Mary Berry Sausage And Potato Tray Bake Food

ROAST SAUSAGE & SQUASH WITH MUSTARD & SAGE

Roast sausage & squash with mustard & sage image

Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan

Provided by Angela Boggiano

Time 1h15m

Number Of Ingredients 9

Ingredients

8 pork & apple sausages
1 large red onion , cut into wedges
300g butternut squash , cut into wedges
½ small pack sage leaves
1 tbsp olive oil
2 tsp plain flour
200ml chicken stock
2 tbsp wholegrain mustard
500g leftover mashed potato and cauliflower (see 'goes well with', right)

Steps:

Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates.
Drain away any excess oil from the tin, then place the tin over a medium heat on the hob. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened. Serve with a spoonful of yesterday's leftover mash and the pan juices.

Nutrition Facts : Calories 571 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3.1 milligram of sodium

POTATO, PESTO & SAUSAGE TRAYBAKE

Potato, pesto & sausage traybake image

Use sausages as the base for this easy summer traybake. It's packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 13

Ingredients

1 red onion , cut into wedges
4 new potatoes , thinly sliced
6 canned or jarred artichokes , halved
100g cherry tomatoes
4 spring onions , halved lengthways
2 pork sausages , cut into chunks
1 tsp fennel seeds
1 small lemon , cut into wedges
½ tbsp olive oil
400g can flageolet or butter beans , drained and rinsed
150ml low-salt vegetable stock
2 tbsp fresh pesto
crusty bread , to serve (optional)

Steps:

Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won't need a lot of salt, as the sausages can be quite salty).
Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.

Nutrition Facts : Calories 470 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

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