Mary Berry Roasted Sausage and Potato Supper

This delicious Mary Berry Roasted Sausage and Potato Supper is a quick and easy meal that’s perfect for busy nights. With juicy sausages, creamy potatoes, and vibrant veggies, you can use common ingredients to whip up this nutritious dish. Enjoy a satisfying meal with the crispy, golden edges that everyone will love!

This Roasted Sausage and Potato Supper Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp olive oil
• 2 large onions, sliced into wedges
• 2 red peppers, deseeded and cut into large dice
• 2 garlic cloves, chopped
• 1 tbsp fresh thyme leaves
• 500g baby new potatoes, unpeeled and halved
• 12 sausages, pricked with a fork
• 200ml white wine
• Salt and freshly ground black pepper

How To Cook Roasted Sausage and Potato Supper :

1. Preheat the Oven: Preheat your oven to 220°C (200°C fan) or Gas mark 7.
2. Prepare the Ingredients: Place all ingredients except the white wine into a large resealable freezer bag, seal, and shake to coat, or toss everything in a large bowl with olive oil until well coated.
3. Arrange in a Roasting Tin: Transfer the coated ingredients to a large roasting tin, spreading them out in a single layer, ensuring the sausages are on top. Season generously with salt and pepper.
4. Roast for 30-35 Minutes: Roast in the preheated oven for about 30–35 minutes, until the vegetables are golden brown.
5. Add the Wine: Remove the tin from the oven, turn the sausages over, and toss the vegetables in the cooking juices. Pour in the white wine.
6. Final Roasting: Return the tin to the oven for an additional 20 minutes, or until the sausages are browned and the potatoes are tender.
7. Serve Hot: Serve hot, with a dollop of mustard on the side if desired.

Recipe Tips

• Use Quality Sausages: Choose good-quality sausages for the best flavor. Look for ones with a high meat content and your favorite seasonings.
• Cut Vegetables Evenly: Make sure to cut all your vegetables to similar sizes. This helps them cook evenly and ensures everything is tender.
• Don’t Skip the Pricking: Prick the sausages with a fork before cooking. This helps release fat and prevents them from bursting while roasting.
• Check for Doneness: Use a meat thermometer to check that sausages reach an internal temperature of 75°C (165°F) to ensure they are cooked properly.
• Let It Rest: Allow the dish to sit for a few minutes after taking it out of the oven. This helps the flavors settle and makes it easier to serve.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Roasted Sausage and Potato Supper cool to room temperature. Then, keep it in an airtight container in the fridge for up to 3 days.
• Freeze: For freezing, cool leftover Roasted Sausage and Potato Supper completely and put it in a freezer-safe container. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight before reheating in the oven or microwave.

Nutrition Facts

Serving Size: 2 cups

• Calories: 425
• Total Fat: 37 g
• Saturated Fat: 11 g
• Cholesterol: 81 mg
• Sodium: 1556 mg
• Potassium: 361 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 15 g

Try More Mary Berry Recipes:

• Mary Berry Lasagne Express
• Mary Berry Spatchcock Poussin
• Mary Berry Turkey Crown With Orange
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Mediterranean Chicken Thighs