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Victoria Scones

Victoria Scones.  I wanted to share this lovely traditional scone recipe with you this morning.  It is a be-ro scone recipe coming from a book that was sent to me from a friend.

It is a lovely scones recipe that was originally published in the 1928 Be-Ro recipe book, so, it is a very old recipe. In this newer version of the book it has been updated to use modern methods and ingredients.  
The original recipe used lard I believe.  Not many people like to bake with lard these days.  Kind of unfortunate that.

I use lard and butter combined in my pastry and it makes the flakiest most delicious pastry.  I do understand people not wanting to use it however, especially if you are a vegetarian.

Victoria Scones 
As I said the recipe has been adapted to add North American measurements and was taken from this Be-Ro baking book.  A lovely gift from a very kind friend. 

People have been so good to me over these past few months. I am overwhelmed by their many kindnesses and am not sure I entirely deserve them. Thank you so much Karen. It was so very thoughtful of you to send me this and I appreciate it so very much!

I had a version of this same little cookbook that I had picked up at the local grocery store one time in the UK.  It was not as fancy or as filled with lovely recipes as this 41st edition.  

If you are in the UK, you can buy your own copy here.  Unfortunately they are unable to ship them outside of the country. Sorry about that! 

Victoria Scones 
Be-Ro is a brand of flour produced in the UK.  It is a North Eastern British tradition.

Thomas Bell founded a wholesale grocery firm near the Tyne quays and railway station in Newcastle in the 1880s. Among his top-selling brands were 'Bells Royal' baking powder and a self raising flour. 

Following the death of Edward VII, it became illegal to use the Royal name. As a result, Bell decided to take the first couple of letters from the each of the two words of the brand name and turn them into the more catchy sounding 'Be-Ro'. 

Victoria Scones 

The rest is history. It is one of the UK's most beloved flours, and is the best known flour in the North.

I do so love foods with history and I love to study the history of foods, and how they came into being.

Victoria Scones 
Speaking of history, it would be remiss of me not to talk about this lovely set of china that was my mother's and is now my sisters.  I do not know the name of the pattern, but it is Wedgewood.

My mother collected it from laundry soap over a matter of many months.  She had managed to collect a set large enough for six people. Six cups and saucers, six side plates, and six dinner plates. 

It is painted with lovely pink rose buds, with beautiful sage colored leaves. Each piece is trimmed with gold.  I find it so astonishing that these were given away in laundry soap.

Victoria Scones 

Back in the day housewives were able to collect many things like this by purchasing certain brands of washing soaps.  Glasses, dishes, etc.  each piece buried within the powder in the box, which made a perfect protection for it, keeping it safe from breakage I assume.

They don't do anything like that these days. I expect it is all down to health and safety, for fear that someone might cut themselves, etc. and sue the company I suppose.

Victoria Scones 
In any case it is a lovely set which was brought out for all our holiday dinners.  It is not fine china, but it was fine china to us and very special. My sister is a very lucky woman to have these.

That is also my mother's silver plate that you see here.  That also was used very sparingly, and was reserved for very special occasions.  The rest of the year it lived in a special wooden box, designed to keep it from tarnish.

Victoria Scones 
My sister keeps it in the sideboard.  I had thought she said she was going to use it for every day because we should use the things we love, but alas, it doesn't.  I am afraid we both have inherited my mother's fear of ruining things that are special.

Heirlooms are kept for special occasions and often are not used even then. Meant to be passed down. My sister's daughters will be very lucky girls to get these things one day.

Victoria Scones 
But back to the scones.  I thought this would be a beautiful recipe to end the month of March on.  I fully intend, once I get into my own place to make myself a proper tea every now and then.

Just because you live by yourself, and there is a Pandemic on, that doesn't mean you cannot treat yourself to something special, and these scones are indeed very special.  "Fit for a Queen."

Victoria Scones 
Who can resist something which is considered to be such!  Not I!  I think you are going to fall in love with these very easy to make and simple scones.

They are light and fluffy, with a beautiful interior crumb. Bake into four large rounds, they are meant to be pulled apart, split and buttered.

Victoria Scones 
Each quarter of each scone is tarted up with a bit of glace cherry.  But don't worry if you can't find those.  Some places only have them around Christmas time.

You can use  maraschino cherries in their place.  Whichever you do decide to use make sure you wash them and dry them very well before using them.  

You can even leave them off altogether if you wish, but they won't be quite as pretty. You could sprinkle the tops with some coarse sanding sugar which would also be very pretty.

