Ingredients:

  • 8 large, good-quality Pork Sausages (approx. 450g / 1 lb)
  • 600g (1.3 lbs) Roasting Potatoes, diced
  • 2 Medium Red Onions, cut into wedges
  • 2 Medium Bell Peppers (one red, one yellow), chopped
  • 1 Medium Courgette (Zucchini), cut into half-moons
  • 60ml (4 Tbsp) Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • 1½ tsp Flaky Sea Salt (to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 30g (¼ cup) Fresh Flat-Leaf Parsley, chopped
  • ½ Lemon, for fresh juice

Instructions:

  1. Set the oven to 200°C (180°C fan / 400°F). Line your large sheet pan. Dice the potatoes into even 1.5 cm cubes. Place the diced potatoes and red onion wedges into a bowl. Drizzle with half of the olive oil (30ml), ½ tsp of the salt, and ¼ tsp of the pepper. Toss thoroughly. Spread the mixture onto the sheet pan and place in the preheated oven for 15 minutes.
  2. While the potatoes are pre-roasting, chop the courgette and peppers. Cut each sausage link into two or three large chunks (about 4 cm / 1.5 inches long). In a clean mixing bowl, combine the remaining 30ml of olive oil, the minced garlic, dried oregano, smoked paprika, and the remaining salt and pepper to create the seasoning mix.
  3. After the potatoes have roasted for 15 minutes, remove the tray. Add the chopped sausages, peppers, and courgette to the mixing bowl containing the seasoning mix. Toss everything gently until well coated. Transfer the seasoned mix onto the sheet pan, combining it with the potatoes. Ensure all ingredients are spread out in a single layer. Return the tray to the oven and roast for an additional 25 minutes, or until the sausages are golden brown and cooked through.
  4. Transfer the traybake mixture to a large serving platter. Sprinkle generously with the chopped fresh parsley and a squeeze of fresh lemon juice for brightness. Serve immediately.