A lovely one-pan dinner recipe for potato and sausage casserole with corn and tomato
12 pork sausages
800 g potatoes, quartered
30 ml (2 T) olive oil
salt and freshly ground black pepper
2 stems rosemary
1 x 400 g can Rhodes Whole Kernel Corn, drained
1 x 400 g can Rhodes Italian Tomato
Place the sausages and the potatoes into a large roasting dish.
Add the olive oil and season well with the salt and pepper.
Pick the rosemary from the stems and add to the roasting dish.
Toss well to mix.
Bake in an oven preheated to 180˚C for 30 minutes, turning a few times during cooking.
Add the Rhodes Whole Kernel Corn and Rhodes Italian Tomato and bake for a further 20 minutes or until the potatoes are tender and the sausages cooked through.
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Recipe provided by Rhodes. For more recipe suggestions visit: www.rhodesquality.com .