Victoria Scones

They do use self-rising flour. A lot of  British Bakes do, but don't worry. I have told you in the recipe notes how to make your own. Its a very simple and easy thing to do.

In any case, just look at their beautiful texture.  So, so, so nice. Perfect for quaffing down with a nice hot cuppa, don't you think?  Indubitably.

As Queen Victoria might have said . . .  "We are most pleased with the results."

Victoria Scones

Victoria Scones

Yield: makes 4
Author: Marie Rayner
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Richer, dainty, sweet and fit for a Queen. Adapted from the Be-Ro 41st edition cookbook for home baked recipes.


  • 2 cups (225g) self-rising flour (see note)
  • pinch salt
  • 2 ounces (1/4 cup/50g) butter or margarine
  • 1/4 cup (50g) granulated sugar (in UK caster sugar)
  • 1 large free range egg
  • 3 1/2 fluid ounces (100ml) whole milk
  • 4 glace cherries, quartered


  1. Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some baking paper. Alternately, grease the pan.
  2. Sift the flour and salt into a bowl.  Drop in the butter and rub it into the flour mixture using the tips of your fingers, using a snapping motion. The mixture should resemble fine dry bread crumbs when done.
  3. Stir in the sugar.
  4. Beat the egg and milk together.  Add to the flour mixture (reserve a bit to brush on top of the scones) and stir to make a soft dough. 
  5. Tip out onto a lightly floured board. Knead lightly a few times and then divide into four.
  6. Shape each quarter into a round about 1/2 inch in thickness. Place onto the baking tray leaving plenty of space in between each. 
  7. Using a sharp knife make a cut across the top of each to mark the into quarters. Don't cut down all the way through, just score it.
  8. Brush some of the reserved egg/milk mixture over the top of each.
  9. Wash your cherries and dry.  Cut each into quarters and then press a piece of cherry into each quarter on the scones.
  10. Bake for 10 to 15 minutes until well risen and golden brown.
  11. Scoop onto a wire rack to cool.
  12. Serve with butter if desired, or jam and cream.  Enjoy!


TO MAKE YOUR OWN SELF RAISING FLOUR - for each cup of flour add 1 1/2 tsp of baking powder and 1/2 tsp salt.

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Victoria Scones
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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Marie Rayner
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Roasted Tomato Soup

Roasted Tomato Soup 
Roasted Tomato Soup.  Nothing is more delicious than a fabulous soup made from fresh ripe vine tomatoes tomatoes roasted in the oven with plenty of herbs and garlic.

Several weeks in a row my sister and I were lucky enough to score two very large boxes of fresh vine-ripened tomatoes at the shops. Normally I would not get so excited about seeing tomatoes out of season, but these looked beautiful and the price was right.

They were only $4.99 for about 6 pounds of them. An amazing value, and what is wonderful about tomatoes is that they keep ripening so long as you keep them out on the counter.

The first bunch we enjoyed in tomato sandwiches and bacon and tomato sandwiches.  And then the next week they had them marked down to $3.99 for the box and we bought some more to use in a soup and more sandwiches.

Yes, we love tomatoes.

Tuo Knives

I was recently gifted with a knife by the people at Tuo Cutlery. A beautiful 8-inch chef's knife from their Legacy collection.  As you know I have just made the big move back to Canada and am starting all over again from scratch.

This gift could not have come at a better time.  Starting again with nothing, this knife is coming in very handy.  I am not in my own place yet, but it is still coming in handy My sister is still using the knives my mother bought in 1954 and I can tell you right now they are less than ideal. In fact I find them downright dangerous.

One of the most dangerous tools in the kitchen is a dull knife!  

Tuo Knives 
I have spent the last week putting this fabulous knife through it's paces, and trust me I know knives. When I was in culinary school my professor told me I had excellent knife skills.  I felt good about that.

One of my favorite knives to use has always been the 8-inch chef's knife, and this one is really nice. Created from precision-forged German carbon steel, with a razor sharp edge and polished satin finish blade. It is cutting through things quite easily like a hot knife through butter.

Tuo Knives 
It has a beautiful handle with a full tang as well as rivets.  I also really like the weight and heft of it. In other words it feels nice and comfortable in my hands, which is really important when it comes to knives.  You want it to feel comfortable and easy to use.  This is both.

Its also a really pretty knife.  I love the rose pattern on the center rivet, but then I have always loved pretty things.

Tuo Knives 
I just really, really love it.  If you look at their site, you will see that they have a wide variety of knives, most at very reasonable prices.  There are 10 different collections to choose from.

