The vegetables go in first and get a head start, then the sausages roast on top of them in the same tray.
From the shop
Start with 750 g of lamb and rosemary sausages. That feeds four with the vegetables.
Give the vegetables 20 minutes on their own before the sausages go in. Then the vegetables and the sausages finish at the same time.
Ingredients
- 750 g lamb and rosemary sausages
- 500 g potatoes
- 2 red capsicums
- 1 red onion
- 2 tbsp olive oil
- 2 sprigs rosemary
- Salt and cracked black pepper
Buy the cuts for this recipe
Lamb & Rosemary Sausages$24.99per kilogram
Method
- Heat the oven to 200°C.
- Cut the potatoes into 3 cm chunks. Cut the capsicums into thick strips. Cut the onion into wedges.
- Spread the vegetables over a large roasting tray. Toss them with the oil, rosemary, salt and pepper.
- Roast the vegetables for 20 minutes.
- Take the tray out. Lay the sausages on top of the vegetables.
- Roast for 25 minutes and turn the sausages once. Cook until they are brown and the centre reads 75°C.
Serve it
Serve straight from the tray with a spoon of the tray juices over each plate.