Mary Berry has a range of delicious dinner recipes households can whip up when they’ve had a busy day.
From her baked salmon with a parmesan crust and 15-minute pasta dish to her one-pot chicken dish and quick stir fryer recipe, you’re sure to find something that appeals to you.
Another recipe that’s “quick and easy” is her roasted sausage and potato supper dish.
With a prep time of less than 30 minutes and a cooking time of 30 minutes to one hour, this recipe is simple to put together this evening.
Speaking about this dish, Mary claimed: “This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.
“Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.”
Ingredients
Two tablespoons olive oil
Two large onions, sliced lengthways into wedges
Two red peppers, deseeded and diced
Two garlic cloves, chopped
One tablespoon chopped fresh thyme leaves
500g baby new potatoes, halved
12 sausages, pricked with a fork
200ml white whine
Salt and black pepper, to taste
Method
Start by preheating the oven to 220C/200C Fan/Gas 7 before placing all the ingredients, except the wine, in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil.
Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil.
Next, tip the contents into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables.
Season the ingredients well with salt and pepper before roasting for about 30 to 35 minutes – until “golden brown”.
Once the time is up, remove the dish from the oven, turn the sausages over and toss the vegetables in the cooking juices.
Pour in the wine and return to the oven for a further 20 minutes or “until browned and the sausages are cooked and the potatoes tender”.
If households are cooking this for young children, they can replace the wine with stock. Mary Berry recommends serving this dish hot with a dollop of mustard on the side.
