Easy-to-make sausage tray bake
Once the tray comes out of the oven, the buttery mix is tossed through the hot sausages and vegetables, coating everything in a golden layer.
In a busy household, recipes like this are gold. Ten minutes of prep, forty in the oven, and you’ve got a full meal that feeds four and leaves almost no mess behind. It’s also wonderfully adaptable. You can use pork, chicken, or even plant-based sausages without changing the method. Swap the chickpeas for butter beans, or add in courgettes, carrots, or cherry tomatoes if you’ve got them. Recipe compliments of KerryGold.
Serves: 4 | Prep time: 10 mins | Cooking time: 40 mins
Ingredients
- 8 sausages (500g)
- 2 sweet corn cobs, sliced
- 2 red peppers, chunky slices
- 300g baby potatoes, halved
- 2 small red onions, quartered
- 400g chickpeas tinned, drained
- 1 tsp paprika
- salt and pepper to taste
- 1 tbsp of olive oil
For the butter:
- 30g Kerrygold Salted Butter
- 1 tsp wholegrain mustard
- 1 tsp honey
Method
1. Preheat the oven to 190 °C.
2. Arrange all of the veg on to a suitable roasting tin and lay in the sausages. Sprinkle over the paprika, season with salt and pepper and drizzle over the olive oil.
3. Roast for 35-40 Minutes until the sausages are golden and the vegetables are tender.
4. Mix together the butter with honey and wholegrain mustard. Add to the hot tray bake and toss through to coat well.
