This is fab, fast and filling. Even Mr M – not a huge sausage fan – will eat it as long as the sausages are butchers’ own or what he calls ‘decent’ ones. I always try to aim for a decent sausage, personally.
I didn’t have whole small baby potatoes for this recipe run through and it does make a difference, though it still tasted great. The whole skins somehow keep the dish drier and retain their bite more, try to get those if you can.
Also if you’re cooking for kids you might want to substitute the wine for more stock, unless you’re French, in which case it’ll be the other way round.
HERBY WINE SOAKED SAUSAGES & ROASTED VEG (Serves 2)
- 6 large sausages, the best you can afford. Lincolnshire or similar work best I think.
- 1 bag of baby potatoes. Charlotte potatoes are perfect, staying nice & firm. Approx 500g.
- 1 large onion, roughly sliced
- i yellow pepper, roughly chopped into 1 inch chunks
- 6 garlic cloves
- 2 thyme stems & approx 10 sage leaves – cut from the garden preferably 😉 Dried herbs if you like, 1/2 teaspoon of each.
- 100ml white wine
- 100ml vegetable stock
- A good handful of silverskin onions, dried off so not too much vinegar still remains
Preheat the oven to 220*C or your equivalent
Chuck the sausages, potatoes, onion, garlic, sage and thyme into a large roasting or ceramic dish. Drizzle over a little olive oil to coat (not drown!) and mix well. Ease the sausages to the top so they brown better
Roast in a pre-heated 220*C oven for 15 minutes, turning the sausages once.
Remove and turn down the oven to 200*C. Add the yellow pepper & the silverskin onions, mix well. Pour in the wine and the stock. Pull the sausages to the top again to brown.
Cook for a further 30 minutes. Season well and serve.
Make sure the chef gets all the silverskin onions 😉
NB 200ml of liquid can leave a thinnish stock in the base of the dish, dependent on your oven. I poured this off and thickened it slightly with arrowroot to make a thicker gravy. Thin jus or thick gravy (a la Yorkshire girls), it’s up to you 😉
Tuck in with a dollop of pork lovin’ apple sauce or wholegrain mustard.
This is what it looks like before the cooking, to give you an idea of what to aim for :
NB For new readers: I live in a kitchenless, hot water-less, hobless house mid-selfbuild & renovations, hence these simple / effective / hearty recipes and food advice for others in the same boat. This isn’t an expert blog for expert foodies with all the gadgets either, so don’t get all snotty if I use cheating additions and never boil / pan fry anything… because I can’t! x