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Sausage bake is the original one-pan meal. So easy and tasty.
Sausage Bake–Easy And Delicious
This is one of the easiest dinners you’ll ever make!
Very few dishes are dirtied if you use the large plastic zipper bag recommended in the recipe card. That’s a big plus for me. And that it cooks all in one pan is another bonus. It’s much like those sheet pan meals except you are using a roasting pan or other large baking pan.
My mother used to make something very similar to this with Italian sausages on a bed of home fries (if you will) that cooked along with the sausages. I used to think this was her own invention until I recently discovered that its roots were British–and my mother being British, well there you go. Mary Berry made a very similar recipe that this one is based upon.
Sausages To Use
Since this was based off a recipe from Mary Berry, the sausages she used were a fancy rendition of the old British “bangers.” For my UK readers, getting bangers is no problem at all. However in the States, they are not readily available.
The closest substitute, even though it’s not exactly like British sausage, is bratwurst. That’s available all over so I suggest you use those. Of course it will taste great with Italian sausage too, but I’m trying to be as “authentic” as I possibly can.
Another good choice is steak house sausage. I get these from the place I order most of my meat from and it you click on the link, it will bring you to their site. I might add I’m not an affiliate of this company, I simply buy a lot of my meat there.
The best potatoes to use are either red-skin or Yukon gold because you need a potato that will hold it’s shape and is slightly waxy. I chose to use those small gourmet potatoes that are about 2-inches/5 cm in diameter and sliced them in half.. If you have larger potatoes then cut them in bigger chunks
- 2 tbs olive oil
- 2 large onions cut into wedges
- 2 red bell peppers seeded and diced
- 2 cloves garlic finely minced
- 1 tbs fresh thyme leaves chopped
- 1 lb small red skin or Yukon gold potatoes cut in half
- 8 bratwurst or steak-house sausages pricked with a fork
- 3/4 cup white wine
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425F/220C.
- Place all ingredients (except the wine) in an extra-large plastic bag (2 gallon size) or in a very large bowl. Seal bag and toss to coat the ingredients with the oil. Likewise if you are using a bowl, toss to coat all the ingredients.
- Empty the contents of the bowl/bag into a large roasting pan.
- Roast for about 30-35 minute until sausages are brown on top.
- Remove from oven and turn the sausage over and stir the vegetables. Pour in the wine and return to the oven for an additional 20 minutes or until the sausages are cooked and the potatoes are tender.