Sausage Tray Bake Food

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.

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

Categories Main course

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.

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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