Potato and Sausage Bake

4 people
1 hr

A delicious potato and sausage bake that's super easy and can have any flavours you wish.

This potato and sausage bake is full of tasty wedges, broccoli and onion. I'll give you a quick idea of how it's made.

It's so easy!

All I do is preheat my oven at 220 degrees. Then throw all of my ingredients except the wine and vinegar, either in a food bag and shake OR, my favourite: a large food storage container as it cuts down on waste.

Once everything, including the oil, has a good coating or oil and seasoning, place everything in a large roasting tin and bake for 25 minutes.

Then unsettle everything and add the wine and vinegar and bake for a final 20 minutes and tuck in!

Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 2 tbsp rapeseed oil *infused with chilli
  • 500 g potatoes peeled and cut into wedges
  • 6 sausages or more if feeding more
  • 1 large onion cut into wedges
  • 1 large red onion cut into wedges
  • 260 g romanesco broccoli cut into wedges
  • Pinch sea salt
  • Pinch black pepper
  • 1 tbsp lemon balm or mint finely chopped
  • 2 cloves garlic minced
  • 100 ml red wine
  • 1 tbsp balsamic vinegar

Preheat your oven a 220 degrees or gas mark 7.
Place everything except the wine and balsamic vinegar in a food bag or lidded container and give everything a good shake.
Transfer to a large baking tray, ensuring nothing is covering the sausages and bake for 25 minutes.
Remove from the oven and rotate everything and pour in the wine and balsamic vinegar and bake for a final 20 minutes and serve.
Tastefully Vikkie
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  • Rosie Rosie on Oct 31, 2020

    I wish all of the recipe was in measurements I could understand..

    • Sharon Sharon on Nov 01, 2020

      If you use a kitchen scale for baking (or dieting) you can change the measurements from lbs/oz to grams and voila...you can cook like a worldly chef! The U.S. is the only country in the world still using pounds and ounces, so it is not up to everyone else to change, but for us to adapt when recipes come from Canada, South Africa, Australia, Britain, the Philippines or sources from any English speaker.