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    Sausages and Rosemary with Potato Wedges

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    Sausages and Rosemary with Potato Wedges

    Some of the most useful supper recipes use ingredients that are popular with all the family, such as sausages. May is Waitrose Sausage Fair month, so look out for seasonal and other varieties of sausages at the Meat Service Counter.

    Serves: 4


    • 1 tbsp olive oil
    • 1 large mild onion, peeled and sliced into thin wedges
    • 8 Waitrose Gourmet Pork Sausages, from the Meat Service Counter
    • 1 pack fresh rosemary
    • 450g new potatoes, scrubbed and cut into long, thick wedges
    • 250g pack Waitrose Conchita Cherry Tomatoes, washed
    • Freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. Place the onion in a medium-sized roasting tin with the olive oil, mix well. Cook for 15 minutes.
    2. Add the sausages and coat with the oil. Reduce the oven temperature to 200°C, gas mark 6. Break the rosemary into small twigs and add to the roasting tin with the potatoes. Stir everything together and put in the oven for a further 25-30 minutes until the potatoes are tender and golden brown. Turn the sausages regularly to brown, until the juices run clear. Stir everything once or twice during cooking and do not worry if the potatoes break up a little.
    3. Remove the stalks from the tomatoes, scatter them over the top and season lightly with pepper. Return the tin to the oven for a final 10 minutes. Serve with baked beans and a crisp green salad.

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    Cook's tips

    Always cook sausages thoroughly until piping hot and there is no pink meat.


    The potatoes can be cooked without the sausages and served with grilled lamb steaks or baked fish fillets.


    Average user rating

    5 stars