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Sausage, Apple and Onion Traybake

Sausage, Apple and Onion Traybake

with roast potatoes and buttery cranberry sauce
4.5(147)
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Calories
: 
857 kcal
Protein
: 
42.4g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Barley
  • Cereals containing gluten
Serving amount

1 unit(s)

Onion

1 unit(s)

Apple

2 unit(s)

Carrot

600 grams

Potatoes

5 grams

Sage

450 grams

Irish Pork Sausages

(Contains: Sulphites, Wheat)

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

Not included in your delivery

2 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3587 kJ
Energy (kcal)857 kcal
Fat33.7 g
of which saturates15.8 g
Carbohydrate97.8 g
of which sugars27.6 g
Dietary Fiber8.3 g
Protein42.4 g
Salt5 g
Potassium1125 mg
Calcium27.3 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Halve and peel the onion, then chop each half into quarters. Halve and core the apple. Chop each half into three wedges.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
  • Pick half the sage leaves (per 2P) and roughly chop (discard the stalks).
Roast the Potatoes
2
  • Pop the potatoes onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins.
  • Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Cook the Veg
3
  • Meanwhile, pop the onion, apple, carrot and sage onto another large lined baking tray and drizzle with oil.
  • Season with salt and pepper, toss to coat, then spread out in a single layer.
  • Place the sausages on top. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
  • Roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins.
Simmer the Sauce
4
  • When 5 mins of cooking time remain, place a small pot over medium heat.
  • Add the cranberry chutney, stock and 50ml water (per 2P).
  • Stir together and bring to the boil, then remove from the heat and add 2 tbsp butter (per 2P), stirring until melted.
  • Taste and season with salt and pepper if needed, then set aside.
Finishing Touches
5
  • When everything's cooked, add the roast potatoes to the tray with the sausages. 
  • Mix everything together.
  • Reheat the buttery sauce if necessary.
Dish Up
6
  • Share the roasted veg and sausages between plates.
  • Spoon over the buttery sauce to finish.
Meal right image

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