Roasted Sausage Supper recipe - Mary Berry's Absolute Favourites: Episode 4 Preview - BBC Two

[@deeferry6520]

I've been making this recipe of Mary's for a couple of years now, its brilliant, one of my favourites

[@rainbowkitten8990]

We made this a few weeks ago and it is DELICIOUS. So tasty and yummy, easy too! She is our British treasure ❤❤

[@farisauddin]

I have try this kids and family loved it.. Really appreciated .

[@ashleyroberts1968]

I made this recipe this evening and it was a massive hit with all the family! Mary Berry is a true cook and national treasure x

[@lyndaoneill6483]

Love,love watching and listening to Mary.Brilliant recipes,keep them coming.

[@JeffJefferyUK]

Ladies and gentlemen, let me tell you, this recipe is fantastic. Really simple, and delicious. The dish is quite sweet, thanks to the peppers and onions, so I suppose some people may not like savoury dishes that are sweet, but at least it's natural sweetness. I didn't bother with the plastic bag technique (we don't have any big enough anyway), and it mattered not anyway. We used a pack of six sausages for the three of us, but probably could have used an 8-pack as supermarket sausages are relatively small (compared to, say, the bigger, 'proper', sausages from Villagers Sausages in Beckenham High Street). We'll definitely be doing this one again, perhaps with some added fine green beans.

[@alixena9340]

Now THAT is my idea of a great cooking segment. So easy even I could copy it! And there is no hyperactive presenter prancing around the kitchen telling me all about it. This just feels like my mum giving me some cooking tips. Love it.

[@rainbowkitten8990]

That is why I love her! She feels very personal but not in a creepy way.

[@kamma44]

Wow! Such a straight forward and easy recipe. Looks delicious.

[@ChrisM541]

That wonderful home-cooked smell, and what a feast!

[@bunnyrabbit7767]

Saw her in the airport, didn't believe she was real til that day. It's like meeting a unicorn.

[@rainbowkitten8990]

😂😂😭😭

[@Mike_5]

Thats her second job as a Pilot flying the planes

[@buhayofwsasweden2707]

Wow thank you for sharing your Recipes

[@kerryday]

I made this on the weekend and followed the recipe and it was FANTASTIC! I tried again tonight, but replaced the red pepper with a few sun-dried tomatoes and switched the wine for stock. It was very ho-hum. The recipe as presented is perfect, do not make my mistake and mess with it.

[@pollyanna1112]

Good to know, thanks

[@_Dougs_Mum]

I have now cooked this 4 times...added a toss of fennel seeds...it is truly a reliable and tasty dinner loved by all...❤

[@DCFunBud]

I love Mary Berry. I will make this tonight.

[@enyeesterling4171]

Thx grandma for nice recipe..god blessed you and show us more! Thx 😉 😊 😍 😘

[@jameh888]

My favorite recipe. Quick & Easy. Love it❤️😘😘😘😘

[@jessiek7041]

Looks so simple and delicious!

[@angelasalisbury2734]

Another great favourite with my husband and me.

[@robharris5467]

I found that the sausages weren't cooked when veges were ready. Keeping cooking meant veg turned to mush. My next attempt will involve browning the sausages seperately and then adding to the veg and tossing before serving.

[@shakesnbake]

Just made this. As perfect as Mary Berry is.

[@thomaspinto1111]

The bag is a great idea. I parboil the sausages for 5 minutes before putting them in the roasting tin. I am wary of undercooked pork products.

[@bunbunsooky61]

Mary berry grandma is a super chef cook.🤶🤶🤶🤶🤶🤶😋😋😋😋🙂🙂🙂.

[@lataifaleofa1165]

SHE IS SOOOOO CUTE LOVE HER COOKING ,THANKS FOR SHARING ,

[@19iba]

That looks delicious and something different with the sausages for dinner. I searched for sausage recipe specifically and i like this one quick and easy. i don't want to use wine because of my kids I Googled what can be a substitute for wine and found out i can use Ginger Ale (alcohol free) . I will cook this for the family later. Thanks Heaps

[@rochellewilson4679]

This was so easy AND delicious!!!! Sharing with daughters and social media! :D

[@rosepongracz7284]

What’s the temperature and how long you cook the dish for? Thanks.

