Sausage and Potato Traybake
- Simple
- 0:40 m
- 14 ingredients
This may be the perfect mid-week meal: speedy, simple, healthy and delicious! We love a traybake, because you can just pop your goodies in the oven, wait a little while, and you have a great meal! We don't know many people who don't love sausages or potatoes, so this traybake is a winner. We topped it with a fresh and zesty salsa verde which brings everything together perfectly.
Serves: 4
Ingredients
For the roasting ingredients
- 2 tbsp olive oil
- 500g baby potatoes
- 4 garlic cloves
- 6 plant-based sausages
- 400g cherry tomatoes
- 1 bunch of thyme
For the salsa verde
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp small capers
- 1 tsp Dijon mustard
- 1 small bunch of parsley
- 1 bunch of basil
- 1 bunch of chives
- 1 bunch of mint
To serve
- rocket
- crusty bread
Before you start
Preheat oven at 200°C | Roasting tin | Food processor
Step 1
Make the tray bake
- Bring a medium saucepan of salted water to the boil
- Cut any of the larger potatoes in half, put the potatoes in the pan and parboil for 5-7 minutes
- Add the olive oil to the roasting tin, put the tin in the oven and warm the oil as the potatoes simmer
- Drain the potatoes in to a colander and toss gently to dry
- Take the tin out of the oven and place on a heat proof mat
- Spoon the potatoes into the tin
- Toss the unpeeled garlic cloves in to the tin
- Season with salt and pepper and gently stir with a wooden spoon
- Put the tin in the oven for 10 minutes
Ingredients
- 2 tbsp olive oil
- 500g baby potatoes
- 4 garlic cloves
Step 2
Add the sausages
- Take the tin out of the oven and stir the potatoes around, lightly crushing a few if they’re soft
- Add the sausages, tomatoes and thyme to the pan
- Put the tin back in the oven for 20-25 minutes until the potatoes are golden, the tomatoes have split and the sausages are cooked through
Ingredients
- 6 plant-based sausages
- 400g cherry tomatoes
- 1 bunch of thyme
Step 3
Make the salsa verde
- Rip the parsley and basil leaves from the stems and put the leaves in the food processor
- Add half the chives to the food processor
- Pick the mint leaves and add them to the food processor
- Add 3 tbsp olive oil, vinegar and capers to the food processor and blitz to a textured sauce
- Take 2 of the garlic cloves off the tray and squeeze the roasted garlic cloves into the food processor
- Add the mustard, salt and pepper to the food processor and blitz
- Decant the mixture into a small bowl, add the remaining olive oil and stir to combine
Ingredients
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp small capers
- 1 tsp Dijon mustard
- 1 small bunch of parsley
- 1 bunch of basil
- 1 bunch of chives
- 1 bunch of mint
Step 4
Time to serve
- Serve the Sausage and Potato Tray Bake onto plates
- Drizzle with the salsa verde, garnish with the remaining chives, dress with a little rocket salad and serve immediately with crusty bread
Ingredients
- rocket
- crusty bread