Sunday Times



Serves 6

The beauty of this bake is that you can use any sausages – pork, beef, lamb, chicken, vegetarian or even chipolatas. To add flavour and texture to a pork sausage bake, add 2 apples, removing the core and cutting into wedges, when you combine all ingredient­s at the beginning of the bake.

600g potatoes, washed and cut into wedges

Salt and freshly ground black pepper

2-3 red or white onions, cut into wedges

1-2 cloves of garlic, crushed A drizzle of olive oil

4 stalks of fresh rosemary or 10ml (2 tsp) dried rosemary

500g quality sausages of choice, I used pork

Fresh herbs of choice, optional

1 Preheat the oven to 180° C. 2 Place the potato wedges in a medium pot and cover with water. Add a teaspoon of salt. Bring to the boil and boil till just tender. 3 Drain the potatoes and place on a baking tray. 4 Add the onion wedges and garlic. Pour over olive oil, season and toss to mix. Add the sausages. 5 If using dried rosemary, sprinkle over the dish and toss to mix. For fresh rosemary place the stalks over the top of the dish. 6 Bake for 30 - 45 minutes, turning halfway until potatoes are crisp and sausages golden brown and cooked through. 7 Serve garnished with fresh herbs.

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