[@lalebastug3183]

Baris bey sizi seviyoruz, heyecanla takip ediyoruz her zaman

[@woobee8554]

I hope I could grow old like her, bubbly, healthy and wise 🦉

[@sheteg1]

I find in my gas oven takes 45 minutes. Great dish !

[@Dontincludeme]

That looks so good.

[@TheRedGoldfish]

Nothing beats Granny's cooking!

[@brendanhoffmann8402]

It's actually a myth that you have to prick sausages before you cook them. I stopped doing it years ago and mine never split.

[@hellohandsome9875]

I prick mine and grill them so a lot of the fat can drain off

[@hellohandsome9875]

@Jonquil we all need fat in our bodies, but not excessive amounts, then it's bad for us

[@nhungsaigonvietnam]

thank you for teaching how to cook

[@binboda]

Cool, I’ll make this tomorrow

[@jabbaa6500]

Just like my Italian family would make.

[@CharlesOkun]

I love it❤

[@TheYoden85]

1:43 😂😂

[@gypsygirl731]

I added some apples slices it’s a German way I suppose

[@Yaketyyak21]

Good man Mary....

[@388trudy]

Shes a female woman!

[@gypsygirl731]

You can preboil sausages 1st they will brown in oven

[@beatricedi3366]

By pry king the sausage. Before cooking. It make the sausage. Dry. Because of all the juice. Coming out. During the cooking. It’s only a myth. Like do not wash. Mushroom. I always wash my mushrooms. Just few seconds before cooking them. 🦋🦋

[@liamboland8158]

Mary, you darling x

[@sazzahazza]

I had this for dinner the other day along with broccoli and asparagus. It was nice but needed some kind of sauce

[@tijj3280]

Mix mayonnaise or creme fraiche with dijon and wholegrain mustard for Quick sauce to go with.

[@nephy21]

What sausage should I buy for this recipe?

[@no-wire-hangers]

The ones you like best.

[@hazelb7218]

what is the actual reason for pricking them......some say you shouldn't prick them and others say yes!!

[@hazelb7218]

thank you x

[@hellohandsome9875]

I prick them and grill so a lot of the fat drains off

[@neesargon3497]

I'd like to have seen it dished up. Did she serve anything else with it? We'll never know.

[@aussieagle]

Not a Casserole, it's just roasting

[@mariatanveer2123]

And the plates you eat in Mary

[@micky8034]

I'd probably not put the sausages in the bag with veges to mix it around in case it got pierced. Just my opinion

[@jasmine4347]

Well not just a tin to wash got the plates, side plates cutlery glasses lol. looks yumm though

[@stephy_chanelofficial840]

If u don’t hv the cider wt cn u use

[@wimbledan]

Use the bag so she doesn't have to wash her hands. Then tips everything in tray and flattens it down with her hands!!!!!!!!!

[@hellohandsome9875]

If you listen rkerlyshe tels you her hands are clean,,, using the bag is so she doesn't get the oil all over her hands

[@sprinkles23659]

what would you serve this with?

[@tijj3280]

Some boiled broccoli or green beans or peas. And some mustard. Bread too if you like.

[@Mike_5]

Big sausages like that will never cook at the same rate as chopped and cubed veg Mary even if you get them drunk with wine halfway through cooking but apart from that you are a Superstar

[@larrymarfasios7316]

200 degrees? I assume she is talking "metric"

[@martindonnelly8654]

In the light of recent revelations about the damage plastic does to the environment it would probably be best to mix in the oil using a different method.

[@liamboland8158]

Use paper sandwich bags. That's what I used

[@stannats2637]

That's what I was thinking

[@thasan3770]

u r all fukkin idiots.. really.

[@hellohandsome9875]

I use a large mixing bowl and get my hands in amongst them

[@hellohandsome9875]

@@thasan3770 you must be really clever

[@glynis9264]

What temp is 200° fan please ?

