Roasted Sausages with Peppers, Onions, and Potatoes Recipe

 

 

 

 

 

 

Ingredients:

2 tablespoons olive oil
2 large onions, sliced into wedges
2 red bell peppers, deseeded and cut into large chunks
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped
500g (1 lb 2 oz) baby new potatoes, halved
12 sausages, pricked with a fork
200ml (7 fl oz) white wine
Salt and freshly ground black pepper, to taste

Directions:

Preheat the Oven:
Preheat your oven to 220°C (200°C fan) or Gas Mark 7.
Prepare the Ingredients:
In a large resealable freezer bag, add the sliced onions, red peppers, chopped garlic, thyme, halved baby potatoes, and sausages. Drizzle in the olive oil, seal the bag, and shake everything to ensure all ingredients are well coated in oil. If you prefer, you can place everything in a large bowl and toss to combine. Once coated, tip the mixture into a large roasting tin and spread it out in an even layer, ensuring the sausages are not hidden by the vegetables. Season generously with salt and freshly ground black pepper.
Roast:
Roast in the preheated oven for 30-35 minutes, until the sausages and vegetables are turning golden. Halfway through, remove the tray from the oven, flip the sausages, and toss the vegetables in the juices that have accumulated.
Add the Wine and Finish Roasting:
After tossing, pour the white wine over the sausages and vegetables. Return the roasting tin to the oven for an additional 20 minutes, or until the sausages are browned and fully cooked, and the potatoes are tender.
Serve:
Serve hot with a dollop of mustard on the side if desired. This hearty dish is perfect for a cozy family meal.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal per serving | Servings: 6 servings