Roasted sausage and potato supper by Mary Berry

Roasted sausage and potato supper by Mary Berry

by |

Preparation Time

1 hour




  • 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 - optional, for little ones, replace with stock

  • Salt and freshly ground black pepper

This is sure to become a 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 – we love leek and sage.

Preheat the oven to 220°C/200°C fan/Gas 7.

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.

Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender.

Serve hot with a dollop of mustard on the side.

If your little ones are cheese crazy, then they'll love Mary Berry's macaroni cheese with tomato topping.

Find more recipes from Mary Berry here

Mary Berry will be appearing at the Good Food Show Winter 2015.

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