Italian Sausages, with Potatoes and Rosemary.

what you need
6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½ teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra Virgin Olive Oil
1 handful continental parsley

what to do
Preheat the oven to 200 C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad and crusty bread