Vegetarian Sausage & Potato Bake


This is a dish a lot of vegetarians will be familiar with as the veggie alternative to a regular meat roast. I recently saw it featured with pork sausages in a foodie mag, and decided to post up my own version of this warm, healthy standby. You can of course use the herb of your choice as garnish, I just happened to have some sweet little leaves growing on my basil plant. Thyme and Sage would of fit for Thanksgiving; or for a flavoursome dinner party entree, try a delicious little leaf called Lovage that I only found in Waitrose the other day (more on that one later).

  • 4 medium sized potatoes, skins on (any seasonal type with a firm skin, look for baking rather than mashing)
  • olive oil
  • 2 small red onions, thickly sliced (these tend to be sweeter than larger ones, in my experience)
  • 6-8 frozen vegetarian sausages (or unfrozen meat saussies)
  • Small bunch of basil leaves
  • salt and pepper
  1. Preheat oven to 190°C or 150°C for a fan oven
  2. Cut potatoes lengthwise into eight wedges, and toss in a bowl with the olive oil, salt and pepper
  3. Scatter into the oven-proof dish (I used a 9x7in shallow ceramic) and bake for about 15 mins
  4. Remove dish, toss the onions in the seasoned oil, and chuck into the dish
  5. Oil up the sausages as well, and arrange around the veg
  6. Bake for a further 35 mins, or when the taters are softened
  7. Scatter the basil over top and enjoy!



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