I recently came across the Danish word hygge. It has no direct English translation but it seems to encapsulate warmth, comfort and a sense of well being. Now there are fewer and fewer hours of daylight I am certainly craving comfort food more and more, aren’t you? A little bit of hygge?
The BBC Good Food show got in touch with the blog and suggested that we share a recipe or two to get us in the mood for the shows that take place at the SECC Glasgow on from 6 to 8 November or in London or Birmingham. Before I go further do go and book your tickets at 15% off! Use code MVS19.
One of my favourite supper dishes is roasted vegetables and sausages. It is a low effort dish and one you can adapt to what you have in the cupboard. Missing our favourite Balencrief sausages we tried some venison sausages from Seriously Good Venison – they are less fatty than pork and work really well in the dish. Do buy the best sausages you can find – the really meaty ones. It makes the dish!
The trick to a really good dish is to roast the vegetables then add the sausages to cook. If you add them all together the sausages tend to dry out.
Here’s Mary Berry’s recipe which is a pleasure to share with you – it’s a great favourite in her family.
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme leaves
- 500g (1lb 2oz) baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml (7fl oz) white wine
- salt and freshly ground black pepper
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
- Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.
My version follows. I always try to add peppers, sweet potato and onion and plenty of herbs. This time I added tomatoes too. In my version I also added bacon at the same time as the sausages as I had just got my monthly pack of bacon from Cure and Simple. Try a pack for £3.95 with code JHV3ZM
- 8 large meaty sausages
- 125 gr bacon
- 4 tablespoons olive or rapeseed oil
- 1 large red onion
- 2 peppers (green, yellow or red) deseeded
- 1 medium sized sweet potato, peeled
- 2 cloves of garlic
- Fresh herbs such as rosemary, oregano, sage
- One bay leaf
- Salt and pepper to taste.
- Cut the vegetables into evenly sized pieces and place in an ovenproof dish. Add the oil and mix. Add the fresh herbs and whole clove of garlic and mix
- Bake in the oven until well softened covered with foil - about 30 minutes.
- Remove foil and add your sausages and sliced bacon cook until the sausages are cooked through.
- Check seasoning and add salt and pepper if required.
Enjoy the recipe. See you at the show?
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