Sausage tray bake ‘Mary Berry’

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! 

http://www.dailymail.co.uk/home/you/article-2961437/Mary-Berry-s-Absolute-Favourites-Roasted-sausage-potato-supper.html

  • 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!

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