Ingredients
8 Thick Cookstown Sausages 454g
- 500g Baby new potatoes
- 3 red onions, cut into wedges
- 2 tbsp oil
- 12 fresh sage leaves (optional)
- 2 tbsp tomato ketchup (rounded spoonfuls)
- 2 tbsp soy sauce
- 1 tsp ginger paste (a big rounded spoonful)
- Juice from half a lemon
Sausage and potato bake with a sweet and sour glaze
serves
4 30
mins
4 30
mins
Ingredients
- 500g Baby new potatoes
- 3 red onions, cut into wedges
- 2 tbsp oil
- 12 fresh sage leaves (optional)
- 2 tbsp tomato ketchup (rounded spoonfuls)
- 2 tbsp soy sauce
- 1 tsp ginger paste (a big rounded spoonful)
- Juice from half a lemon
Method
- Preheat the oven to 200 degree celsius / gas 6. Fill and boil kettle
- Place the sausages in a roasting tray with a drizzle of oil and bake for 10 mins.
- In the meantime, place the potatoes in a saucepan, pour over boiling water and boil for 10 mins, then drain.
- Add the parboiled potatoes, onions and sage leaves to sausages in tray. Bake for 10 mins.
- In a separate bowl, mix the ginger, soy sauce, ketchup and lemon juice.
- Season the sausage potato bake, add the glaze, stir and bake for a further 10 mins, or until sausages are golden brown.
Sausage and potato bake with a sweet and sour glaze
