Hot sausage roast recipe

Name: Hot sausage roast recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Medium waxy potatoes; 20 Baby shallots or silver skin pickling onions; 4 Garlic cloves, finely chopped; 1 tbsp Olive oil, to drizzle; 1 pinch Sea salt; 1 pinch Freshly ground black pepper; 250 g (8.8oz) Chesnut mushrooms, halved; 8 Good-quality sausages of your choice; 4 Sprigs of thyme; 250 ml (8.8fl oz) Red wine; 1 tbsp Brown sugar; 6 tbsp Balsamic vinegar

Servings: persons

4 Medium waxy potatoes
20 Baby shallots or silver skin pickling onions
4 Garlic cloves, finely chopped
1 tbsp Olive oil, to drizzle
1 pinch Sea salt
1 pinch Freshly ground black pepper
250 g (8.8oz) Chesnut mushrooms, halved
8 Good-quality sausages of your choice
4 Sprigs of thyme
250 ml (8.8fl oz) Red wine
1 tbsp Brown sugar
6 tbsp Balsamic vinegar

1
Preheat the oven to 200C/400F/ Gas mark 6.
2
Scrub the potatoes but don't peel them, then cut into thick slices.
3
Put the potatoes, onions and garlic into a large roasting tin with a drizzle of olive oil.
4
Season generously with salt and pepper and mix well.
5
Put into the oven and roast for 25 minutes.
6
Add the mushrooms, turning the vegetables to make sure the mushrooms get a good coating of the garlicky olive oil.
7
Lay the sausages on top of the mushrooms, top with the thyme sprigs and baste with the oily juices of the vegetables.
8
Roast for another 20 minutes, then turn the sausages and cook for a final 20 minutes.
9
Once the sausages are cooked, transfer them along with the potatoes and mushrooms to a hot plate and keep warm while you make the gravy.
10
Leave the onions in the pan but remove and discard the thyme sprigs.
11
Put the roasting tin on the hob and deglaze the pan by pouring in the wine - scrape off all the caramelised bits in the bottom of the pan for extra flavour.
12
Let the wine bubble and reduce by half, then add the sugar and balsamic vinegar and keep stirring until you have a thick, sticky gravy.
13
Drizzle over the sausages and vegetables and serve immediately.

489

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Medium waxy potatoes, 20 Baby shallots or silver skin pickling onions, 4 Garlic cloves, finely chopped, 1 tbsp Olive oil, to drizzle, and more.

Yes, Hot sausage roast recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!