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How to Cook

Summer Vegetable & Sausage Traybake

This Summer Vegetable & Sausage Traybake brings together flavourful sausages, seasonal vegetables and a few simple ingredients, all roasted in one tray until golden and tender. As the sausages cook, their rich flavour complements the sweetness of the vegetables, creating a satisfying meal with minimal preparation and less washing up. It’s a straightforward way to make the most of seasonal produce and enjoy a hearty, well-balanced supper any day of the week.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

Method

  1. 1 Pre-heat the oven to 190°C.
  2. 2 Par boil the new potatoes for 10 minutes and drain thoroughly.
  3. 3 Meanwhile trim the woody ends off the asparagus and dice the pepper and the onion.
  4. 4 Place the sausages on a large oven proof tray.
  5. 5 Scatter the trimmed asparagus, diced peppers, diced onions and whole cherry tomatoes onto the tray amongst the sausages.
  6. 6 Drizzle everything with olive oil, salt and dried basil.
  7. 7 Cook in the oven for 20 minutes.
  8. 8 With 3 minutes of cooking time remaining add the spinach and mangetout.
  9. 9 Serve on toasted sourdough bread.

Ingredients

  • 1 pack of Blacker Hall Thin Pork Sausages
  • 1 Blacker Hall Summer Veg Box (containing a bag of spinach, Yorkshire asparagus, 1x pepper, 1x red onion, cherry tomatoes, 1x bag of new potatoes, 1x pack of sugar snap peas)
  • Olive oil
  • Dried basil
  • Salt

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