Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss.
Step 5: While sausage mixture cooks, crack eggs into a medium mixing bowl. Whisk in garlic powder, cayenne, and salt and pepper to taste until combined. Step 6: Carefully drain any liquid from the ...
She has appeared in the New York Times Food section, on Food Network’s Recipe ... wedges and sausage slices in skillet in a single layer, and sprinkle with 1/4 teaspoon salt.
Stir in the remaining ingredients and season generously with salt and pepper ... To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat. You may need to buy gluten-free ...