All-in one sausage and crispy potato bake
Thursday, August 15, 2019
Move over bangers and mash, this tasty traybake is sure to become the new family favourite
Ingredients
700g Maris Piper or King Edward potatoes, peeled and cut into large cubes
2 tbsp olive oil
8 sausages (we used Toulouse)
6 small shallots, halved
a pinch of chilli flakes (optional)
2 tbsp thyme leaves
200g cherry tomatoes on the vine
100g mature cheddar cheese, grated
2 tbsp chopped chives
30g pine nuts, toasted
Step by step
Preheat the oven to 220°C, fan 200°C, gas 7. Cook the potatoes in boiling salted water for just 6 minutes. Drain really well.
Pour the olive oil into a roasting tin and heat in the oven for a few minutes. Add the drained potatoes to the oil and mix in well, adding the sausages, shallots, chilli flakes and thyme leaves. Return to the oven and roast for 30 minutes until the potatoes and the sausages are golden, turning the sausages once during cooking.
Full instructions recipe visit: https://www.sainsburysmagazine.co.uk
Ingredients
700g Maris Piper or King Edward potatoes, peeled and cut into large cubes
2 tbsp olive oil
8 sausages (we used Toulouse)
6 small shallots, halved
a pinch of chilli flakes (optional)
2 tbsp thyme leaves
200g cherry tomatoes on the vine
100g mature cheddar cheese, grated
2 tbsp chopped chives
30g pine nuts, toasted
Step by step
Preheat the oven to 220°C, fan 200°C, gas 7. Cook the potatoes in boiling salted water for just 6 minutes. Drain really well.
Pour the olive oil into a roasting tin and heat in the oven for a few minutes. Add the drained potatoes to the oil and mix in well, adding the sausages, shallots, chilli flakes and thyme leaves. Return to the oven and roast for 30 minutes until the potatoes and the sausages are golden, turning the sausages once during cooking.
Full instructions recipe visit: https://www.sainsburysmagazine.co.uk