Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Sausage & Potato Traybake

Sausage & Potato Traybake
Sausage & Potato Traybake

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.

Ingredients
Method

Ingredients

Roasting Ingredients

  • 2 tbsp olive oil
  • 500g baby potatoes
  • 4 large garlic cloves
  • 6 vegan sausages
  • 400g cherry tomatoes on the vine
  • Small bunch thyme

For the salsa verde

  • Small bunch basil
  • Small bunch parsley
  • Small bunch mint
  • Small bunch chives
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp small capers
  • 1 tsp Dijon mustard

To serve

  • Rocket
  • Crusty bread

Method

  1. 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

  2. 2.

    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

  3. 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

  4. 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