2 November 2015

Recipe: All-in-one sausage and vegetable roast with mustard dressing

THIS DISH CAME from watching an extract on Saturday Kitchen, where Mary Berry cooked a nearly identical dish.  The reason I cooked it and posted it wasn't just because of its simplicity, but because it's all too rare that you see a "realistic" dish on a cookery show these days.

It seems that there are more shows on TV these days than ever before, yet people still aren't cooking from scratch, despite an obvious interest in the subject. There seems to be a new cookbook in the top sellers list every other week, so why aren't we cooking more? The Delia-type of cook  has essentially been replaced by top end chefs, not that there is anything wrong with that, but are these chefs making home cooking seem too ambitious? I'll leave that one for you to ponder...

Anyway, on with the dish... I love shopping for food, as you all know, and sampling the different varieties of banger on offer from Edinburgh's butchers is a true delight.  I think it's about time we launch a competition just to see who produces "Edinburgh's best banger", don't you think?

Ingredients (serves 2)

5x Piccante sausages from Crombie's of Edinburgh (three for me, two for Sarah!)
1x large red onion
1x courgette
5x Rooster potatoes (Mary Berry uses baby boilers in her recipe), chopped into equal cubes
1x red pepper, roughly chopped
150mls white wine
Zest of a lemon
1tsp dried chilli flakes (optional)
Olive oil
Tbsp wholegrain mustard
1tsp balsamic vinegar
Salt and pepper 

1) Pre-heat the oven to 180C whilst prepping the veg. Place all the chopped veg into a large roasting tray.  Drizzle with olive oil, chilli flakes, lemon zest and salt and pepper then toss until coated.  Rub a little oil over the sausages and place them on top of the veg. Place tray on the top shelf of the oven for around 30 mins.

2) After half an hour, turn the sausages and add the white wine.  Place back in the oven for 20 mins.

3) For the dressing, mix three part olive oil to the balsamic and mustard, add a tiny pinch of salt and stir. 

4) Remove from oven and serve.  Drizzle the dressing over and serve.