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Casserole de Saucisses
à la Ratatouille/Mary Berry |
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| Serves 6 |
Prep 15 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
1 red pepper, deseeded & cut into large cubes
1 yellow pepper, deseeded & cut into large cubes
2 large onions, cut into quarters
1 garlic cloves, cut small (optional)
30ml olive oil
12 Italian sausages, mild or spicy
1½
tbsp olive oil
2
courgettes, cut into cubes
2-3 Italian tomatoes, cut into cubes
280 ml grated cheddar or parmesan (optional)
200ml white wine or stock
salt and freshly ground black pepper
To serve
Baguette
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Adapted from Ricardo, mixed with Mary Berry's roasted sausage supper
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Position the oven rack in the
centre of the oven. Preheat the oven to
220°C/200°C fan/Gas 7.
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Tip the potatoes, onions, red
peppers and sausages into a large plastic resealable
freezer bag with 2 tbsp
olive oil. Rummage around. 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. This will oil the ingredients
without making your hands dirty.
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In a 33 x 23 cm (13 x 9-inch)
roasting tin, place all the ingredients except the wine or
stock, 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 40 mins.You can add 12 halved
baby potatoes along with the peppers. However, you will
then need to use a very large baking sheet for this
recipe. Put tomatoes in halfway (if
using)
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Roast for about 30–35 mins
until golden, then remove from the oven, turn the sausages
over and toss the vegetables in the cooking juices. Pour
in the wine or stock and return to the oven for a further
20 mins or until browned and the sausages are cooked
and the potatoes tender. Serve hot and add some mustard,
if you like or top with cheese and bake for about 15 mins.
Serve with a baguette.
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