Ingredients:

  • 8 links (approx. 1 lb) Pork Sausages
  • 1 lb Baby Potatoes (scrubbed, halved or quartered into 1-inch pieces)
  • 3 large Carrots (peeled and chopped into 1-inch chunks)
  • 1 large Red Onion (cut into large wedges, approx. 8 pieces)
  • 1 large Bell Pepper (any colour, chopped into 1-inch squares)
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano (or Thyme)
  • 1 teaspoon Salt (Kosher or Sea Salt)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Preheat the Oven: Set your oven to 400°F (200°C / Gas Mark 6). Line your large baking tray with parchment paper for the easiest clean-up.
  2. Prep and Season the Vegetables: Place the chopped potatoes, carrots, red onion wedges, and bell pepper pieces into a large mixing bowl. Ensure all vegetables are cut to roughly the same size (about 1 inch) so they cook evenly. Drizzle with the olive oil, and sprinkle over the dried oregano, salt, and pepper. Toss thoroughly until everything is evenly coated.
  3. Arrange the Tray: Spread the seasoned vegetables out onto the prepared baking tray in a single, even layer. Crucially, do not overcrowd the tray. Place the sausages amongst the vegetables, ensuring they have some contact with the tray for browning.
  4. First Roast: Place the tray in the preheated oven and roast for 20 minutes.
  5. Turn and Toss: After 20 minutes, remove the tray from the oven. Using tongs or a spatula, carefully turn the sausages and toss the vegetables to ensure they brown on all sides and are coated in rendered fat.
  6. Second Roast: Return the tray to the oven and roast for an additional 15–20 minutes, or until the sausages are golden brown and cooked through (internal temperature 165°F / 74°C) and the potatoes are fork-tender.
  7. Rest and Serve: Remove the tray from the oven. Let it rest for 5 minutes. Garnish with fresh chopped parsley just before serving.