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Hearty Sausage Tray Bake

Hearty Sausage Tray Bake

with Roasted Vegetables and Caramelised Onion Gravy

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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:MustardSulphitesGlutenMilkCelery

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

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

2 unit(s)

Carrot

1 unit(s)

Red Onion

½ pot(s)

Dried Thyme

4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites, Gluten, Milk)

1 unit(s)

Courgette

1 pot(s)

Caramelised Red Onion Relish

(ContainsSulphites)

½ sachet

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

200 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate97 g
of which sugars35.0 g
Dietary Fiber0 g
Protein27 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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