Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 5.47 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons plain flour
- 20grams butter
- 1 large red capsicum, deseeded, diced
- 1 1/3 cup beef stock
- 760grams thick beef sausages
- 8 baby potatoes, halved
- 340grams sicilian olives, pitted, drained
- 2tablespoons olive oil
Nutrition per serving
4250kJ
Protein
26.8grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Put potato in a saucepan and cover with cold water. Bring to the boil over a high heat, then reduce heat and simmer for 5 minutes or until just tender. Drain and cool.
Step 2 of 4
Place sausages and potato into a large roasting pan with capsicum and olives. Drizzle with oil. Roast for 40 minutes or until sausages and potato are golden and cooked through. Keep warm.
Step 3 of 4
To make the gravy, drain the juices from the sausages into a small pan. Add butter and melt over medium heat. Sprinkle over the flour and whisk to combine. Cook for 1 minute.
Step 4 of 4
Slowly add the beef stock to the pan, whisking constantly until combined. Bring to the boil, then reduce the heat and simmer for 2 minutes. Strain through a fine sieve and serve with sausages and vegetables.
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