Honey Glazed Sausage Bake and Bravas Inspired Sauce

Name: Honey Glazed Sausage Bake and Bravas Inspired Sauce with Roasted Baby Plum Tomatoes, Red Onion and Peas
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 450 grams Potatoes; 1 unit(s) Red Onion; 1 sachet(s) Smoked Paprika; 4 unit(s) British Cumberland Sausages; 125 grams Baby Plum Tomatoes; 120 grams Peas; 1 carton(s) Tomato Passata; 10 grams Chicken Stock Paste; 2 tbsp Honey; 2 tbsp Mayonnaise

with Roasted Baby Plum Tomatoes, Red Onion and Peas

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A Spanish favourite, bravas sauce is lightly spiced with paprika and tomatoey. It only takes 10 minutes to prep the elements of this Honey Glazed Sausage Bake and Bravas Inspired Sauce - even making the sauce from scratch!

Tags:

Prepped in 10

•Family Friendly

Allergens:

Sulphites

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

1 sachet(s)

Smoked Paprika

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

120 grams

Peas

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

Not included in your delivery

2 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3359 kJ

Energy (kcal)803 kcal

Fat39.9 g

of which saturates10.7 g

Carbohydrate87.3 g

of which sugars29.2 g

Dietary Fibre13.1 g

Protein27.3 g

Salt3.34 g

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

Utensils

•Baking Tray

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potato chunks and onion wedges onto a large baking tray.

Drizzle with oil, sprinkle over half the smoked paprika, season with salt and pepper, then 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.

Meanwhile, pop the sausages onto another baking tray.

Bake on the middle shelf until golden brown and cooked through, 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 the sausages have 15 mins left of roasting time remaining, add tomatoes onto the baking tray. Drizzle with oil and season with salt and pepper. Return to the middle shelf until they’re softened and starting to burst, 12-15 mins.

5 mins before the sausages and tomatoes are ready, add the peas to the tray, drizzle with a little oil and season with salt and pepper.

Return to the oven for the remaining cook time, until the peas are warmed through.

Meanwhile, pop a small saucepan on medium-high heat.

Stir in the passata, chicken stock paste, remaining smoked paprika and half of the honey (see pantry for amount).

Bring to the boil, then reduce the heat. Cover with a lid and simmer until slightly thickened, 2-3 mins. Taste and season with salt and pepper if needed.