Mary Berry Sausage Tray Bake Food

ROASTED SAUSAGE AND POTATO SUPPER

Roasted sausage and potato supper image

This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe - my family loves leek and sage.

Provided by Mary Berry

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
2 large onions, sliced lengthways into wedges
2 red peppers, deseeded and diced
2 garlic cloves, chopped
1 tbsp chopped fresh thyme leaves
500g/1lb 2oz baby new potatoes, halved
12 sausages, pricked with a fork
200ml/7fl oz white wine
salt and freshly ground black pepper

Steps:

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 aren't covered by any of the vegetables. Season well with salt and pepper. Roast for about 30-35 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.

SAUSAGE TRAY-BAKE

Sausage tray-bake image

An easy if lengthy supper.

Provided by jordangenevieve

Time 2h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 180C. Pack sausages, onions, potatoes and garlic cloves into a tray. Drizzle with the olive oil. Roast for 1 hour, turning the sausages halfway through.
Lower the oven temperature to 160C. Add the tomatoes and rosemary to the tray. Sprinkle with salt and pepper. Roast for another hour.
Serve immediately.

RIGATONI SAUSAGE BAKE

Rigatoni sausage bake image

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

Provided by Good Food team

Categories Pasta, Supper

Time 1h10m

Number Of Ingredients 14

Ingredients

400g good quality pork sausage
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni or penne
200g fresh spinach
140g mature cheddar, grated

Steps:

Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium

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