Sausage, Apple and Root Veg Traybake
with Mashed Potatoes and Red Wine Jus
This delicious Sausage, Apple and Root Veg Traybake has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Apple
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, halve and peel the red onion, then cut each half into 3 wedges. Trim the carrot, then halve lengthways (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Quarter and core the apple (no need to peel). Cut each quarter in half lengthways to make wedges.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Bring a large saucepan of water with 1/4 tsp salt to the boil for the potatoes.
Meanwhile, pop the onion, carrot and apple into a large ovenproof baking dish. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle
Meanwhile, when the water is boiling, add the potatoes to the pan and cook until you can easily slip a knife through, 15-20 mins.
Pour the water for the jus (see pantry for amount) into another small saucepan. Bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover to keep warm.
Just before everything's ready, reheat the red wine jus if needed.
Share the sausage, apple and root veg traybake out between your plates.
Serve the mash on the side and pour over the red wine jus to finish.
Enjoy!
