Food is one of my favourite things. I plan my whole day around when I can eat my next meal. It’s always something to look forward to and I find it helps me focus. I enjoy the social aspect of making a meal and then sharing that meal with your partner, friends and family. Oh, and the delicious scents of course! Fresh, wholesome food is my favourite. I like knowing that I am putting goodness into my body to fuel me.
This recipe is easy to prepare and adjust according to whatever you have available. Although, I have to say this combination of ingredients is on point. I used a mixture of Cumberland and bramley apple sausgages, which have a lovely sweetness to them. I recommend about 2-3 sausages per person and crispy and fluffy roast potatoes to soak up the jus. You could easily pair this with mash potato or a loaf of crusty white bread warmed up in the oven for a few minutes.
This makes enough for 2 with some left over for lunch the next day.
6 x Sausages (I used Bramley Apple Sausages, Sainsbury’s Taste the Difference)
3 x Cumberland Sausages
1 x White onion
1 x Red onion
A handful of tomatoes (I used baby plum)
A few sprigs of fresh Thyme
2 x Bay Leaves
1tsp Dried Oregano
A glug of Olive Oil
A splash of white wine (I used Chardonnay)
2 Maris Piper potatoes (medium sized)
Salt & Pepper to taste
Pre-heat your oven to around 200c (fan assisted). Peel, roughly chop and par-boil your potatoes. Roughly chop the onions, place in your tray with the tomatoes and sausages. Drizzle a good glug of olive oil over everything and then add a splash of white wine. Season with with Salt & Pepper, add the thyme, bay leaves and dried oregano. Use tongs or a wooden spoon to make sure everything is mixed together and coated well.
When your potatoes are ready, drain the water and use a colander to let them steam through for a few minutes. Rough them up around the edges by shaking them in the colander (trust me, this is the ultimate secret to crispy on the outside fluffy on the inside roast potatoes). Place in a separate tray or dish and loosely drizzle with a glug of olive oil and sprinkle with a pinch or two of salt.
Place both trays in the oven. I put the potatoes on my top shelf and the meat underneath. After about 30minutes turn the sausages over so they get nicely browned on both sides and evenly cooked through. Check your potatoes and turn them over too. Place back in oven and cook for around another 30minutes.
The sausages have a wonderfully sweet meaty flavor and combined with the tangy sweetness of the tomatoes and the caramelised sweetness of the onions it is just divine. The potatoes add a nice salty balance to everything. It’s rich and flavourful without being heavy.
This great mid week meal and can be adjusted by adding in whatever you like or whatever you have in the fridge. Don’t have baby plum tomatoes? use cherry! Don’t have onions? use leeks! No wine? leave it out. Easy peasy lemon squeezy! Plate up and Enjoy.