This method of cooking sausages comes from Jamie Oliver’s book Jamie’s Dinners. He uses authentic British Cumberland sausages that come in a spiral. I’ve adapted the recipe to use ingredients that I could find easily. The method of roasting the sausages is brilliant. It yields crisp-skinned sausages that retain all their delicious juices.
- 6 British style bangers or brats
- 1 T. olive oil
- 1 sprig rosemary
- 1 handful of fresh sage leaves
- 4 cloves garlic, smashed and roughly chopped
- salt and pepper
- 3 large russet potatoes, peeled and cut into chunks
- 4 T. butter
- 1/4 C. milk
- 1 T. cream style horseradish
- grainy mustard (optional)
Heat the oven to 400 degrees. Arrange the sausages on an oiled baking sheet. Drizzle with the olive oil and sprinkle with the rosemary, garlic, and half of the sage leaves. Season with salt and pepper and roast for 20 minutes. Turn the sausages over and roast for an additional 10 minutes, or until they are golden brown and crisp on the outside. The garlic may start to burn, but that’s ok, it lends a great flavor to the finished dish and you can remove any pieces that are too dark before you serve it. In the last 5 minutes of roasting, toss the rest of the sage leaves into the pan with the sausages. They will become crisp and tasty. Meanwhile boil the potatoes in water until soft. Drain the water and add the butter. Mash the potatoes and stir in the milk and horseradish. Season with salt to taste. Serve the sausages with the potatoes and sprinkle the sage leaves over the top. Try these with a little grainy, brown mustard!