Baked Ital­ian Sausages, with Pota­toes and Rose­mary

Townsville Bulletin - - -

Re­quir­ing lit­tle prepa­ra­tion, sim­ply as­sem­ble the in­gre­di­ents in a pot and bake for 30-40 min­utes. 6 Ital­ian sausages 800g kipfler pota­toes, scrubbed and sliced 1 tsp pa­prika 1 rose­mary stalk 4 gar­lic cloves, un­peeled sea salt freshly ground black pep­per 2 slices ci­a­batta bread 50ml ex­tra-vir­gin olive oil 1 hand­ful con­ti­nen­tal pars­ley 1. Pre­heat the oven to 200C. 2. Slice the sausages into 4cm pieces and place in a large roast­ing pan. 3. Add the pota­toes, pa­prika, rose­mary, gar­lic cloves, sea salt and pep­per. 4. Tear the ci­a­batta into bite size pieces and add to the roast­ing tray. 5. Driz­zle over the oil and gen­tly toss to com­bine. 6. Place in the oven and cook, stir­ring oc­ca­sion­ally, for 30-40 min­utes or un­til the pota­toes are ten­der and the sausages and bread are golden brown. 7. Top with con­ti­nen­tal pars­ley and serve with a green salad. Source: Bill Granger from

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