One-pan sausage roast with asparagus and new potatoes recipe
A colourful one-pot dish that pairs crunchy asparagus and new potatoes with easy sausage meatballs and juicy vine tomatoes. Cook to feed the whole family or save the leftovers for lunch.
Ingredients
- 4 tbsp olive oil
- 1 tsp dried oregano
- 8 thick pork sausages
- 400 g cherry vine tomatoes
- 2 cloves garlic, chopped
- 2 bunches asparagus, trimmed and cut in half
- 1 pinch salt and freshly ground black pepper
- 1 kg small new potatoes
- 4 tbsp olive oil
- 1 tsp dried oregano
- 8 thick pork sausages
- 14.1 oz cherry vine tomatoes
- 2 cloves garlic, chopped
- 2 bunches asparagus, trimmed and cut in half
- 1 pinch salt and freshly ground black pepper
- 2.2 lbs small new potatoes
- 4 tbsp olive oil
- 1 tsp dried oregano
- 8 thick pork sausages
- 14.1 oz cherry vine tomatoes
- 2 cloves garlic, chopped
- 2 bunches asparagus, trimmed and cut in half
- 1 pinch salt and freshly ground black pepper
- 2.2 lbs small new potatoes
Details
- Cuisine: British
- Recipe Type: Sausages
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Using a sharp knife, make a series of thin slices all along the new potatoes, cutting down about three quarters of the way through so the potatoes stay intact at the base.
- Add the potatoes to a large roasting tin and drizzle over the olive oil, sprinkle on the oregano and season with salt and pepper. Toss about to evenly coat. Roast for 10 minutes.
- Cut each sausage into 4, peeling away and discarding the skins as you go.
- Remove the potatoes from the oven, scatter around the sausage pieces and slide back into the oven for another 15 minutes.
- Remove the roasting tin from the oven once more, scatter over the tomatoes and the garlic, and toss to coat, turning the potatoes so they are all cut side up. Slide back into the oven and roast for another 10 minutes.
- Finally, add the asparagus to the tin, tossing to coat and roast for 5 more minutes. Remove from the oven and serve straight away.
Recipe courtesy of British Asparagus.
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