All-in one sausage and crispy potato bake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Rob Streeter
All-in one sausage and crispy potato bake
Move over bangers and mash, this tasty traybake is sure to become the new family favourite
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
671Kcal
Fat
39gr
Saturates
13gr
Carbs
48gr
Sugars
5gr
Fibre
5gr
Protein
29gr
Salt
2.2gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 700g Maris Piper or King Edward potatoes, peeled and cut into large cubes
- 2 tbsp olive oil
- 8 sausages (we used Toulouse)
- 6 small shallots, halved
- a pinch of chilli flakes (optional)
- 2 tbsp thyme leaves
- 200g cherry tomatoes on the vine
- 100g mature cheddar cheese, grated
- 2 tbsp chopped chives
- 30g pine nuts, toasted
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Cook the potatoes in boiling salted water for just 6 minutes. Drain really well.
- Pour the olive oil into a roasting tin and heat in the oven for a few minutes. Add the drained potatoes to the oil and mix in well, adding the sausages, shallots, chilli flakes and thyme leaves. Return to the oven and roast for 30 minutes until the potatoes and the sausages are golden, turning the sausages once during cooking.
- Scatter over the tomatoes and cook for a further 10 minutes then sprinkle in the cheese and cook for just a few minutes until melted. Scatter the chives and toasted pine nuts over the top and serve immediately.
