Summer Sausage, Sage and Potato Bake

In the summer months I am always trying to think of ‘summer dishes’ that are light enough to not weigh me down in the heat, but filling enough so that Matthew doesn’t get grumpy. Unfortunately, I tend to find that the best looking summer recipes are either salads (with so many fresh ingredients that I’d have to eat it every day for a week in order to not waste anything), fish dishes (which tend to be quite expensive) or meals to be served at a barbeque (that I do not have, along with not having a garden, or a vast amount of friends to invite round).


So I find myself in a bit of a pickle in the summer. Winter is easy. I can make stews and shepherd’s pies that I can freeze and eat at a later date. You can’t do that with a salad. I wish you could – but you can’t.

So I was over the moon when I made a Sausage Potato Bake and it was everything I could ever ask for. And with only 4 ingredients, it's a no nonsense cheap dish (which also requires absolute minimum effort).

(Serves 2-3)

6-8 sausages (I like tesco finest sausages with red pepper in this)
500g baby new potatoes
3 red onions
12 sage leaves (or however many you fancy)

Pop the sausages in a baking dish and drizzle over some olive oil. Put in an oven preheated at 200 C and bake for 10 minutes until slightly golden. Half some of the bigger potatoes and cut the red onions into chunks. Add them, along with the sage leaves, to the dish and put back in the oven for 25-30 minutes until the onions are soft, the potatoes are browning and the sausages look beautiful.

Chuck some salad leaves in a bowl and drizzle with olive oil and balsamic vinegar and serve alongside the dish of summer goodness.

The salad makes the meal much lighter, and the potatoes happily satisfy the hunger needs of growing men. Perfect!