COOK WITH LOOPWARE
MEAL · MEAL-001
Sausage, Potato & Pepper Bake
Kitchen-tested
Sausages, potatoes and peppers in one tin is the bake British households actually cook on a Tuesday. Everything roasts together; the potatoes take on the sausage fat; dinner is one container.
Ingredients
- — All in —
- 120 g sausage (~2), cut into 3 cm pieces
- 220 g baby potatoes, cut into 1.5 cm pieces
- 100 g sweet pepper, deseeded and cut into chunks
- 50 g red onion, cut into wedges
- 1 tsp olive oil
- 1 tsp wholegrain mustard
- ¼–½ tsp salt
- ½ tsp smoked paprika, ½ tsp dried thyme and black pepper, tossed through with everything else
- Optional: 2 tbsp water or stock
Method
- Oven to 200 °C conventional / 180 °C fan. Toss everything (salt included) in the 1.0 L container.
- Lid on loose and into the oven. Set a timer for 27 minutes; when it goes off, lift the lid (oven gloves — container and lid are hot), turn everything over, lid back on loose and set a timer for 28 minutes more (55 minutes covered in total); when it goes off, a knife should slide into the potatoes easily — if not, lid back on and check again in a few minutes before uncovering.
- Then lid off (oven gloves) and back into the oven. Set a timer for 8 minutes; when it goes off, the edges should be coloured and the top crisping — this is where the flavour develops as everything browns; give it up to 2 minutes more for colour (10 in all). For deeper colour, 2–3 minutes under a hot grill, watched the whole time.
- Cut into the thickest piece of sausage: no pink, juices clear. Rest 5 minutes; serve from the container (oven gloves — it is hot).
- To reheat: storage lid off, cooking lid rested on loose. From the fridge, oven at 180 °C conventional / 160 °C fan and set a timer for 20 minutes; when it goes off, lift the lid (oven gloves), turn everything over and check the middle, then lid off and set a timer for 5 minutes more to bring the edges back to crisp. From frozen, the same oven with the cooking lid on loose: set a timer for 45 minutes; when it goes off, turn everything over, then lid off and set a timer for 8 minutes more for colour. Either way, cut into the thickest piece of sausage before serving: it should be steaming and piping hot right through.
Heat
| Stage | Heat into the pan | Induction hob (settings 1–9) | Portable induction hob | What to look for |
|---|---|---|---|---|
| Oven | 200 °C conventional, 180 °C fan | — | — | go by colour and the check in the step — ovens run hotter or cooler than the dial says |
Ovens run hotter or cooler than the dial says — go by colour and the checks in the steps, then remember the setting that gave it on your own oven.
Cook’s checks
- Potatoes fully tender (not just done); sausage browned; edges coloured.
- Oven performance varies — check early; extend covered phase before extending the uncovered one.
- Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.
Nutrition
| Serving | Calories | Protein | Fat | Saturates | Carbohydrate | Sugars | Fibre | Salt / sodium |
|---|---|---|---|---|---|---|---|---|
| 1 serving | 650 kcal | 19 g | 36 g | 11.8 g | 62 g | 11.7 g | 10.6 g | 1.5 g sodium (3.8 g salt) |
Nutrition information is provided for general reference only. Values are estimates based on typical ingredient data and will vary with brands, cuts, portion sizes and preparation. They are not intended as precise nutritional, dietary or medical guidance.