Dad's Special Supper
This comforting British supper features sausages and baby potatoes roasted together until golden. A sweet and tangy glaze, made from Seville orange marmalade, wholegrain mustard and cider, is poured over everything for a sticky finish. It's a simple, meaty dish that comes together in one roasting tin, ideal for a filling lunch or dinner. The recipe serves four people and takes about 50 minutes from start to finish.
Ingredients
- 750g baby new potatoes
- 2 tbsp olive oil
- 8 plump sausages (choose Dad's favourite)
- 3 rounded tbsp medium-cut Seville orange marmalade (or whatever type you have)
- 2 tbsp wholegrain mustard
- 150ml sweet cider
- a few rosemary sprigs
Method
- Set your oven to fan 180C/conventional 200C/gas 6. Halve or quarter the baby new potatoes based on their size and place them in a large roasting tin. Add a drizzle of olive oil and roast them for 10 minutes.
- Remove the tin from the oven and nestle the sausages among the potatoes, ensuring they touch the base. Roast for a further 15 minutes, turning the sausages halfway through to colour them evenly.
- As the sausages cook, combine the marmalade, mustard and cider in a small saucepan. Warm gently, stirring continuously until the marmalade dissolves. Turn up the heat and let the mixture bubble for a few minutes until it has reduced by about half.
- Drizzle the prepared sauce over the sausages and potatoes, tossing gently to coat. Top with rosemary sprigs and place back in the oven for 10 more minutes until everything is golden and glossy. Finish with a sprinkle of salt and coarsely ground black pepper before you serve.
Nutrition (per serving)
Calories530 kcal
Fat28 g
Saturates9 g
Carbs52 g
Sugars12 g
Fibre2 g
Protein19 g
Sodium1004 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