Available as single knives or collections, as well as knife blocks.  Nice. Nice.

I am well pleased to be able to start off my Canadian collection with this beautiful knife.

Roasted Tomato Soup 

This delicious soup begins with roasted fresh tomatoes and garlic.  The knife cut through the tomatoes with the greatest of ease.  I was well impressed.

The tomatoes are roasted in a moderate to high oven with an abundance of whole, unpeeled garlic cloves. Don't fret about the amount of garlic.  Roasting really mellows out the flavor of garlic. and you will find that this is just the right amount. 

You need nothing more than a good olive oil and some seasoning on them to roast them.

Roasted Tomato Soup 
While the tomatoes and garlic are roasting you chop and sauté a whole onion along with some dried herbs in a tiny bit more olive oil.

Oregano and basil to be precise.  You don't want the onions to brown so make sure  you stir them frequently and keep an eye on them.

Roasted Tomato Soup 
Once they are meltingly tender you add some balsamic vinegar.  Let that bubble up, deglazing the pan, and then reduce it to half the amount.  

Balsamic vinegar is such a wonderful addition to a tomato soup, don't you think? Reducing it really emphasizes the rich flavor of it.

Make sure you use a really good one, not the best of course, but a reasonably priced medium quality one.  Always save the best for enjoying on its own with perhaps some good parmesan and crusty bread.

Roasted Tomato Soup 
Once that is done, you add some vegetable stock and a sprig of thyme and simmer it all together until the flavors are well melded, ready to add the roasted tomatoes and garlic to.  (Yes, you do squeeze the roasted garlic from the skins, discarding the skins!)

Blitz it until smooth, and then add a quantity of fresh basil and some cream and blitz again. Mmmm . . .  gorgeous.

Roasted Tomato Soup 
Of course we are real creatures of habit and enjoyed our soup with some toasty grilled cheese sandwiches.  All crisp and gilded buttery golden brown . . . 

Two kinds of cheese oozing out of the middles.  Rustic toasty bread and oozy cheddar and swiss. Delicious!  Perfect for dipping into that lush rich full bodied soup.

Roasted Tomato Soup

I served it garnished with some more basil leaves for a bit of color and it all went down a real treat. Tomato soup and grilled cheese.  What more could you want for supper on a chilly damp day? 

Thank you so very much to Tuo for sending me this knife to use. It could not have come at a better time and is destined to become a much valued part of my new kitchen once it is set up.

Do be sure to check them out on their websiteTuo is committed to exploring exquisite production techniques, precision experienced craftmanship and premium raw materials at an affordable price.  Thank you so much!

Roasted Tomato Soup

Roasted Tomato Soup

Yield: 6
Author: Marie Rayner
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
This delicious tomato soup is created by roasting fresh tomatoes and garlic together, before adding to caramelized onions, a bit of balsamic, some good stock and fresh herbs. Blitzed until smooth, it always goes down a real treat.


  • 4 pounds ripened vine tomatoes, quartered
  • 1 head of fresh garlic, broken down into cloves, peels left on
  • 1/4 cup (60ml) +1 TBS olive oil
  • 1 tsp fine sea salt
  • freshly ground black pepper
  • 1 medium onion, peeled and diced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 2 TBS good balsamic vinegar
  • 4 cups (960ml) vegetable stock
  • 1 sprig of fresh thyme
  • 1/4 cup (60ml) heavy cream
  • a small handful of fresh basil leaves, plus more to garnish


  1. Preheat the oven to 400*F/200*C/gas mark 6.  Line a large baking sheet with some baking parchment. Set aside.
  2. Remove the stems from the tomatoes, wash and cut into quarters. Spread out on the baking sheet.  Add the un-peeled cloves of garlic, scattering them amongst the tomatoes.  Drizzle the 1/4 cup (60ml) of olive oil over top and season with the salt and pepper. 
  3. Toss to coat completely with the oil and seasonings.  Spread out again and then place into the preheated oven to roast for one hour. The tomatoes should be soft and beginning to caramelize on the edges by then.
  4. While the tomatoes and garlic are roasting, heat the remaining TBS of oil in a large saucepan. Add the onions to the oil and sauté without coloring until soft.  Sprinkle with the dried oregano and basil.  Cook, stirring, until fragrant.  
  5. Add the balsamic vinegar.  Allow it to bubble up and then simmer until it reduces by half. 
  6. Add the vegetable stock and the sprig of thyme.  Bring to the boil, then reduce to a low simmer and simmer for 10 to 15 minutes to blend all the flavors.  Fish out the stalk of thyme and discard.
  7. Remove from the heat.
  8. Once the tomatoes have roasted remove them from the oven and add the tomatoes to the stock mixture in the pan.  Squeeze the cloves of garlic from their skins and add to the pan as well.
  9. Using an immersion blender blitz until smooth.  Add the cream and fresh basil and blitz again to combine.
  10. Reheat gently.  Serve immediately garnished with more basil.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Created using The Recipes Generator
Roasted Tomato Soup
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

Note - I was gifted with this knife for review purposes. I was not required to write a positive review in return. Any and all opinions are my own.

