I sort of made this recipe, but with vegan sausages and syrup instead of honey. I lost confidence the boys would like it so I'm just having it myself. I think that was right. It's tasty, but it's difficult to get the balance of potatoes-cooked-enough and other-stuff-not-over-cooked. Maybe cut the potatoes thinner?
Ingredients
- 4 tbsp vegetable oil
- 8 pork sausages1, separated
- 1–2 medium onions, cut into thick wedges
- 1 large red pepper, deseeded and sliced
- 650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices
- 3 tbsp runny honey2
- 4–5 tsp wholegrain mustard
- ¼–½ tsp dried chilli flakes (optional3 to taste)
- 100g/3½oz frozen peas, fully thawed (see tip below)
- salt and ground black pepper
Method
- Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground black pepper and toss together.
- Roast for 20 minutes. Take out of the oven and turn the vegetables and sausages using tongs or a couple of forks. Return to the oven and cook for 15–20 minutes more or until the potatoes are tender and crisp in places and the sausages are nicely browned.
- Take the tray out of the oven once more, drizzle the honey over the sausages and dot the mustard over the vegetables. Gently toss together. Sprinkle with the chilli flakes if using, then scatter the thawed peas over the top and return to the oven for further 5 minutes or until the honey melts and the sausages are sticky.
Probably actual meat sausages would leak fat everywhere and help it cook more evenly? It is tasty though. I'm going to end up eating the whole tray.
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