A one bake wonder – a perfect recipe for Hinton Marsh Sauasges!
Saw this recipe in the ‘You’ magazine and tried it out with some Hinton Marsh Farm free-range pork sausages.
It truely is so simple, easy and delicious!
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme leaves
- 500g (1lb 2oz) baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml (7fl oz) white wine
- salt and freshly ground black pepper
1 Preheat the oven to 220C/200C fan/gas 7.
2 Place 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. Tip 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 well with salt and pepper.
3 Roast for 30-35 minutes until golden, then remove 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. Serve hot with a dollop of mustard on the side.
@ Hinton Marsh Farm we offer a selection of flavours and meat in our sausage range, sometimes lamb or beef and always pork – you can follow us on facebook – search for ‘Hinton Marsh Farm’ and you can be kept up to date with farmers markets and specials!