Marie Rayner
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How to Create the Ultimate Home Baking Station

Baking Station 
Baking is a lot of fun, and it’s also a fantastic way to foster your creativity and sharpen your skills. If you love to bake, adding a baking station to your home is an excellent way to cook up new creations and keep things organized. 

Baking stations offer you a designated area for all of your baking ingredients, goods, tools, and more. But beware: A baking station might just encourage you to bake so much that you end up starting your own business. Here’s how to design and build the ultimate baking station at home. 


How to Create the Ultimate Home Baking Station

As with any DIY project, you’ll want to start with the materials you plan to use when building your baking station. Quartz is a favorite choice for bakers, as is marble, which keeps your butter cold while you’re prepping dough or working it into a recipe. 

Once you’ve chosen your countertop surface material, consider how to spruce up the wall behind it. Bead board or shiplap painted in a charming color is a fabulous choice, or you can install a tile backsplash to add some flair and keep the walls easy-to-clean and protected from damage.


How to Create the Ultimate Home Baking Station 

Once you’ve decided on the materials, it’s time to think about where your baking station will be. Here are a few ideas to inspire you:

Under a window: If your sink isn’t already taking up this space, consider placing your baking station under a sunny window so you can enjoy the view while you bake and prep your favorite homemade recipes.

Kitchen island: Your kitchen island can easily double as a baking station, but make sure you have plans to organize everything when you’re not using it. A stepped-down section with a lower countertop installed on one side of your island is a great option, too.

End of the kitchen island: Another great option is to create an extension of your island with wheels so you can roll it out, then tuck it away when you’re finished. Just be sure that the extension is lower than the island and that you have room to roll it under

Add on to your kitchen: If you have the budget and the time, a complete extension of your kitchen is an excellent way to designate a particular area just for baking. Always consider the pros and cons of additions or extensions to your home before committing to this type of project.

Pullout shelf: For those short on extra space, a large pullout shelf can double as a counter for your baking endeavors. You can also designate specific cabinets in your kitchen for ingredients, tools, and accessories.


The Ultimate Home Baking Station 

Your baking station’s height is very important since you need to be able to comfortably mix ingredients, roll dough, spread dough for a delicious focaccia, and perform other baking-related tasks. 

When designing the station, keep in mind that the counters should be lower than the rest of your kitchen countertops. Table- or waist-height is ideal, which is approximately 30 to 32 inches

If you plan to use an existing table, you can cut the legs to height, making it shorter for better functionality. Ensure that anything with wheels has a locking mechanism, so it stays securely in place.


Ultimate Home Baking Station 

If you cook everything from sweet cookies to savory breads, you’ll need a variety of different tools and equipment for a successful baking station.

Stand mixer. Perfect for all kinds of dough and batters, a stand mixer is a must-have piece of equipment for any avid baker. Additional tools like a paddle can be attached for perfect bread and more.

Hand mixer. When baking smaller batches or specific recipes, a hand mixer can make your baking projects fast and easy.

Measuring cups and spoons. Stock measuring cups for both wet and dry ingredients as well as measuring spoons for accuracy when you bake.

Wooden spoon and rubber spatula. This simple tool is a baker must-have. A wooden spoon and rubber spatula make it easy to “fold” ingredients together and scrape your bowls without damaging them.

Baking pans. From cookie sheets to pie plates, you’ll need a variety of baking pans in different sizes and materials, depending on what you love to bake.

Rolling pin. Perfect for rolling your dough to the right thickness, a rolling pin is a critical tool for any baker’s arsenal to create the perfect homemade white bread.

Wire rack. A wire rack helps your baked goods cool faster, and it’s another must for your baking station.


