick pork sausages (I like Cumberland)
• 1 medium red bell pepper, trimmed, seeded, cut into chunks
• 2 medium potatoes, washed, dried and cut into quarters
• 1 medium onion, peeled and cut into sixths
• 1 TBS olive oil
• salt and black pepper to taste
• 1/2 tsp dried thyme leaves
• 100ml white wine ( 3.5 fluid ounces)
• fresh thyme leaves to garnish if desired
• grainy mustard to serve

instructions:

How to cook Roasted Sausage & Potato Supper

1. Preheat the oven to 220*/425*F/ gas mark 7.   Have ready a baking tray with sides,  large enough to hold everything in a single layer.
2. Put the sausages, potatoes, onions, and red pepper chunks into a bowl and toss together with some salt, pepper and the dried thyme leaves.  Mix together with your hands and then spread out onto the baking tray, making sure that nothing is piled on top of the other.
3. Roast in the preheated oven for 1/2 hour. Remove from the oven. flip over the sausages.  Pour the wine around them in the baking tray.  Return to the oven and roast for a further 15 to 20 minutes.  The pork juices should run clear and the vegetables should be tender. 
4. Transfer to a heated serving dish, garnish with some fresh thyme leaves and serve with some grainy mustard.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

 

I hope you will give this a go and that you enjoy it!  Next time I might roast some sweet potatoes and carrots in place of the peppers, and use red onions! 

I can't believe it is already Thursday!  Can YOU?  This month is already whizzing by! Before you know it we will be into the new year.   Sheesh!  I hope that its good to us!