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Preheat the oven to 220C/200C Fan/Gas 7.
Place all the ingredients, except the wine, in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil.
Tip the contents into a large roasting tin, spreading the ingredients out into one even layer ensuring that the sausages aren’t covered by any of the vegetables.
Season the ingredients well with salt and pepper before roasting for about 30 to 35 minutes until golden brown.
Remove the dish from the oven, turn the sausages over and toss the vegetables in the cooking juices.
Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes are tender.
Serve hot with mustard on the side.