[@hellohandsome9875]

I think fan is 20 degrees hotter, so you need to add 20 degrees to a non fan oven

[@glynis9264]

@@hellohandsome9875 ... thank you @Hello Handsome

[@hellohandsome9875]

@@glynis9264 my pleasure,,,, happy cooking

[@mikenaykki2173]

👍👍😎

[@dannywestwood4113]

Lovely recipe, but don't prick the sausages.

[@danettetrostle7173]

😎

[@herrklamm1454]

That’s no sausage supper. Where’s the chips and gravy?

[@PKP1]

Mary you frisky gal you.

[@Leewise1]

She still has a job then...

[@deborahsavageshaffer6846]

Is this an Irish recipe?

[@martindonnelly8654]

Traditional Irish recipes wouldn’t really have red peppers. There is a similar dish which has carrots or cabbage instead of peppers. Add Guinness instead of wine.

[@stephenwilliams1950]

Do you have any low chlorestrol recipes ?????

[@tijj3280]

Use reduced fat sausages

[@PLANDerLinde99]

Her fingers look really rickety? Does she have arthritis?

[@kevinvilleneuve5030]

She survived a bout of polio as a young girl.

[@jamesbmedia8996]

All the washing up is just ONE tin ?.... You forgot about the plates and forks n knifes darling

[@winstonsmith3507]

On the factory farms, the cruelty begins with sows or mothering pigs, who are merely considered machines used to produce piglets. Their babies are taken away from them to be fattened for the sole purpose of being killed for human consumption. Mother sows are made pregnant by a painful and invasive form of artificial insemination. The sows are then confined to metal cages, called gestation crates, for their entire four month pregnancy. Pigs have a strong biological urge to prepare a nest before giving birth and go insane from their inability to act in a natural way on these factory farms. Their need to nest is so intense that the expectant mothers rub their snouts on the floor until they go bloody and raw. This frustration-induced insanity is often exhibited by the sows repetitively chewing the metal bars of their cages till their mouths bleed or by sham chewing, in which the sow chews the air. Being in continuous discomfort, the mother pigs urinate and defecate where they lie and spend day and night in their own waste. Unable to move they must live in these unhygienic conditions and quickly develop large, painful “bed sores.” These become infected and go untreated. Moreover, their lack of exercise causes obesity and leg problems, making it very hard for the sows to walk. The farrowing crate At the end of their pregnancy the sows are transferred to an even more confining “farrowing crate,” which has an additional concrete platform so that that the piglets can nurse on the mother’s milk. To get the sows to the farrowing crates the mothers are beaten and prodded. Once in the farrowing crate, the sows also have her legs tied apart so that they do not push away their nursing piglets in order to get a brief rest. After ten days to three weeks, the baby piglets are wrenched away from their mothers. The mother pigs are then re-impregnated and returned to the gestation crates where the whole process is repeated again and again. Pushed to the limits of their reproductive capacity, the average sow gives birth to 20 piglets a year for up to three or four years. Once a sow has been drained physically and mentally, she is no longer considered useful and is sent for slaughter. The piglets What is the fate of a sow’s young, innocent offspring? Ten percent of the piglets die even before their separation from their mothers. Runts or under-developed piglets are considered unprofitable and are killed on site by a method called “thumping.” This is when the baby is slammed head first with as much force as possible into a concrete floor. At less than a month old, these poor creatures have their tails cut off, their teeth are snapped off using pliers and their testicles are cut out of their scrotums. These excruciating procedures are forced on the animals without anesthetics or painkillers by non-medical staff. They also have their ears cut so as to make them easily identifiable. The terrified infants are then imprisoned in small metal battery cages and piled on top of each other. The urine and waste from the higher cages naturally falls onto the lower piglets, creating extremely unhygienic conditions which provide a breeding ground for a host of diseases that afflict the piglets and subsequently the humans who consume pig products. Poor ventilation in their quarters means that respiratory problems and disease are rampant. They are forced to live among their own excrement and the dead, decaying bodies of other pigs. In these conditions, seventy-percent of pigs develop pneumonia and more than a quarter develop mange, a parasitic infection of the skin. Illness, lack of exercise and genetic manipulation that causes them to grow faster than normal leads to lameness, arthritis and other limb conditions that may incapacitate the animals and cause death. To keep the pigs alive they are fed massive amounts of antibiotics. The average pig in the wild can live for approximately nine to fifteen years but factory farmed pigs are slaughtered at just six months of age. Many of the sickly and distraught animals do not survive the drive to the slaughterhouse. Transportation To get the terrified pigs on to the vehicles for transport the animals may be hit on their highly sensitive noses or prodded with electric rods. There is no law regulating the maximum voltage usable. The animals are then packed so tightly into the vehicles that as one former transporter observed, their intestines are actually forced out of their anus'. Millions of pigs die in transport each year. The pigs may be moved over long distances for three days or more. During transport, the pigs usually are not provided with food or water. Traveling through extreme climatic conditions from burning hot to freezing cold, pigs have been found frozen to the sides of the vehicle. These animals are then just left to die as they can not be sold for meat. Workers then drag and kick the remaining pigs to remove them from the truck. The cruelty of slaughter The first step in the slaughtering process is stunning the animals, the three main methods used are (1) poisoning with carbon dioxide, which slowly chokes them to a torturing death; (2) the use of a captive bolt gun shot into the pigs’ head, which often needs to be repeated as the brain lies deep in the pig’s head and so it is hard to induce unconsciousness; (3) electric shock using shock paddles placed on the head, which is also not effective. These methods are limited in their efficiency and as the average slaughterhouse processes approximately 1,000 animals per hour this often means that the animals are fully conscious when they are hung up by their feet and cut open with a knife to drain away their blood. Some pigs are still conscious when they are submerged in scalding hot water to loosen their skin and remove their hair. They are essentially boiled alive! Every year 1.3 billion pigs around the world face this fate. Watch Land of Hope and Glory on You Tube

