This really is a throw it all in the pan recipe – it takes just minutes to prepare, you can use any combination of vegetables you like and any flavour sausages. This recipe has stock added so that you have gravy to go with it but if you like a drier dish just omit the stock. The chestnut mushrooms retain their shape very well and have a lovely meaty flavour which really compliments the sausages but ordinary mushrooms do just as well. This really is a great midweek dish which the whole family will enjoy.
- 700g small new potatoes
- 3 onions, sliced
- 4 carrots, peeled and cut into thick sticks
- 200g chestnut mushrooms
- 8 Lincolnshire sausages
- 2 – 3 tbsp olive oil
- 1 tsp Worcester sauce
- 1 tsp tomato purée
- 375ml hot beef stock
- Salt and freshly ground black pepper
- 2 tsp chopped flat leaf parsley
Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4.
Put the potatoes, onions, carrot, mushrooms and sausages into a large roasting tin. Pour on the oil and toss everything together making sure everything is well coated.
Add the Worcester sauce and tomato purée to the stock, whisk it in well and pour around the vegetables and sausages. Season with salt and pepper.
Roast in the oven for 1 ¼ – 1 ½ hours until the vegetables are golden and softened and the sausages browned.
Lift out the vegetables and sausages and keep warm. Serve with the gravy and sprinkle on the parsley.
Chicken thighs or a mixture of sausages and chicken thighs make an excellent alternative in this recipe.