I’ve baked sausages before and I love roast potatoes, but I’d never thought about cooking them together — now I wish I’d tried this much earlier. It makes an interesting, colourful and easy meal. The addition of the bread may sound a little unusual and isn’t absolutely necessary, but I think it does add colour and texture to the dish.
For 4 serving:
800–900g potatoes, scrubbed
6 (about 500g) good pork sausages
1/4–1/2 loaf bread (125g)
2 cloves garlic
1–2 tsp each rosemary and thyme leaves
3 Tbsp olive oil
salt and pepper
20 cherry tomatoes
chopped parsley to garnish
Preheat the oven to 200°C and line a large roasting pan with baking paper or a Teflon liner.
Cut each potato into quarters or eighths depending on size and the sausages into 3–4 pieces each (the pieces of sausages and potatoes should be roughly the same size). Spread the sausages and potatoes in the prepared roasting pan.
Roughly chop the garlic and scatter it over with the herbs. Drizzle with 2 tablespoons of the oil then place in the middle of the oven and cook for 20 minutes.
Stir the sausages and potatoes then tear the bread into bite-sized pieces and scatter it and the cherry tomatoes over the top.
Return the tray to the oven and roast for a further 15–20 minutes. Remove from the oven and stand for 5 minutes. Garnish with the parsley and serve.
Photography: Lindsay Keats