[@moonbluebob]

Winston Smith that’s a cool story bro but we all just wanted to know how Mary cooks a roast ffs

[@_Dougs_Mum]

Thankyou for your opinion.Just a suggestion, maybe better to distill into a quick paragraph.The recipe was delightfull, I used homegrown lamb, that are much loved, treated well.

[@5implesimon]

that bag is so unnecessary

[@kerryday]

actually, the bag make it really easy to combine the ingredients thoroughly and really is kinda fun! I love that the whole dinner just makes one thing dirty.

[@kamilkazmierczak2842]

fun???

[@maddisonnewell4085]

Simon Brown the bag may be unnecessary to you -and Mrs Berry can call me out on this one- but it looks like she has arthritis in her hands so the bag is actually easier on her joints

[@readingstripe]

not really arthritis, at least not in her left hand. she had polio as a child, and her left side, especially her left arm and hand, were the most affected. she's talked about it in interviews, and if you watch old segments of hers from the 50s and 60s, you can see that her left hand is affected then. post polio syndrome is a thing, and she is getting on in years, so it may be a combination of age, arthritis and polio that means she prefers using a bag to mix her ingredients.

[@annenyman678]

Too bad the measurements are in the metric system.

[@sheteg1]

2 lb bag of mini potatoes 2 tbsp olive oil 450° degrees oven 1/2 cup wine.

[@sheteg1]

Oops 400° degrees

[@CardsbyMaaike]

I wish tv chefs or youtube chefs would stop marinating or coating, or chopping things in a plastic bag. 80K views, imagine the ones on tv say even just 100k people mad ethis, that's 100k of plastic bags on the ladfill for no good reason than "it keeps my hands clean" or "no crumbs anywhere". the recipe looks nice but i'd rather wash my hands one more time, seeing it raw park as well

[@jaggass]

If she dies will she get berried or creamated?

[@no-wire-hangers]

Nice recipe but I’d rather wash up the bowl than waste another plastic bag. 🧽