Point + Shoot

Years ago when we lived in London, I picked up this recipe card, with good intentions of making it.  Of course I never did until last night and I have no idea why I didn't sooner because it is so easy and so scrumptious!

Sausages and Rosemary with Potato Wedges

1 tbsp olive oil

1 large mild onion, peeled and sliced into thin wedges

8 sausages of your choosing (I used chicken)

1 pack fresh rosemary

450g new potatoes, washed and cut into long, thick wedges

250g pack cherry tomatoes, washed

Freshly ground black pepper

Sea salt

*  Preheat the oven to 200°C (fan-forced).  Place the onion in a medium-sized roasting tin with the olive oil, mix well.  Cook for 15 minutes.

*  Add the sausages and coat with the oil.  Reduce the oven temperature to 180°C.  Break the rosemary into small twigs and add to the roasting tin along with the potatoes.  Stir everything together and put in the oven for a further 25-30 minutes until the potatoes are tender and golden brown.  Turn the sausages regularly to brown, until the juices run clear.  Stir everything once or twice during cooking and do not worry if the potatoes break up a little.

*  Scatter the cherry tomatoes over the top and season lightly with pepper and salt.  Return the tin to the oven for a final 10 minutes.  Serve on it's own or with a green salad or for a breakfast twist, baked beans.

Yum Yum!!!