- 6 good-quality pork sausages
- 1 kg (2 lb 4 oz) kipfler or desirée potatoes, halved lengthways
- 1½ tsp smoked paprika
- 1 tbsp chopped rosemary
- 1 handful garlic cloves, skins left on
- salt and freshly ground black pepper
- 2 slices white sourdough bread, torn into chunks
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf (Italian) parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200°C (400°F/Gas 6). Cut the sausages into 4 cm (1½ in) pieces and place in a large roasting dish. Add the potato halves to the dish and sprinkle on the paprika, rosemary, garlic cloves, salt and pepper. Scatter in the chunks of bread, then drizzle with the oil and toss everything together well.
Cook in the oven for 40–50 minutes, or until the potatoes are tender and the sausages are golden brown. Turn everything around once or twice as it cooks. Finish with the chopped parsley and serve with steamed carrots.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.