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Sausage, potato and red pepper bake
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Serves: 4 with plenty of leftovers
250g essential Waitrose cherry tomatoes
750g essential Waitrose new potatoes, quartered
3 essential Waitrose red peppers, cored, deseeded and cut into wide strips
2 red onions, cut into wedges
2 tsp dried oregano
5 thyme sprigs
2 tbsp olive oil
2 garlic cloves, peeled and sliced
12 British pork sausages
1½ tbsp balsamic vinegar
1. Preheat the oven to 200˚C, gas mark 6. Toss the vegetables, herbs and 1 tbsp olive oil in a large roasting tin and season. Roast for 15 minutes, then stir in the garlic and sit the sausages over the vegetables. Drizzle the sausages with the remaining olive oil and roast for 30 minutes.
2. Drizzle in the balsamic vinegar, taking this opportunity to give the vegetables a good stir, and turn the sausages over. Cook for a further 15-20 minutes, or until golden and caramelised. Serve with a green salad.
Typical values per serving:
This recipe was first published in June 2011.