Mary Berry’s Roasted Sausage and Potato Supper is the epitome of comfort food-a hearty, one-tray meal that brings together the bold, savory richness of sausages with the golden crispiness of roasted potatoes. What elevates this dish beyond the ordinary is Berry’s signature flair for simplicity and flavor: a combination of seasonal vegetables, aromatic herbs, and a gently sweet, tangy glaze that caramelizes beautifully in the oven.
Designed to be fuss-free and family-friendly, this dish captures everything people love about Mary Berry’s cooking style-accessible ingredients, uncomplicated techniques, and soul-warming results. It’s perfect for busy weeknights, casual dinner parties, or even lazy Sunday evenings when you want something effortless but deeply satisfying. Plus, the cleanup is minimal thanks to its one-pan design-how brilliant is that?
Mary Berry’s Roasted Sausage And Potato Supper Recipe
Ingredients Needed
Let’s take a detailed look at the components that make this dish sing. The ingredients are humble, but together they create layers of flavor that feel luxurious.
Main Ingredients
- 8 good-quality pork sausages – Choose your favorite: Cumberland, Lincolnshire, or a herby variety.
- 750g (1½ lbs) baby new potatoes, halved – These roast to golden perfection and soak up all the lovely sausage juices.
- 2 red onions, sliced into wedges – For sweetness and a bit of visual drama.
- 2 bell peppers (red or yellow), deseeded and sliced – They add vibrant color and a mild sweetness.
- 3 tbsp olive oil – Helps everything roast evenly and crisps the edges beautifully.
- 2 tbsp runny honey – Adds a glaze-like sweetness that enhances the sausage and veg.
- 2 tbsp wholegrain mustard – Brings a tangy, savory punch to balance the sweetness.
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs (optional) – Adds a herby aroma that makes the kitchen smell divine.
Optional Add-ins
- Cherry tomatoes, tossed in for color and juiciness during the last 10-15 minutes.
- Garlic cloves, lightly crushed with the skin on – for a mellow roasted garlic infusion.
Equipment Needed
Good news: you won’t need any fancy gadgets. Mary Berry is all about classic, simple tools that most kitchens already have.
Essentials
- Large roasting tray or baking sheet – Preferably with a bit of depth to hold in the juices.
- Chopping board and sharp knife – For prepping the veg.
- Mixing bowl – To toss everything in the oil, honey, and mustard mixture.
- Tongs or a spatula – For turning the sausages and veg halfway through cooking.
- Measuring spoons – To get those mustard and honey ratios just right.
Instructions To Make Mary Berry’s Roasted Sausage And Potato Supper
This dish is remarkably straightforward, but attention to detail in each step ensures that everything roasts beautifully and evenly.
Step-by-Step Guide
1. Preheat The Oven
Start by preheating your oven to 200°C (180°C fan) / 400°F / Gas 6. A properly heated oven is key to getting that lovely caramelized finish.
2. Prepare The Ingredients
Wash and halve your new potatoes. Slice the onions into wedges, and slice the peppers. Set everything aside while you prep the sausages.
3. Mix The Glaze
In a large mixing bowl, whisk together the olive oil, honey, and mustard until well combined. This forms the delicious coating that helps the ingredients brown and caramelize.
4. Toss And Combine
Add the potatoes, onions, and peppers to the bowl and toss them in the glaze until they’re all evenly coated. You want everything to be shiny and well covered-don’t be shy!
5. Arrange In Roasting Tray
Tip the coated vegetables into your roasting tray and spread them out in a single layer. Nestle the sausages among them. Try to make sure the sausages aren’t resting directly on top of the veg, so they brown evenly.
6. Roast To Perfection
Pop the tray in the oven and roast for 35-40 minutes, turning everything once or twice so the sausages brown on all sides and the veg gets crispy and golden. If you’re using cherry tomatoes or garlic cloves, add them in the final 10-15 minutes.
