Potato and Sausage Bake

An easy and delicious potato and sausage bake recipe cooked in a red wine sauce and loaded with caramelised herby vegetables.

This potato and sausage bake recipe is so simple and delicious. It's also loosely based on Mary Berry's recipe using leftovers and local farm produce.

So if you don't have all of these ingredients, then no sweat. Just have a rummage in your fridge to see what you have.

We also didn't use as much wine for a more caramelised dish and it was some old red we had too.along with balsamic vinegar.

What Equipment Do I Need to Make This Potato and Sausage Bake

• Chopping board
• Chopping knife
• A large lidded tupperware tub or food bag
• Garlic press
• Baking dish
• Salt and pepper grinder
• Vegetable peeler
• Weighing scales
• Measuring jug

How To Flavour Your Potato and Sausage Bake

Note, you can find the entire recipe towards the bottom of this page.

And to flavour and allow everything to caramelise in the pan, I added everything in a food bag with seasoning, herbs and chilli rapeseed oil. *Excluding the wine.

Hold the bag tight and give everything a good shake. If you have a large tupperware container that can be recycled, then even better.

Then transfer to a baking tray, spread evenly, making sure the sausages aren't hidden underneath so they can crisp.

And bake for 30 minutes in the oven at 220 degrees Celcius or gas mark 7.

Adding Wine To The Potato and Sausge Bake

After 30 minutes has passed, you'll notice everything has started to caramelise.

So then I rotated everything, particularly the sausages to make sure all sides had browned.

And finally, poured in 100ml of red wine with a tablespoon of balsamic vinegar and bake for another 20 minutes.

Substitutes For Red Wine

If you don't have red wine, then don't forget Mary's original was made with white wine. However, I am sure a red grape or apple juice would taste just as amazing. Or even a fruity non-alcoholic cabernet sauvignon.

I think adding some apple wedges would taste pretty amazing too, particularly with pork and apple sausages.

Also, note we used half the red wine as the original as we wanted more caramelisation throughout.

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