Most people do not cook during the week as they are tired after a long day at work, but there is a simple way to make a tasty homecooked meal with hardly any effort at all.
Mary Berry’s roasted sausage and potato traybake only takes five minutes to prepare before it slowly cooks in the oven for roughly 50 minutes.
In her cookbook ‘Absolute Favourites’, Mary wrote: “This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.
“If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.”
This hearty midweek recipe is made with flavourful sausages, hearty potatoes, caramelised onions, and zesty peppers which makes it perfect for anyone wanting a flavourful dinner without any fuss.
Method
Preheat the oven to 220C (200C Fan or Gas Mark 7).
Cut the potatoes in half, peel the garlic and onion, then deseed the peppers. Chop the vegetables into small chunks.
Place all the ingredients apart from the white wine in a large freezer bag. Seal the bag shut and shake well to coat everything in the oil.
Alternatively, you can place the ingredients in a large mixing bowl, add in the two tablespoons the olive oil and toss so everything is fully coated.
Pour everything into a large roasting tray, make sure the sausages are on top and not covered by any vegetables, then season with salt and pepper.
Cook in the oven for 30 to 35 minutes until the sausages are golden, then turn the sausages over and mix together the vegetables again so they are coated in the cooking juices.
Pour in the white wine and return to the oven for 20 more minutes until the sausages are brown and the potatoes are tender.
Your tasty sausage supper is now ready to take out the oven and serve.
