Potato & Chorizo Sausage Bake
Introduction
Serves: 4
Ingredients
1 kg (2 lb 2 oz) potatoes (I used agria), peeled and cut into fat fingers
2 medium fennel bulbs, trimmed, washed and cut into far wedges
1 large onion, peeled and cut into fat wedges through the root
300g (10 oz / about 2 large) tomatoes, quartered
1 small lemon
Freshly ground black pepper
Flaky sea salt
Freshly ground black pepper
Flaky sea salt
Bundle of herbs – use what you have got (I went with thyme, marjoram, sage and basil)
5-6 (about 400g / 14 oz) soft chorizo sausages
Extra virgin lemon-infused olive oil for drizzling
Method
1 Preheat oven to 200°C (400°F). Line a large roasting tin with baking (parchment) paper to prevent the potatoes sticking. Add olive oil, then the potatoes, fennel, onion and tomatoes. Cut lemon in half and squeeze over lemon juice, then cut lemon halves into quarters and add to vegetables. Season everything with plenty of sea salt and freshly ground black pepper, then add herbs. Tilt the paper to gently massage the vegetables with the oil and salt and pepper.
2 Bake for 30 minutes, removing from oven and stirring halfway through cooking. Add the sausages, toss them in any oily juices, but set them on top of the vegetables so they will brown. Continue cooking for a further 30-45 minutes, turning once or twice, but always returning the sausages to the top of the vegetables; if the sausages are cooked before the vegetables, transfer them to a plate and keep them warm.
3 Before serving, drizzle everything with a little lemon-infused extra virgin olive oil. Serve with a green vegetable on the side.
Recipe Notes
If you don’t have fennel, you can swap it out for a couple of carrots. Peel or scrape and cut into fat chunks.
Instead of adding fresh sausages to the mix you could use barbecued or grilled sausages, or leftover sausages. Cut them into fat chunks and add them to the tin for the last 15 minutes’ cooking.