Ultimate Home Baking Station 

While every recipe is different, there are some standard ingredients to keep on hand in your baking station, including:

  • Flour: Perhaps the most common ingredient in baked goods, keep cake flour and all-purpose flour on hand.
  • Sugar: White, brown, and powdered sugar are all crucial ingredients for baking.
  • Salt: Even if you need just a pinch, it’s wise to have plenty of salt on standby for your recipes.
  • Cocoa powder: Many recipes call for cocoa powder, so be sure to have at least a small amount on-hand.
  • Butter: Most baking recipes require unsalted butter, so it’s good to have plenty in the fridge whenever you need it.
  • Eggs: Keep a dozen fresh eggs in your refrigerator at all times if you’re planning to do lots of baking.
  • Nuts: From almonds to pecans, you should stock up on a variety of nuts for various recipes.
  • Oil: Vegetable, coconut, and canola oils are all common ingredients in baked goods, so be sure you have all three on-hand and stocked up.
  • Extras: From chocolate chips to dried cranberries, keep some extra goodies stored for different recipes so you’re prepared.


Ultimate Home Baking Station 

Once you’ve gathered everything together, it’s time to organize. It’s important to keep your baking station tidy and clean, and the right storage can keep this area mess-free. 

Here are a few helpful tips to inspire you:

  • Clear jars or canisters with a tight-sealing lid make it easy to find the ingredients you need. Label each jar using stickers or a small chalkboard label that you can write on.
  • If you have the room, consider installing open shelving over your baking station area, so it’s easy to grab what you need as you go.
  • Dedicate one section of your kitchen cabinets solely to organizing your baking ingredients. You can use a drawer underneath for your tools and the bottom cabinets for your mixers and other equipment.
  • Add organizers to your baking drawer so that you can separate items by type or size. It also keeps the drawer from getting cluttered, and you won’t lose your favorite tools in the fray.
  • A spice rack is a great way to store and organize ingredients that you only need a pinch of, like salt or powdered sugar. Use a tackle box for your food coloring and sprinkles.
  • To store your cookie sheets more easily, “file” them lengthwise and upright in a lower kitchen cabinet. Install small dividers so each cookie sheet is separated yet stored with the others in one central location.
  • If you’re short on storage space, use a kitchen or bar cart, and stock it with all of your tools and ingredients. This is also a terrific way to access everything you need in one place while freeing up the rest of your kitchen.

Create a business out of it

Ultimate Home Baking Station 

If baking is truly your passion, there’s no reason why you can’t make it a successful business. Now that your baking station is set up and you have a great space to create your delicious recipes, it’s time to think big. 

Before you dive into baking as a career, be sure to look into your state or provinces cottage food laws. 

Each location has different laws that apply to cooking and selling food out of a residence. Start by creating a comprehensive budget, and decide which items you plan to sell and to whom. 

Local schools and small businesses are both excellent places to start. You can advertise online through social media or design your website. 

Whatever you decide, becoming a professional baker can be an extremely fulfilling and rewarding career that allows you to do what you love.

Make it family-friendly 

Ultimate Home Baking Station 

Baking together as a family is a wonderful way to bond and spend time with those you love. If you want the entire family to cook with you, there are a few important safety precautions to take into consideration:

  • Set a few safety ground rules in advance, like washing hands before handling ingredients or cooking.
  • Never leave children in the kitchen unattended, especially if the stove is on or there are knives within reach.
  • Use a small step stool to help your child reach the countertops so they can bake with you without straining or being tempted to climb onto the counters.
  • There are many activities young children can help you with that are safe, easy, and fun. For example, stirring up ingredients in a large bowl is something safe that kids love to do.
  • Ensure all pot and pan handles are facing inward to prevent them from accidentally getting caught on clothing or knocked off the stovetop.
  • Store all knives and sharp tools safely out of the reach of children.

Whether you enjoy baking in your free time or your dream is to start your own baking business, a beautifully organized baking station is a great way to get started. 

Remember to decide on your baking station’s materials and placement first, then stock up on ingredients, tools, and equipment. 

With the right organization and the perfect spot, you can enjoy using your home baking station for years to come.

Note: This unpaid guest post comes to you courtesy of Andrea Lozoya from Porch.com

Marie Rayner
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Oven Roasted Smoked Sausage and Potatoes

Oven Roasted Smoked Sausage and Potatoes

Oven Roasted Smoked Sausage and Potatoes. This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here.  It has had literally millions of views.  

I first published it way back in 2012 on my Recipes From the Blue Binder Blog and then I moved it over here.  It has been copied (including the text and photography) onto other people's  pages over and over again through the years. 

