This is made possible by BBC Foods!
Ingredients
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and diced
- 2 garlic cloves, chopped
- 1 tbsp chopped fresh thyme leaves
- 500g/1lb 2oz baby new potatoes, halved
- 12 sausages, pricked with a fork
- 200ml/7fl oz white wine
- salt and freshly ground black pepper
Method
Before starting this dish, preheat the oven to 220C/200C Fan/Gas 7.
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Place all the ingredients except the wine in a large, resealable freezer bag.
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Seal the bag shut and shake well to coat everything in the oil.
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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.
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Season well with salt and pepper. Roast for about 35 minutes.
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Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices.
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Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked.
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Serve hot with a dollop of mustard on the side.
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