Sausage, Apple and Onion Traybake
with roast potatoes and buttery cranberry sauce
This crowd-pleasing simple sausage traybake is one to get the family around the dinner table for. This meal is easy to make, and easily customised to suit the kids too.
Tags:
Quick Prep
•Family Friendly
Allergens:
Sulphites
•Wheat
•Barley
The quantities provided above are averages only.
Total40 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
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, Wheat)
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
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
Cholesterol0 mg
Salt4.96 g
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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
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).
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.
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.
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.
5
- When everything's cooked, add the roast potatoes to the tray with the sausages.
- Mix everything together.
- Reheat the buttery sauce if necessary.
6
- Share the roasted veg and sausages between plates.
- Spoon over the buttery sauce to finish.
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