Roasted Sausage and Potato Supper

A quick one-dish family roast featuring sausages, baby potatoes, peppers, and onions seasoned with thyme and white wine.

Cook Time

55 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

200
ml

White Wine

Meat

12
piece

Sausages

pricked with a fork

NutsSeeds

2
clove

Garlic

chopped

1
tbsp

Thyme

fresh leaves, chopped

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

OilsFats

2
tbsp

Olive Oil

Vegetables

2
piece

Onion

large, sliced lengthways into wedges

2
piece

Red Pepper

deseeded and diced

500
g

Baby New Potatoes

halved

Steps

Preheat the oven to 220°C.
Coat all ingredients except the wine in oil using a large bowl or freezer bag.
Spread the mixture into a roasting tin in an even layer and season with salt and pepper.
Roast for 30 to 35 minutes until golden-brown.
Turn the sausages, toss the vegetables in juices, and pour in 200ml of white wine.
Return to the oven for 20 minutes until the sausages are cooked and potatoes are tender.
Serve hot with mustard.