Save to your scrapbook

    Baked Sausage Parcels with Romano Peppers and New Potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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


    • 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


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    4 stars