Hearty Sausage Tray Bake

Name: Hearty Sausage Tray Bake with Roasted Vegetables and Caramelised Onion Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 4 British Honey Mustard Sausages; ½ Chicken Stock Powder; 40 Onion Marmalade; 1 Courgette; 2 Carrot; 1 Red Onion; 450 Potatoes; ½ Dried Thyme; 200 Water for the Sauce

with Roasted Vegetables and Caramelised Onion Gravy

Recipe Development TeamPublished on August 24, 2018

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Our sausage tray bake combines some of the best flavours Britain has to o er. Thyme, mustard and honey complement the rich onion gravy for a flavour combination that works every single time.

Allergens:

Sulphites

•Mustard

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.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

British Honey Mustard Sausages

(Contains: Sulphites, Mustard)

Chicken Stock Powder

Onion Marmalade

Courgette

(May contain traces of: Celery)

Carrot

Red Onion

450

Potatoes

Dried Thyme

Not included in your delivery

200

Water for the Sauce

Nutritional information

Energy (kcal)673 kcal

Energy (kJ)2816 kJ

Fat22 g

of which saturates8 g

Carbohydrate97 g

of which sugars35 g

Protein27 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Lightly oil a large baking tray (use 2 trays if you're cooking for 3 or 4 people). Chop the potato into 2 cm chunks (no need to peel). Trim the ends from the carrot (no need to peel) and chop into 1cm thick rounds. Halve, peel and chop the red onion into wedges (3 per half).

Pop all the veggies onto your tray(s) , season with salt and pepper, add a drizzle of oil and sprinkle on the dried thyme. Use your hands to rub the flavourings all over the veggies and arrange in one even layer.

Nestle the sausages among the veggies and bake until the veggies are so and golden and the sausages are cooked through, 25-30 mins. Turn everything halfway through cooking to make sure it all browns evenly. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.

Meanwhile, heat a frying pan over high heat (no oil). While it heats up, trim the courgette and cut into 1cm thick rounds. Pop into the pan in one layer and dry-fry for 3-4 mins on each side. tTIP: You want the courgettes to char so don't overcrowd the pan! Once ready, transfer to a plate; we will reheat them later. Allow the pan to cool before moving on to making the gravy.

Pour the water (see ingredients for amount) into the frying pan you used for the courgette and add the onion marmalade. Bring to the boil on medium heat then stir in and dissolve the stock powder. Simmer, stirring occasionally, until the gravy has thickened and reduced by a third, 8-10 mins.

Two mins before you're ready to serve, reheat the courgette by adding to the tray(s) in the oven. When everything is ready, share the roasted veggies between your plates and top with the sausages. Spoon the onion gravy all over. Tuck in