The meal is cooked in just one tray and is ready in under an hour.
Mary Berry knows how to make a crowd-pleasing meal, and she says her sausage traybake is set to become a “family favourite”. The TV chef has a very easy and quick meal that is ideal for feeding the family.
It requires minimal ingredients and is cooked in just one tray. Plus, the dish is packed full of flavour and vegetables to ensure a balanced meal.
Mary’s roasted sausage and potato supper, from her Absolute Favourites book, serves four to six people and cooks in under an hour. She said: “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.”
Mary Berry’s roasted sausage and potato supper
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
Start by preheating the oven to 220 °C/200 °C fan/Gas 7.
Put all the ingredients except the wine in a large, resealable freezer bag. Seal the bag and shake well to coat everything.
Alternatively, you can put all the ingredients into a large bowl and turn them until they are coated in oil.
Once done, tip the ingredients into a large roasting tin. Ensure everything is in one even layer and that the vegetables don’t cover the sausages.
Season with salt and pepper, then roast for about 30 to 35 minutes, until golden.
Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine, or stock if not using alcohol.
Return to the oven for a further 20 minutes or until browned. Make sure the sausages are cooked and the potatoes are tender.
Serve with a dollop of mustard on the side if desired.
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