7. Finish And Serve
Once the sausages are browned, the potatoes are fork-tender, and the vegetables are glistening with that sticky-sweet glaze, it’s ready! Sprinkle with fresh thyme if desired and serve straight from the tray for that rustic, homey vibe.
Tips And Tricks
This dish is forgiving, but these little hacks will elevate it to restaurant-level deliciousness.
- Use the best sausages you can afford. The flavor of the sausages drives this dish, so go for high-quality, butcher-style links if possible.
- Cut your potatoes evenly. Uniform pieces ensure even cooking-no one wants half-burned, half-undercooked potatoes.
- Don’t overcrowd the tray. If the ingredients are too snug, they’ll steam instead of roast. Spread everything out nicely.
- Turn the sausages partway through. This helps them brown beautifully on all sides.
- Try parboiling the potatoes. For extra crispy edges, boil the potatoes for 5 minutes before roasting.
- Add a splash of balsamic vinegar. For extra depth, mix a teaspoon or two into the glaze-gives a lovely umami tang.
- Make it vegetarian. Swap the sausages for veggie or plant-based sausages and keep everything else the same.
Mary Berry’s Roasted Sausage and Potato Supper isn’t just a recipe-it’s a whole experience of comfort, ease, and heartwarming flavor. It’s one of those dishes that looks and tastes like it took hours to prepare, but secretly comes together with minimal effort and maximum satisfaction. Whether you’re serving it up on a busy Tuesday or making it the star of a relaxed weekend supper, it delivers every time.
It’s flexible, family-approved, and delightfully easy to adapt-just the kind of timeless, comforting fare that makes Mary Berry a culinary legend in the first place.
So pull out that roasting tray, grab your favorite sausages, and treat yourself to a meal that’s simple, rustic, and deeply delicious. Your kitchen will smell incredible, and your dinner guests (or picky eaters) will thank you!
Easy Recipe Variations For Mary Berry’s Roasted Sausage And Potato Supper
Mary Berry’s version of this beloved supper is delightfully straightforward: sausages browned to perfection, rustic chunks of potatoes, red onions, cherry tomatoes, and a drizzle of olive oil all roasted together to achieve that golden, caramelized finish. But one of the beauties of this dish is how adaptable it is. Let’s delve into some tasty variations that retain the essence of the original while adding new flair.
1. Switch Up The Sausages
The type of sausage you use can totally change the character of the dish:
- Cumberland or Lincolnshire: Classic British sausages, seasoned with sage and pepper-ideal for sticking close to the original.
- Italian Sausages: Add a Mediterranean twist with fennel-seed-laced pork sausages.
- Chorizo: For a smoky, spicy flavor explosion-Spanish chorizo adds depth and a lovely orange hue from its paprika-rich oils.
- Vegetarian or Vegan Options: There are some truly flavorful meat-free sausages on the market now. Brands like Beyond Meat or Linda McCartney offer savory plant-based alternatives that roast up beautifully.
2. Play With The Vegetables
You can easily expand the vegetable base to suit your preferences or to clean out your fridge.
- Bell Peppers: Bring in color and sweetness-great with chorizo or Italian sausage.
- Zucchini or Courgettes: Add these in for a soft texture and mild flavor that complements the heartiness of sausage.
- Butternut Squash or Sweet Potato: These make the dish more autumnal, adding a touch of natural sweetness and a creamy texture.
- Carrots and Parsnips: Roasted root veg make this perfect for colder months.
3. Add A Sauce Or Glaze
Mary Berry’s classic version relies on the natural juices of the sausage and a bit of olive oil, but you can build on that:
- Honey Mustard Glaze: Mix a tablespoon of honey with a tablespoon of wholegrain mustard and drizzle it over before roasting.
- Balsamic Reduction: A little balsamic vinegar added halfway through roasting creates tangy depth.
- Garlic and Herb Butter: Dotting the tray with knobs of herby butter towards the end enriches the flavors dramatically.
4. Toss In Some Beans Or Lentils
For a fiber boost and extra heartiness:
- Cannellini Beans: Toss them in for the final 10 minutes for a creamy texture.
