Roasted Sausages with Baby Potatoes and Rosemary

Roasted Sausages with Baby Potatoes and Rosemary
Adapted from Mary Berry featured on the Daily Mail

Ingredients

• 2 tbs olive oil
• 2 large onions, sliced lengthwise into wedges
• 2 red bell peppers, deseeded and cut into large dice
• 3 large garlic cloves, chopped
• 1 tbs chopped fresh thyme
• 1 tbs chopped fresh rosemary 
• 1 lb. baby new potatoes, unpeeled
• 6 bratwurst, cut into thirds
• 6 oz. dry white wine 
• salt and pepper to taste

 Method

1. Preheat oven to 400 degrees F.
2. Place all ingredients except wine into large freezer bag and mush around to mix and coat with olive oil and herbs. Spread mixture out onto large shallow roasting pan.
3. Roast for 30-35 minutes until golden, stir, add wine, and roast for another 20 minutes, or until evenly browned, the sausages are cooked, and the potatoes are easily pierced with a fork. Serve hot and with a generous amount of mustard.

This was an insanely easy dish to make and I literally came running into work today to tell all my coworkers about how delicious it was. Hardly any dishes, and so many complex flavors melding together in such a short period of time. This is seriously a dish that tastes like it took all day to make. It may take about an hour total, but that's inactive cook time people! Which means time for Netflix and the rest of that chardonnay. I took Mary Berry's recipe and put my own German-roots twist on it by subbing out bratwurst for the regular sausages, and using spicy horseradish brown mustard instead of plain. 10/10 would make again.