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Sausages and potatoes in ale with roasted red onions

Sausages and potatoes in ale with roasted red onions

Name: Sausages and potatoes in ale with roasted red onions
Yield: Serves 4
Cuisine: British recipes
Ingredients: 3 large red onions; Olive oil for drizzling; 300g waxy potatoes (such as charlotte or anya); 8 British free-range pork sausages; 250ml golden ale; 50ml red wine vinegar; 1 tsp sweet smoked paprika; Small handful fresh parsley

Easy
April 2014

Easy
April 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

This comforting sausage, potato and sticky sweet red onion bake recipe makes for a fantastic weeknight dinner.

Nutrition: per serving

Calories: 423kcals
Fat: 24.6g (8.2g saturated)
Protein: 18.7g
Carbohydrates: 28.8g (9.4g sugars)
Fibre: 3.8g
Salt: 2.1g

Nutrition: per serving

Calories: 423kcals
Fat: 24.6g (8.2g saturated)
Protein: 18.7g
Carbohydrates: 28.8g (9.4g sugars)
Fibre: 3.8g
Salt: 2.1g

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Ingredients

3 large red onions
Olive oil for drizzling
300g waxy potatoes (such as charlotte or anya)
8 British free-range pork sausages
250ml golden ale
50ml red wine vinegar
1 tsp sweet smoked paprika
Small handful fresh parsley

Method

Heat the oven to 200°C/fan180°C/gas 6. Peel and quarter the onions, then put them in a roasting tin and drizzle with olive oil. Roast for 25 minutes or until softened and beginning to crisp.
Meanwhile, cut the potatoes into bite-size pieces. Heat a drizzle of olive oil in a large flameproof casserole or frying pan, then fry the sausages for 10 minutes or until golden. Add the potatoes to the pan with the ale, vinegar and smoked paprika, season, then cover and simmer for 15 minutes or until the potatoes are tender and the sausages cooked. Add a splash of water if the liquid evaporates; there should be a bit of gravy in the pan.
Remove the onions from the oven, then stir the sausages, potatoes and gravy into the tin. Roughly chop the parsley, then scatter over to serve.