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Baked Sausage Parcels with Romano Peppers and New Potatoes

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Baked Sausage Parcels with Romano Peppers and New Potatoes

Impress your family with these foil-wrapped parcels of sausages, peppers and potatoes, cooked in their own juices to create a delicious sauce.

  • Milk Free
Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour 60 minutes
Serves:
 4

Ingredients

  • 500g pack baby new potatoes, halved
  • 2 tbsp Carapelli Olys Oil
  • 454g pack Waitrose 8 Free Range Pork Sausages
  • 200g pack Romano peppers, thinly sliced
  • 1 red onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 1½ tsp Bart Picante Pimentón
  • 75ml dry white wine or vegetable stock

Method

  1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a medium pan of cold water, bring to the boil and simmer for 10 minutes until just cooked but still firm. Drain and set aside.
  2. Meanwhile, heat a large frying pan over a medium heat, add 1 tablespoon of the oil and fry the sausages for 4-5 minutes, or until just browned. Remove from the pan. Add another tablespoon of oil to the pan and fry the peppers, red onion and garlic for 3 minutes, until starting to soften. Stir in the picante pimentón and season. Add the drained potatoes, stir to combine then remove from the heat and set aside.
  3. Line 4 squares of foil, each approximately 30cm square, with the same sized piece of baking parchment. Divide the potato and pepper mixture between the squares and top with 2 sausages per parcel. Drizzle with any juices from the pan.
  4. Fold the squares in half to form a parcel and turn in the edges to seal, leaving 1 edge open. Divide the wine or vegetable stock between the parcels then fold over the last edges to seal completely. Lift onto 2 baking sheets. Place in the oven for 30 minutes or until the sausages are cooked through. Serve in the bags with a green salad.

Cook's tips

Double the recipe and make 2 large parcels to feed a greater number of people.

Drinks recommendation

Ripe, supple and spicy Domaine la Colombette Grenache/Syrah, Vin de Pays des Coteaux du Libron (an April Wine of the Month), suits the spicy notes of this dish.

Comments and images

Average user rating 4 stars out of 5

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Filo

Filo 07 February 2009 08:54

I cooked this for my husband when the recipe card first came out (2 years +) and it has remained one of his favorites every since. Fantastic if you need to prepare in advance and as it cooks in one pot cuts down on the washing up too. Don't be tempted to use plain Paprika, it won't be the same.

Filo

Filo 07 February 2009 08:54

I cooked this for my husband when the recipe card first came out (2 years +) and it has remained one of his favorites every since. Fantastic if you need to prepare in advance and as it cooks in one pot cuts down on the washing up too. Don't be tempted to use plain Paprika, it won't be the same.

sharonmerlinwood

sharonmerlinwood 02 February 2008 11:14

I had never used picante pimenton before and was really impressed - this was a scrumptious dish!

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4 stars out of 5

Average user rating Based on 17 ratings

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Nutritional Info

Typical values per serving:
Energy 456.0kcal
Fat 26.1g
Saturated Fat 7.5g
Salt 1.8g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in April 2005