Roasted Sausage & Potato Supper

• 6 thick pork sausages (I like Cumberland)
• 1 medium red bell pepper, trimmed, seeded, cut into chunks
• 2 medium potatoes, washed, dried and cut into quarters
• 1 medium onion, peeled and cut into sixths
• 1 TBS olive oil
• salt and black pepper to taste
• 1/2 tsp dried thyme leaves
• 120ml white wine
• fresh thyme leaves to garnish if desired
• grainy mustard to serve

1. Preheat the oven to 220*/425*F/ gas mark 7.   Have ready a baking tray with sides,  large enough to hold everything in a single layer.
2. Put the sausages, potatoes, onions, and red pepper chunks into a bowl and toss together with some salt, pepper and the dried thyme leaves.  Mix together with your hands and then spread out onto the baking tray, making sure that nothing is piled on top of the other.
3. Roast in the preheated oven for 1/2 hour. Remove from the oven. flip over the sausages.  Pour the wine around them in the baking tray.  Return to the oven and roast for a further 15 to 20 minutes.  The pork juices should run clear and the vegetables should be tender. 
4. Transfer to a heated serving dish, garnish with some fresh thyme leaves and serve with some grainy mustard.

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