Potatoes with sausages and rosemary

For this recipe, it is best to use pork sausages or a mixture with pork stuffing. Otherwise, you can use a larger amount of olive oil to prevent the potatoes from being dry. Sausages can be used fresh or frozen (previously frozen, do not thaw). It is better to choose potatoes that will not fall apart. You can make as much potatoes as needed for one meal, as they are especially tasty when freshly cooked, and serve the remaining sausages with another side dish (they are also good after several days of storage in the refrigerator). Any seasonings for potatoes from your favorite blends will do, I especially like to use sea salt. Rosemary (fresh or dried) is the best seasoning for potato dishes, ideally it should be used.

Preheat the oven to 200°C. Wash, peel, and cut the potatoes into large pieces. Remove the leaves from the fresh rosemary sprigs and finely chop them.

Take the sleeve with a stock and tie it tightly on one side. Put the potatoes in a large bowl, season with salt and pepper, add spices and rosemary. Sprinkle with oil and mix well.

Place the sleeve on a suitable-sized baking sheet. Transfer the potatoes to the sleeve. If you are confident in the strength of the sleeve, you can mix the potatoes with the spices and oil directly in it, tightly holding the free end and shaking the contents. If the sleeve seam is weak, carefully place and level the potatoes so that the seam remains on top (then if it tears, the contents will stay inside and not spill out onto the baking sheet). Place the sausages on top of the potatoes. Tie the sleeve tightly.

Bake for about 35 minutes. Remove the baking sheet from the oven and carefully cut the sleeve on top and slightly open it to allow the sausages to brown. Bake for another 10-20 minutes until the potatoes are cooked (depending on the size of the pieces and the type of potatoes, the time may vary), check by piercing with a fork or tasting. Serve immediately, drizzle with oil from the sleeve.