Roasted Easy Peri Peri Sausages and Root Veg
with Hot Sauce, Balsamic Rocket and Crispy Onions
- Sulphites
- Cereals containing gluten
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sausages and root veg in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
160 grams
Root Veg Mix
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
30 grams
Hot Sauce
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Add the root veg mix and the peri peri seasoning. Drizzle with oil, 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, 30-40 mins. Turn halfway through.
When the veg has 25 mins remaining, 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. The sausages are cooked when no longer pink in the middle.
Once the sausages are cooked, drizzle over the honey (see pantry for amount).
When everything's ready, add the rocket to a medium bowl.
Drizzle over the balsamic glaze and season with a little salt and pepper. Toss to dress the rocket leaves. TIP: Don't dress the leaves too early or they'll go soggy.
Share your sausages and peri peri veg between plates. Drizzle the hot sauce and mayonnaise (see pantry for amount) over the veg.
Add the balsamic rocket leaves to the side.
Sprinkle over the crispy onions to finish.
