Mary Berry Roasted Sausage and Potato Supper

This one started as a “what’s left in the fridge” situation. You know the type—two peppers slightly shriveled, a pack of sausages near expiry, and a bag of baby potatoes that had definitely seen better days. I didn’t expect much. But then… magic.

To be honest, I nearly ruined it the first time by crowding the roasting tin. Rookie move. Everything steamed instead of crisping up. But after a little trial and error (and a lot of mustard on the side), this became my go-to lazy supper. The kind of throw-it-in-and-forget-it dinner that somehow tastes like you put in effort.

Let me show you how I fixed that and why this simple Mary Berry recipe might just become your weeknight hero.

Why This One Works So Well

There are a million sausage traybake recipes out there—but Mary’s version hits different. Here’s why:

• White wine. Most people skip it. Don’t. It deglazes all those lovely sausagey bits and adds a silky richness to the veg.
• Layering sausages on top keeps them browned, not soggy.
• Thyme + garlic + onion wedges = a roastie trifecta. The onions caramelise, the garlic mellows, and the thyme keeps it feeling like you meant to be fancy.

INGREDIENTS + WHY THEY MATTER

• Olive Oil (2 tbsp) – Helps everything crisp. I once forgot it and ended up with a sad, steamed mess.
• Onions (2, in wedges) – Go sweet and jammy in the oven. Don’t slice too thin or they vanish.
• Red Peppers (2) – Add colour and sweetness. Yellow works too, green’s a bit bitter here.
• Garlic (2 cloves) – Chopped, not crushed. You want little toasty bits.
• Fresh Thyme (1 tbsp) – Gives it that “something smells amazing” edge. Dried works in a pinch, but use half the amount.
• Baby New Potatoes (500g) – Halved and unpeeled. The skin goes golden and catches all the flavour.
• Sausages (12) – Good quality matters. I used some herby Cumberland ones and they were ace.
• White Wine (200ml) – Don’t use anything too sharp. I used leftover Sauvignon Blanc and it worked perfectly.
• Salt & Pepper – Be generous!

Want to Change It Up? Here’s How

• Gluten-Free? Use GF sausages and you’re sorted.
• No Wine? Try chicken stock with a splash of cider vinegar. It’s not quite the same, but it works.
• Add-ins? Carrots, courgettes, or fennel slices roast beautifully here. Just don’t overload the tin.
• Veggie Version? Swap in veggie sausages—but roast them separately. They tend to fall apart in the wine.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy Veg	Tin was too full	Use two roasting tins if needed
Sausages Split	Forgot to prick them	Always poke with a fork before roasting
Dry Potatoes	Added wine too early	Add wine after the first roast so they crisp first
Flavour was flat	Used cheap sausages	Go for 80%+ meat content with herbs

HOW TO MAKE MARY BERRY’S ROASTED SAUSAGE & POTATO SUPPER

1. Preheat your oven to 220°C (200°C fan) or Gas 7.
2. Prep your ingredients. Toss everything (except wine) in olive oil—either in a big bowl or a freezer bag.
3. Layer it right. Spread into a single layer in a big roasting tin. Sausages go on top so they get that golden crisp.
4. Roast for 30–35 minutes, until the onions are catching at the edges and the sausages are golden.
5. Flip, splash, and return. Flip the sausages, toss the veg in the juices, pour over the wine, and pop back in for 20 minutes.
6. Rest for 5 mins. Trust me. It helps everything settle, and the flavours mellow beautifully.

TIPS FROM MY KITCHEN

• I always heat the roasting tin in the oven while prepping—it gives the veg a head start.
• Use metal tins, not ceramic. You want sizzle, not steam.
• Leftovers are fab with a fried egg on top the next morning.
• Try Dijon mustard on the side—it cuts through the richness.

STORAGE + SERVING

• Fridge: Keeps well for 3 days. I actually think it tastes better the next day.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight, reheat in oven at 180°C for 20 mins.
• Serve with: Crusty bread, mustard, or even a green salad if you’re feeling balanced.

FAQs – Real Query Answers

Q: Can I make this without wine?
A: Yes! Use chicken or veg stock instead. A splash of cider vinegar helps mimic the acidity.

Q: What kind of sausages work best?
A: Pork with herbs like Cumberland or Lincolnshire. Avoid overly sweet or spicy ones—they clash with the thyme and wine.

Q: Can I prep this ahead of time?
A: Absolutely. Toss everything in oil and keep it in the fridge (uncooked) for up to 24 hours. Just add the wine after the first roast.

Q: Why are my potatoes still hard?
A: Likely too big or under-roasted before the wine went in. Halve them properly and don’t rush the first roast.

Try More Recipes:

• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Roast Loin Of Pork