Sausage One Tray Bake
Cherie Metcalfe
6
5 minutes
40 minutes
Western
One Pan
Simple, bold, and bloody delicious! This sausage tray bake proves that sometimes less is more. Juicy sausages roasted with seasonal veg, all tied together with a generous drizzle of Pepper & Me’s Colonel Mustard and a solid shake of Out the Gate seasoning. Non-negotiable flavour. Minimal effort. Maximum satisfaction.
Ingredients
6 quality sausage's
3 cups chunky diced pumpkin or potato
2 cups cauliflower florets chunky cut
2 courgettes
3 tablespoon oil
2 tablespoon Out The Gate
1 tablespoon Man Grind Flakes
Colonel Mustard
Directions
Preheat your oven to 180°C Fan Bake, and line a large oven tray with baking paper for easy cleanup.
Add the diced vegetables to a large mixing bowl.
Drizzle over the oil and sprinkle in your seasonings. Toss everything well to ensure the veg is evenly coated.
Tip the vegetables onto your prepared tray, spreading them out into a single layer. Nestle the sausages in and around the veg. Make sure they’re not too crowded so they crisp up nicely.
Bake for 40 minutes, giving everything a good toss and turn halfway through to ensure even browning.
Once golden and sizzling, remove from the oven and let it rest for 5 minutes. Then go in with generous dollops of Colonel Mustard Mayo—right over the tray bake. Let that creamy, tangy goodness melt in.
Serve hot with a side of steamed greens, rice, or even a chunk of crusty bread. Don’t forget an extra drizzle of Colonel Mustard if you’re feeling fancy.
