The Queen of Baking, Mary Berry, has a host of savoury recipes too that can be made quickly, and this roasted sausage and potato supper is no different – here’s what it was like to make
Mary Berry is a treasure trove of quick and easy recipes for those days when you’re short on time but still crave a hearty meal.
From her delightful chicken pasta bake to her all-in-one sausage hotpot and creamy one-pot salmon, there’s always something tempting to whip up for dinner. One recipe that caught my eye was her roasted sausage and potato supper. It looked incredibly straightforward yet mouth-watering – and it didn’t disappoint.
This one-tray wonder features succulent pork sausages and golden potatoes, making it an effortless all-in-one meal. It comes after news of a ‘Brit abroad slams all-inclusive hotel food asking ‘what on earth is this?’
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What I loved about this recipe was not only its simplicity but also its versatility, writes Angela Patrone from the Express. While the ingredient list is minimal, you can jazz it up with additional veggies like courgettes or carrots if you fancy.
Ingredients
- Two tablespoons olive oil
- Two large onions, sliced lengthways into wedges
- Two red peppers, deseeded and diced
- Two garlic cloves, chopped
- One tablespoon chopped fresh thyme leaves
- 500g baby new potatoes, halved
- 12 sausages, pricked with a fork
- 200ml white wine
- Salt and black pepper, to taste
Method
I began by prepping and weighing out the ingredients before cranking up the oven to 220C/200C Fan/Gas 7.
Next, I combined all the ingredients bar the wine. The recipe suggests using a large freezer bag for this step, but as I only had a large mixing bowl to hand, I used that instead. I made sure to give everything a good mix so that all the ingredients were well coated in the oil and herbs.
The next move was to place the mix into a sizeable roasting tin, spreading everything out to form a single, even layer – crucially making sure none of the veggies were obscuring the sausages. My own twist involved a few extra spuds, which meant divvying up the goods between two roasting tins to ensure everything cooked through nicely.
I didn’t skimp on seasoning either, liberally dusting both tins with salt and pepper before popping them into the oven for a good 30 to 35 minutes until they reached that coveted “golden brown” stage.
After half an hour, I fetched the dish from the oven, flipped the bangers, and gave the veg a good tumble in the tasty cooking juices.
Next up, I splashed in the wine and ushered the trays back into the oven for another half-hour stint. Keep an eye out – it might need more or less time to get those sausages sizzling and the potatoes perfectly soft. For those serving up to little ones, swap out the wine for a bit of stock.
The result? A traybake so scrumptious and straightforward, it’s bound to become a regular in my kitchen repertoire, maybe with a few extra veggies thrown into the mix next time.