They do say that copying is the most sincerest form of flattery. But I will confess I don't really feel flattered when they do that, I just feel robbed, but it is what it is, and there's not a lot I can do about it.
Oven Roasted Smoked Sausage and Potatoes 
I wish I could say that I am updating the recipe with new photos, but I can't. Its the same old photographs. I don't think it hurts to be reminded every now and then when you have a recipe that's this delicious.

With over 10 years worth of content on the blog, sometimes these golden oldies can get buried in the mix! I hope you will forgive me for repeating myself.

This is a FABULOUS recipe.  I love sheet pan suppers.  They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!

No fuss, no muss, very little to clean up afterwards!

Oven Roasted Smoked Sausage and Potatoes 
This fabulous sheet pan sausage and potatoes dinner has everything you need for a delicious dinner.  Smoky rounds of sausage, gilded brown on the edges.  Lightly caramelized onions  . . . 

Crisp golden brown cubes of potato.  All herby and crisp on the outsides, and meltingly tender on the insides. 

This is a tasty supper that is simple, delicious and economical. Plus you only need five basic ingredients to pull it off.  Smoked sausage, potatoes, onions, some oil and seasonings.  Oh, plus cheese if you are wanting to add an extra special touch.

Oven Roasted Smoked Sausage and Potatoes 
You can of course fancy it up by adding chopped peppers or other vegetables, but to be honest, it is pretty darned perfect just as is.  Why mess with perfection? 

It makes for a wonderful supper to throw into the oven on those nights when you just can't be asked to cook anything complicated.  Perfect for nights when you have been dashing about all day coping with one thing or another and I can tell you this . . . 

Ain't nobody ever turned up their noses at this one!  Seriously.  Unless they are vegetarian I suppose.  Its quite simply delicious.

Oven Roasted Smoked Sausage and Potatoes 

The smoked sausage is sliced into coins and then tossed together with cubed potato. I like to use a baking type of potato as they roast the best.  A russet in North America is best, whilst in the UK I would use a King Edward or a Maris Piper. 

You add some oil to this. I like to use a light olive oil. Never Extra Virgin Olive Oil.  Using EVOO for cooking is a tad pretentious I believe. Its wonderful for salads, but for cooking, its a waste of olive oil in my opinion.

I just use a light olive oil, which is still good for you, but a bit cheaper. You can also use a canola or sunflower seed oil. 

Oven Roasted Smoked Sausage and Potatoes 
I like to use a mix of herbs and seasonings in this. Salt and pepper of course.  I like fine sea salt.  I love the purity of its flavor and I usually grind my pepper fresh.  

Add to that some sweet paprika.  This gives a touch of flavor but I mostly use it for the color it adds to the dish. You could use smoked paprika if you want to add an extra touch of smokiness and some zip, but I am happy with just the sweet. 

In addition I add some dried thyme.  This adds a lovely herby touch. If you don't like thyme just use an herb that you do like.  Marjoram is nice as is rosemary. You don't want anything that will be too overpowering however, so be judicious in whatever you choose to use.

I also like summer savory. 

It all gets mixed together and spread out onto a baking sheet before roasting in a moderate to high oven. (200*C/400*F)  You do need to stir it every fifteen minutes or so.  This helps to keep anything from sticking to the pan and gives your potatoes and sausage a better chance of gilding golden brown all over.

Oven Roasted Smoked Sausage and Potatoes 

The final piéce de resistance is the smattering of cheddar cheese that you scatter over top at the end. I like to use a good cheddar.  If you use a good strong one, you don't need as much, but well . . . 

In all honesty I have never been really good at moderation, so add as much as you want, or as much as you think your family will enjoy.

And that is one promise I can make to you. Your family WILL enjoy this a lot!  I like to serve it with baked beans and crusty bread, maybe some pickled beets.  All in all a most delicious supper that is easy to make, easy to clean up after and well received.

Supper just doesn't get much better than that!


Oven Roasted Smoked Sausage and Potatoes

Oven Roasted Smoked Sausage and Potatoes

Yield: 4
Author: Marie Rayner
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
An easy and simple meal that is also economical . . . oh, and pretty delicious too!!


  • 1 package of smoked sausage
  • (Peel if necessary, and slice into rounds)
  • 1 large onion, peeled and chopped
  • 5 large potatoes, peeled and chopped into 1/2 inch cubes
  • olive oil
  • fine sea salt
  • freshly ground black pepper
  • sweet paprika
  • dried thyme
  • a handful of grated strong cheddar cheese


  1. Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
  2. Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
  3. Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
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Oven Roasted Smoked Sausage and Potatoes
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Marie Rayner
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