A super sausage supper

One of the wonders of our supermarkets is the variety of different flavoured sausages they offer. I can never make up my mind. What I do know, however, is that I will probably never just fry them again now I’ve discovered this dish.

Thoroughly mix the following in a large bowl: 2 tbls olive oil, 12 pricked sausages, 2 chunkily chopped onions, 2 chopped garlic cloves, a good pinch of salt, some chopped root vegetables of choice like carrot and fennel (red peppers are fun for adults) and some new potatoes.

Tip into a roasting tin and perch the sausages on top. Roast for ½ hour and remove from oven. Lift the sausages away and toss the vegetables with a splosh of wine or vinegar. Replace the sausages brown side down and roast for a further ½ hour. Just before time’s up you can add some finely shredded kale or a jar of Passata/tinned tomatoes if you fancy it. This is a meal to be very pleased with.

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