This is one of those hearty, economical recipes for when you want to rustle up something a bit special – a satisfying, tasty supper dish made with everyday ingredients.
I’m generally adverse to sausages as they fall into the category of ‘processed foods’ unless they’re a gourmet, additive-free variety.
Back in the UK, I was lucky enough to have a local village butcher (complete with striped apron, sawdust on the floor, an array of wild game hanging outside and who took orders in October for a Christmas Goose weighing no more than *9lbs, as they were barely hatched at that point) … who made his own sausages.
They were the best sausages I’ve ever tasted and since I no longer have access to his smoked duck, wild boar, venison and juniper or free range pork with quince, I rarely eat them these days.
However, you can use a good Italian-style sweet sausage made by ‘Boulder Sausage’ as they’re completely natural (or whatever takes your fancy if you live near a Wholefood’s) – but I won’t be held responsible for the end result if you use mass produced, nitrate-loaded, mystery meat **bangers in this recipe.
If you’re in the UK or Europe, you have excellent sausages, so have at it!
Leave out the sausages for a great side dish to accompany grilled lamb or baked fish.
*If you buy a goose, the general rule of thumb is that any weight over 9 lbs (4 kilos) is fat, so if you’re feeding a crowd, order/buy more than one but be sure they don’t weigh more than 9 lbs each or you’ll be ladling hot fat out of the roasting pan every 15 minutes and there will be less meat to go around.
** Banger is a British term for sausage.
ROSEMARY ROASTED SAUSAGES with POTATOES & CHERRY TOMATOES
1 tablespoon of extra-v olive oil
8 best quality pork or turkey sausages
1 large mild onion such as Vidalia; peeled and sliced into thin wedges
1 pack (18g) of fresh rosemary
1 lb (450g) of baby potatoes, scrubbed and cut into four wedges
10 oz (250g) of cherry tomatoes, washed
Freshly ground black pepper
Preheat the oven to 425F (220C). Place the olive oil and onion wedges in a medium sized roasting pan and mix well. Cook for 15 minutes.
Reduce the oven temp to 400F (200C). Add the sausages; break up the rosemary into small twigs and add to the sausages along with the potato wedges. Toss everything to coat.
Roast for another 25-30 minutes turning the sausages and stirring everything a couple of times, until the potatoes are tender and starting to turn golden and the juices from the sausages run clear.
Scatter the tomatoes over everything and give a good grind of black pepper. Return to the oven for 10 more minutes and serve straight from the pan with something green on the side.