Lifestyle
Sticky spiced sausage and plum traybake recipe
Plums add a rich, sticky sweetness that caramelises beautifully in the oven, balancing the savoury pork sausages and roasted vegetables.
This pork sausage and plum version, compliments of Juicy Delicious, is the perfect example of easy, honest cooking that delivers big on flavour with very little fuss. Everything happens in one pan, so there’s minimal washing up and maximum flavour. The key is layering. Letting the potatoes and onions roast first so they become soft and caramelised before adding the sausages and plums. By the time it’s all done, the vinegar and brown sugar have cooked down into a glossy glaze that clings to everything.
Ingredients
- 3 red onions, cut into wedges
- 6 cloves garlic, sliced
- 3 baking potatoes, cut into wedges
- Olive oil
- ½ cup (125 ml) chicken stock
- Salt and milled pepper
- 2 sprigs rosemary
- 8 plums
- 8 pork sausages
- 2 Tbsp (30 ml) balsamic vinegar
- 2 tsp (10 ml) brown sugar
- ¼ cup (60 ml) chicken stock
- Chopped parsley
Method
- Preheat oven to 180 (with fan) or 200 (without fan).
- Place onions, potatoes and garlic in a baking tray and drizzle with a generous glug of olive oil.
- Pour over stock, season well and toss so all vegetables are coated
- Roast, give it a shake halfway through, for about 30 minutes, until vegetables are tender, and stock has all but evaporated.
- Add the plums, sausages and rosemary.
- Mix vinegar, sugar and stock together, pour over sausage mixture, season and toss to mix everything well.
- Roast for a further 30 minutes, turning the sausages halfway through cooking time.
- Increase heat for the last 10 minutes to brown the edges.
- Serve sprinkled with roughly chopped parsley.
