This is one of those meals that you can buy a sachet for. Or a jar. It’ll be overpriced and will probably have a lot of extra ingredients with long scientific-sounding names.
So don’t bother buying the sachet or the jar. Buy fresh instead and you’ll know exactly what’s gone into it. Most of these ingredients are probably things you already have in your cupboard or fridge so you won’t necessarily even need to spend any extra.
My sausages came from the butcher. They have a really high meat content and aren’t too fatty. Try to buy ones with a higher percentage of meat but if money is tight, any sausages will do.
The parsnips are a bit of a weird addition but I had a couple left that needed to be used up so they got thrown in with the rest. They worked really well but you can tweak this however you like to use up whatever vegetables you have knocking about.
4 smallish potatoes, diced
2 parsnips, diced
1 onion, sliced
2 tins of chopped tomatoes
4 whole tomatoes
2 cloves of garlic, minced
1 tsp mixed dried herbs
2 tbs balsamic vinegar
This is so easy. The most time consuming bit is chopping all the veg. So turn the oven on to 200 degrees and get stuck into the prep while it’s heating up. Once you’ve done that you just chuck it all into a huge roasting tin. I don’t even bother peeling the spuds.
I drizzled a little bit of oil over just to help it along but the sausages will release their own fat so you don’t need very much.
Give it all a really thorough mix so the garlic and herbs are combined with the tomatoes and everything is evenly distributed.
Throw it in the oven (don’t actually throw it; that’s just a turn of phrase) for about 45 minutes-ish. Halfway through, give it another stir and a good hit of black pepper. If it looks too dry, add a splash of water. You want it nice & crispy on top but underneath it’ll be all juicy and delicious.
That’s it. Done.