Mary Berry’s roasted sausage supper recipe for autumn
There is nothing better than a hot homemade meal during the autumn when the weather is getting colder and frostier, and this easy dinner recipe will help warm you up after a long day.
This one-pan sausage supper is very simple, all you have to do is coat the ingredients in oil, put them in a pan and then let is roast in the oven, turning the ingredients halfway through so that it evenly cooks.
It is the perfect dish if you are looking for something hearty, rich and flavourful to eat, and Mary Berry has said that this “inviting” recipe is one of her favourite dinners to make everything is made in one roasting tin, meaning there is hardly any washing up to do.
The TV favorite has shared this delicious recipe on her show ‘Mary Berry’s Absolute Favourites’ but it is now also available from the BBC as well as on her website.
She wrote: “This will become a firm 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.”
How to make Mary Berry’s one-pan sausage supper
Ingredients
- 12 pork sausages, pricked with a fork
- 500g of baby potatoes
- 200ml of white wine (or stock)
- Two large onions sliced lengthways into wedges
- Two red peppers deseeded and diced
- Two garlic cloves, chopped
- Two tablespoons of olive oil
- One tablespoon of chopped thyme leaves
- Salt and pepper
Kitchen equipment:
- Large resealable plastic freezer bag (or a large mixing bowl)
- Large roasting tin
Serving suggestion:
- Mustard
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Instructions
To begin, preheat the oven to 200C.
Prepare all the vegetables and sausages. Prick the sausages with a fork, two the onions into wedges, dice the red peppers and cut up the garlic.
Next, place all the ingredients apart from the wine in the plastic freezer bag. Seal the bag shut and shake well to make sure everything is covered in oil.
Berry wrote: “As you rub the bag, it’s a light coating, I don’t need to use too much oil, and my hands are clean.”
Alternatively, you can put all the ingredients in a large mixing bowl and carefully turn the ingredients with a spoon until they are evenly coated with oil.
Now, it is time to place all the ingredients in the roasting tin, making sure all the ingredients are evenly spread out as possible. Make sure the sausages are are the top and not covered by any of the vegetables so they cook evenly.
Cook for around 35 to 40 minutes until the food is sizzling and golden. At this point, take the roasting tin from the oven and turn the sausages over so they can evenly cook. Toss the vegetables in the cooking juices and pour the wine into the tin.
Cook for another 20 minutes until the sausages are browned and fully cooked. Once the potatoes are fork-tender it is ready to come out of the oven.
Your easy sausage supper dish is now ready to serve, and Mary suggests serving it fresh out of the oven “with a dollop of mustard on the side.”
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