Some nights, time or ingredients are limited and in order to get meat and three veg on the table I need to take some shortcuts! Tonight was one of those nights.
What was supposed to be gluten free toad in the hole, quickly morphed into sausages and veggies to save on dishes and make sure the boys did eat some vegetables on a busy night.
The better your sausages the less likely you are to need any gravy, I serve this with some hot English mustard.
12 large fat, gluten free, pork sausages, around 1kg
12 rashers of streaky bacon
a little olive oil
2 red onions sliced
4-6 large carrots, peeled and roughly chopped into large chunks
750-1000g tiny baby potatoes
1-2 large heads of broccoli, florets and a little stalk
Preheat the oven to 200 degrees Centigrade.
In a large roasting tin, lay out the onion slices, carrot chunks and potatoes.
Wrap each sausage with a bacon rasher and place on top of the vegetables.
Drizzle with a little olive oil. Season with pepper.
Pop the roasting tin into the oven and bake for 45 minutes.
Turn the sausages and return to the oven for 15 minutes.
Now, place the broccoli on top, tucking it into the other ingredients a little and bake for 15 minutes.