The evenings are drawing in quickly, and I don’t know about you, but all I want sometimes when I get home, is something quick and comforting. Recently I’ve been fitting in a lot of blog post bakes and unusual dinners, but this one felt not a lot of work at all – just throw it all in and leave it! Apart from the glaze that is, but it’s not too much work – I think you can handle it!
You will notice that my ingredients look a bit lost in that pan. It’s basically because I chose a too large of a pan. If you double the recipe it should be better for fitting in a large pan, or just reduce the size if doing my recipe.
Just one quick thing before I give you the details; OH EM GEE – the sage is SO nice in this recipe. It’s crispy, and when eaten with the bitter and sweet onions and crispy potatoes, it becomes such a good combo.
500g Red potatoes, sliced thickly
2 tbsp olive oil
1 Onion, sliced
A handful of sage leaves
1 tbsp wholegrain mustard
1 tbsp redcurrant jelly
2 sage leaves
1. Pre-heat oven to 200c, 180c fan.
2. Place the potatoes in a baking tray with the olive oil drizzled over. Season and roast for 15 minutes.
3. Once roasted, add the sausages, apple, onion and sage and drizzle with some more oil and mix together until fully coated. Roast for 30 more minutes.
4. In the meantime, make the glaze by pouring all the ingredients in a pan and bringing to a simmer. Cook for 12 minutes until reduced slightly.
5. In the last 5 minutes of the roasting, pour the glaze over and cook. Serve.