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. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil.
Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages arenâ€™t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30â€“35 minutes until golden-brown.
Remove 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 tender.
Serve hot with a dollop of mustard on the side.