food Roasted sausage and potato supper serves 46 2 tbsp olive oil 2 large onions, sliced lengthways into wedges 2 red peppers, deseeded and cut into large dice 2 garlic cloves, chopped 1 tbsp chopped thyme leaves 500g baby new potatoes, unpeeled and halved 12 sausages, pricked with a fork 200ml white wine salt and freshly ground black pepper method 1 Preheat the oven to 220C/200C fan/Gas 7. 2 Place all the ingredients, except the wine, in a large, resealable freezer bag. Seal the bag and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn theingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages arent covered by any of the vegetables. Season well with salt and pepper. 3 Roast for about 3035 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.