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Sausage, sage and root veg traybake recipe

Sausage, sage and root veg traybake recipe

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Packed with meaty Cumberland sausages and filled with seasonal veg goodness, this traybake feeds a family of 4 and requires minimal washing up. Homemade roasted garlic yogurt dip adds a creamy touch. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 653 calories / serving

Ingredients

  • 500g pack parsnips, scrubbed and cut into 2.5cm chunks
  • 1 butternut squash (about 820g), scrubbed and cut into 2.5cm chunks
  • 2 baking potatoes, scrubbed and cut into 2.5cm chunks
  • 2 large carrots, scrubbed and cut into 2.5cm chunks
  • 3 tbsp olive oil
  • 6g fresh sage leaves, chopped
  • ½ garlic bulb
  • 1 large red onion, separated into petals
  • 1 lemon, juiced
  • 8-pack Cumberland pork sausages
  • 2½ tbsp clear honey
  • 3½ tbsp wholegrain mustard
  • 100g 0% fat Greek yogurt
  • 5g fresh parsley leaves, chopped
  • 20g blanched hazelnuts, toasted and roughly chopped (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2725kj
    653kcal     33%

  • Fat

    35g 50%

  • Saturates

    10g 48%

  • Sugars

    26g 29%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 57.3g Protein 20.4g Fibre 9.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the chopped veg with 2½ tbsp oil and the sage in a roasting tin; season. Tuck in the halved garlic bulb and roast for 20 mins.
  2. Turn the veg, then add the onion and half the lemon juice. Arrange the sausages on top, drizzle with the remaining oil and roast for 25 mins.
  3. Turn the veg again, making sure the sausages are on top. Mix together the honey and mustard, pour over everything in the tin and roast for a further 15 mins.
  4. Reserve 520g root vegetables for the next day. Squeeze the soft garlic from the skins and mix through the yogurt along with 1 tbsp lemon juice; season. Scatter the sausages and veg with the parsley and hazelnuts, if using, and serve with the garlic yogurt. Use leftovers in this Autumn panzanella salad.

Cook once, eat twice tip: Use leftovers from this recipe for our Autumn panzanella salad.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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