Ingredients
1kg spicy fennel Italian-style pork sausages
6 waxy yellow potatoes, peeled, cut into 3-4mm slices
4 cloves garlic, sliced
1/2 cup flat-leaf parsley leaves
1 red onion, very finely sliced
3 sprigs rosemary, leaves picked
1/3 cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
3 red capsicums, halved, seeds removed, cut into thirds
250g vine-ripened cherry tomatoes
500ml chicken or vegetable stock
Red or white wine vinegar
1 cup finely grated parmesan
Method
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Preheat oven to 170°C fan-forced (190°C conventional). Line a large roasting tray with baking paper.
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Sear sausages for 2 minutes in a chargrill pan, turning, to colour the outside. Remove and set aside.
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Toss potato, garlic, parsley, onion and half of the rosemary with oil; season. Arrange in prepared tray.
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Top potato mixture with sausages, capsicum and tomatoes. Scatter over remaining rosemary. Pour over stock, add a splash of vinegar and scatter with parmesan. Cover with baking paper-lined foil. Roast for 40 minutes. Uncover and roast for a further 35 minutes, until potato is tender. Serve.