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Winter sausage roast

Holly cooks winter sausage roast

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This is one of those meals that take ten minutes to prepare and then you pop it in the oven and pretty much forget about until it’s ready. It’s warm and comforting, ideal for cold winter nights. It’s also great for December when, if you are like me, you have lots to do and taking time preparing supper isn’t possible.

The peppers and red onion caramelise. The potatoes are roasted in the sausage fat and the sausages take on the optional chilli kick from the flakes. The cherry tomatoes are sweet little explosions in your mouth.

Holly cooks winter sausage roast

I like to serve this with buttery wilted spinach. The freshness of the spinach goes beautifully with the roasted vegetables and sausages. This is a filling meal. Dave and I find we can quite happily eat it all between us. If you are slightly less greedy and/or you are following it with a pudding, I would think it would feed three easily.

1 tbsp oil
6 sausages
400g/14oz Charlotte or new potatoes, or another potato
1 red onion
1 yellow or red pepper
½ tsp chilli flakes (optional)
½ tsp dried oregano
Salt and pepper
14 cherry tomatoes (weighing about 225g/8oz)

Serves 2-3
Carbohydrate, if serving 2 – 44g
One large roasting tin or oven dish

1. Preheat the oven to 220°C/ 200°C fan/ 425°F / gas mark 7.
2. Put the oil in the roasting tin or oven dish and add the sausages.
3. Use a sausage to spread the oil about to cover the bottom of the dish.
4. Chop the potatoes to roughly 2.5cm/1″ chunks.
5. Peel the onion and cut it into eighths.
6. Deseed the pepper and again chop roughly into 2.5cm/1″ chunks.
7. Add the potatoes, onions and peppers to the sausages. Sprinkle the chilli flakes and oregano over everything. Season the vegetables with salt and pepper. I find the sausages don’t need any extra seasoning. Then mix everything up with your hands.
8. Put the dish in the oven for 30 minutes.
9. After 30 minutes add the tomatoes to the dish and put back in the oven for another 15 minutes.
10. If you are going to serve buttery wilted spinach too, use the last 5 minutes to wilt the spinach so it’s ready when the Winter Sausage Roast is lightly browned.

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4 thoughts on “Winter sausage roast

  1. Dear Holly
    I have been enjoying your recipes so much during the year and have tried many- that is to say I translated them for Luisa my wonderful cook.
    I am looking forward to seeing you in May when I will be going to the Hebrides with your parents.
    Merry Christmas
    Ingrid

    1. Hi Ingrid,

      I’m so glad you have been enjoying the recipes. It’s great to think of Luisa making them for you in Mexico. I will look forward to a good catch up in May.

      Have a wonderful Christmas
      Holly
      x

    1. Hi Pam,

      He will love it! Yeah the first photo looks a little dry, if you look in the second one, the close up, and you look in the purple serving dish; you’ll see that there is a lovely sauce at the bottom of the dish. It’s a lovely combination of juices from the sausages, peppers and onions. I should have spooned it onto the food on the plate before I took the photo, that will learn me for next time. Kale will be perfect.

      Let me know how you get on.

      H
      xx

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