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Cosy Double Sausage Traybake and Cheesy Wedges
Cosy Double Sausage Traybake and Cheesy Wedges

Cosy Double Sausage Traybake and Cheesy Wedges

with Sticky Sage Glazed Apples and Roasted Carrots

Recipe Development Team
Recipe Development TeamPublished on September 20, 2024

In this traybake, we're roasting sausages, potato wedges, carrots and apples on trays in the oven. Just add the finishing touches by sprinkling cheese over the wedges and apple and sage jelly over the apples.

Tags:
Family Friendly
Allergens:
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Apple

1 bunch(es)

Sage

3 unit(s)

Carrot

8 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

37 grams

Apple and Sage Jelly

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)4611 kJ
Energy (kcal)1102 kcal
Fat61.2 g
of which saturates21.5 g
Carbohydrate98.8 g
of which sugars36.6 g
Dietary Fibre13 g
Protein41.6 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray

Cooking Instructions and Tips

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, core and cut the apple into 8 wedges (no need to peel).

Pick the sage leaves from their stalks and roughly chop (discard the stalks).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pop the carrots onto one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Sausage Time
3

Place the sausages onto the other side of the carrot tray. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

When turning the sausages halfway through, add the apple wedges to the carrot side of the tray. Drizzle a little oil over them, scatter over the sage and toss to coat.

Add the Cheese
4

When the potato wedges have 5 mins remaining, remove the tray from the oven, sprinkle over the hard Italian style cheese, then pop back into the oven for the remaining time. 

Glaze it Up
5

Once the carrots and apples are roasted, remove the tray from the oven and drizzle over the apple and sage jelly.

Toss together until nicely glazed.

Serve
6

Transfer the sausages to your plates.

Serve with the cheesy wedges and sticky apples and carrots alongside. 

Finish with a dollop of ketchup (see pantry for amount) alongside for dipping. 

Enjoy! 

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