Cider-roasted sausages and vegetables

I know my last post was about sausages, but they ARE my favourite thing. Plus they’re just so easy to conjure up into a dinner mid-week, when faffing around with other meat just seems like a lot of effort.

I got this recipe from my Mother-in-Law last year; when my husband was working away for weeks at a time last summer I ate this at least once a week. It’s so easy but really tasty, and has lots of lovely veggies in so at least feels healthy!

You can roast whatever vegetables you like really; below is what I use on a regular basis. It would be really good with some lovely young beetroot in there too, skins on and quartered up. You can obviously also accompany it with any veg you like, tenderstem broccoli or asparagus are my favourites!

Cider-roasted sausages

Serves 2

6 sausages

2 small handfuls new potatoes (I used Anya potatoes in the pictures below)

1 red pepper

1 medium red onion

1 wine glass of cider

Olive oil

1 tablespoon thyme

To serve

Green vegetables



Heat the oven to 200C. In a roasting tin, drizzle some olive oil and add the sausages and the new potatoes, halved or cut into chunks if they’re large. Roast for around 20 minutes, or until the potatoes and sausages are turning brown.

Slice the pepper into chunky strips and cut the onion into wedges. Put these into the roasting tin and toss to get covered in oil. Sprinkle everything with the thyme.

Roast everything for a further 15 minutes, by which time the vegetables will be turning brown. Pour in the cider (you need enough to cover the base of the tin) and return to the oven for another 10 minutes or so, until the liquid has reduced down and made a sticky sauce.

Steam or boil your vegetables for serving and pile everything up together. Tuck in!


Homemade baked beans, roasted potatoes, crispy chorizo and a fried egg

Really, I should have titled this post ‘posh bacon, egg, chips and beans’, because essentially that’s what it is. I got home from work this evening and had forgotten to get anything out the freezer (standard) and we don’t have a lot in the house. So it was going to be one of those storecupboard dinners (which often turn out to be the best ones).

I’ve done something similar to this before, roasting the potatoes in a pan with bacon, and cracking an egg over in the last few minutes whilst I cooked some beans. I didn’t have any bacon though, and my husband said he wasn’t a huge fan of the baked-egg-over-the-potatoes thing. So I thought I’d mix it up, and to make it a bit less lazy-looking I thought I’d make some beans myself since they’re so easy and much more tasty (read: garlicky).

If I hadn’t been messing around doing other things as well (more on that tomorrow!) this dinner would have been really quick, effort wise. Everything takes a little while to cook but you can chill out while that’s happening. I guess the fact that I was cooking up something else in the interim is a testament to how little effort the actual dinner is!

A few words about chorizo before I continue. I LOVE chorizo, but what I don’t love is that if you put chorizo IN things it just makes everything taste of paprika and, I think, becomes overbearing and actually makes everything taste boring and samey. It also defeats the point of spending any effort on the other ingredients since it all just ends up tasting of chorizo anyway. So to prevent that, I decided to cook the chorizo separately until crispy because I wanted the texture, and I decided to give it a bit of a Jamie Oliver-style flourish and twist the slices of chorizo up so they got really crisp on the edges. It worked perfectly! Obviously if you’re less adverse to paprika-overload than myself, you could just chop up slices of chorizo or pieces of a chorizo sausage, and add it straight to the beans.

Now, on with the recipe.

Homemade baked beans, roasted potatoes, crispy chorizo and a fried egg

Serves 2


1 carton or tin cannellini beans, liquid drained but NOT rinsed

1/2 onion

1 or 2 cloves of garlic (depending on how garlicky you like it!)

1 tablespoon oregano

Around 200ml passata or chopped tomatoes

Olive oil


Either 2 handfuls of new potatoes or two larger maincrop potatoes, cut into 1.5cm chunks

15-20 slices of chorizo (I had a pack of 15 slices) or a chorizo sausage cut into chunks if you’re putting it in the beans

2 eggs

Oil for frying


First, finely chop the onion and soften it in a pan with some oil. Add the crushed garlic and the herbs, and season. If you’re using chorizo sausage, add it to the pan now and fry it off for a few minutes and let it give off all its flavoured oil. Add the drained beans, stir everything together and then add the tomatoes. Bring to a simmer and then put in the oven, heated to 200C.

After the beans have been cooking for 10 minutes, put the potatoes on a baking sheet lined with parchment. Drizzle with oil and put into the oven with the beans.

After 20-30 minutes the potatoes should be looking golden and the beans should have thickened nicely. Heat some vegetable oil in a frying pan and get it nice and hot for the eggs. Meanwhile, if you’re using the slices of chorizo, fold them in half and then half again, and and sit them on a baking sheet (I lined mine with foil for ease). Put the chorizo in the oven to crisp up, and after a few minutes, fry the eggs.

Once the eggs are cooked to your liking, just assemble everything and tuck in!