Italian Sausage Supper

Italian Sausage Supper

Now that I’m a parent, I really appreciate meals like this where I just pop everything in the oven and set the timer. Sausages are a favourite thing to cook this way and I especially love the italian simple flavours here. Make sure you chop your spuds into small enough pieces so they’ll cook in the allotted time.

4 thick italian sausages
2-4 medium potatoes, scrubbed and halved or quartered
1 lemon, halved
2-4 sprigs rosemary (optional)
1 bag salad, to serve

1. Preheat your oven to 200C (400F). Place sausages and spuds in a baking tray large enough to hold them in a single layer.

2. Drizzle with a little oil and roast for 30 minutes.

3. Stir and add the rosemary (if using) and lemon halves. Roast for another 15-20 minutes or until everything is cooked and well browned.

4. To serve divide everything between two plates and add salad leaves.

Variations

vegetarian / vegan – replace sausages with halved eggplant or a few handfuls of mushrooms. Be generous with the oil.

carb lovers / more substantial – use more spuds! Or serve with crusty bread and butter.

more veg – add sliced onion, fennel, sweet potato, baby carrots or chopped beets.

dressed salad – whisk together 1 tablespoon sherry or wine vinegar with 2 tablespoons extra virgin olive oil. Season and taste. Toss in the leaves to dress.

different herbs – use thyme or sage instead.

fishy – replace sausages with 2 fish fillets. Cook the spuds for 30 minutes then add the fish and expect to take 10-15 minutes depending on the thickness.

short on time – pan fry the sausages and boil the spuds instead. Or roast at 250C (480F) for 30-40 minutes – check half way to make sure it doesn’t burn.

paleo (grain, legume & dairy-free) – use chopped sweet potato instead of spuds.

Waste Avoidance Strategy

sausages – freeze them.

potatoes – will keep for months in the pantry in a brown paper bag or sack.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

rosemary – will keep in a plastic bag in the fridge for weeks. Also freezes well.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Problem Solving Guide

dry – the lemon is really needed here – it’s your sauce! But feel free to add a dollop of mayo or pesto. Or a drizzle of peppery extra virgin olive oil.

spuds crunchy – undercooked spuds… never nice. If you have time, remove the sausages and lemon and pop the spuds back in the oven until they’re cooked through.

Serving Suggestions

Lovely on it’s own or as part of an Italian meal.

Prepare Ahead

Yes! Just cook as per the recipe but keep the salad separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven or frying pan and serve salad on the side.

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