- Puy Lentils: Earthy and filling-these work well with a mustard-based glaze and chicken sausages.
Storing Leftovers
Now, let’s talk about what to do when you’ve got leftovers (though good luck having any!).
Cooling And Storage
After enjoying your roasted supper, let any leftovers cool down to room temperature within two hours-this prevents bacterial growth. Then:
- Refrigerate: Place the leftovers in an airtight container and refrigerate for up to 3 days.
- Freeze: If you want to freeze it, portion it out into freezer-safe containers or heavy-duty freezer bags. Label with the date and use within 2 months for best quality.
Reheating Tips
Reheat in the oven at 180°C (350°F) for about 20 minutes, or until thoroughly heated. Microwaving works in a pinch, though the potatoes and sausages won’t be as crisp. If you want to revive that golden texture, pop them under the grill (broiler) for a few minutes after microwaving.
Pro tip: Add a splash of stock or water before reheating in the oven to prevent the potatoes from drying out.
What To Eat With Mary Berry’s Roasted Sausage And Potato Supper?
Though this dish is wonderfully complete on its own, pairing it with the right side can elevate it from a solid midweek meal to a weekend-worthy feast.
1. A Crisp Green Salad
A light, peppery arugula or rocket salad with a lemony vinaigrette can offset the richness of the sausages. Add shaved parmesan or toasted pine nuts for extra interest.
2. Crusty Bread Or Garlic Bread
A warm, crusty baguette is great for mopping up all those savory juices. Or go indulgent with a slab of garlic bread-especially if you’ve added Mediterranean twists like chorizo or balsamic.
3. Braised Red Cabbage Or Sauerkraut
Want something tangy and a little sweet to cut through the fat of the sausages? Braised red cabbage with apple or a spoon of sauerkraut brings contrast and complexity.
4. Apple Sauce Or Onion Chutney
If you’re using a more traditional British sausage, apple sauce can be a beautiful accompaniment. For Italian or spicy versions, try a caramelized onion chutney.
5. A Pint Of Ale Or A Glass Of Red
Nothing pairs better with a sausage supper than a drink that stands up to its boldness. Try:
- Beer: A malty ale or stout works great with traditional sausages.
- Wine: A Rhône red or Zinfandel complements spicy or herb-laden varieties.
Conclusion
Mary Berry’s Roasted Sausage and Potato Supper is more than just a meal-it’s a warm embrace on a plate. It’s simplicity and flavor in perfect harmony, making it a staple for busy weeknights, relaxed weekends, and everything in between. The flexibility of the dish means it can adapt to your mood, pantry, or dietary needs without losing its comforting soul.
Whether you’re switching up the sausages, throwing in seasonal veggies, or simply enjoying the leftovers the next day, this dish proves that good food doesn’t need to be fussy. It just needs to be made with heart-and maybe a little help from Mary Berry.
FAQs
What Are The Main Ingredients For Mary Berry’s Roasted Sausage And Potato Supper?
The main ingredients for this dish are sausages (typically pork or your preferred choice), baby potatoes, onions, bell peppers, and a selection of fresh herbs such as rosemary. The dish is also flavored with olive oil, garlic, and seasoning, making it simple yet flavorful.
How Long Does Mary Berry’s Roasted Sausage And Potato Supper Take To Cook?
Mary Berry’s Roasted Sausage and Potato Supper takes about 1 hour to cook. This includes 10 minutes of prep time to chop the vegetables and prepare the sausages, followed by around 45 minutes in the oven, where the sausages and potatoes roast to golden perfection.
Can I Customize The Vegetables In Mary Berry’s Roasted Sausage And Potato Supper?
Absolutely! While the original recipe features potatoes, onions, and bell peppers, you can customize the vegetables based on your preferences. Carrots, parsnips, or courgettes (zucchini) make excellent additions, and you can also experiment with different herbs like thyme or sage for added flavor.
