Mary Berry's Absolute Favourites: Roasted sausage and potato supper

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 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.

Ingrdient:
  • 2 tbsp olive oil
  • 2 large onions, sliced lengthways into wedges
  • 2 red peppers, deseeded and cut into large dice
  • 2 garlic cloves, chopped
  • 1 tbsp chopped thyme leaves
  • 500g (1lb 2oz) baby new potatoes, unpeeled and halved
  • 12 sausages, pricked with a fork
  • 200ml (7fl oz) white wine
  • salt and freshly ground black pepper

Intrusion:
  1. 1 Preheat the oven to 220C/200C fan/gas 7.
  2. 2 Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.