All-in-one sausage and potato roast

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SERVES 4 500g washed baby pota­toes 3 tbsp ex­tra vir­gin olive oil sea salt and black pep­per 700g-800g of your favourite sausages (we used veni­son) 4 red onions peeled halved and sliced 500g red pep­pers cored and seeds dis­carded

Select a large roast­ing pan (about 28cm x 35cm). Pre­heat the oven to 200C/180C fan/gas 6. Ar­range the pota­toes in the pan, driz­zle over a ta­ble­spoon of oil, sea­son and stir to coat. Roast for 20 min­utes. At the same time, heat a ta­ble­spoon of oil in a large non­stick fry­ing pan over a medium heat and lightly brown the sausages in two batches, turn­ing them fre­quently. Sep­a­rate the onion strands or wedges a lit­tle and cut the pep­pers into thick strips. Com­bine both with the pota­toes, driz­zle over the re­main­ing oil and sea­son. Ar­range the sausages on top of the pota­toes and roast for a fur­ther 1 hour 10 min­utes un­til nicely browned, stir­ring af­ter 20 min­utes and again af­ter 40 min­utes. TO SERVE Com­bine 100g sour cream with 1-2 tsp horse­rad­ish sauce in a small bowl and sea­son with salt. Serve the sausages and veg­eta­bles with the cream spooned over, scat­tered with chopped flat-leaf parsley.

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