• 6 pork sausages (vegetarian, optional)
  • 700g bag Wattie’s frozen Crunchy Original Wedges
  • 1 large red onion, cut into wedges
  • 200 g button mushrooms, halved
  • 1 Tbsp olive oil
  • 8 tomatoes, quartered
  • 1 tsp Gregg's Rubbed Rosemary
  • 4 Tbsp basil pesto (optional)
  1. Preheat the oven to 200°C (fan assisted). Prick the sausages and place in a single layer in a low sided roasting dish. Cook for 10 minutes.
  2. Turn the sausages over. Place the Wattie’s frozen Chunky Original wedges around the sausages in a single layer with the red onion. Continue cooking for a further 20 minutes. Remove from the oven and turn oven onto a fan forced grill setting.
  3. Toss the mushrooms in the olive oil. Scatter over the tomatoes and mushrooms and sprinkle over Gregg’s rubbed Rosemary. Return to the oven and grill for a further 5 -10 minutes to brown the sausages and cook the tomatoes and mushrooms.
  4. Serve with a dollop of pesto if wished.

Top Tips

  • Ensure the dish is big enough to allow the wedges to be in a single layer – this will ensure that the wedges are crispy.

Swap it out

  • Make this vegetarian by using your favorite vegetarian sausages instead of pork.

Switch it up

  • Replace the pork sausages with chorizo or your favourite sausages.

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