Sausage and potato tray bake
Here’s an impressive winter warmer to try at home. This sausage tray bake uses pork chipolatas, cherry tomatoes and a homemade salsa verde to create an irresistible flavour combination.
Serves
6
Prep
15m
Cooking
1h 5m
Ingredients
- 500g baby white potatoes
- 560g Coles Australian Pork Chipolatas
- 2 red onions, cut into wedges
- 250g vine-ripened cherry tomatoes
- 60g pkt Coles Australian Baby Rocket
Spicy salsa verde
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup basil leaves
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup mint leaves
- 1/4 cup oregano leaves
- 1 long red chilli, seeded, finely chopped
- 1 garlic clove, finely chopped
- 2 tbs malt vinegar
- 1/3 cup (80ml) olive oil
Method
STEP 1
Preheat oven to 220˚C. Place the potatoes in a large baking tray and spray with olive oil spray. Season. Bake for 30 mins or until potatoes are just tender.
STEP 2
Use a clean tea towel to lightly crush the potatoes. Spray with olive oil spray. Arrange the sausages and onion around the potatoes on the tray. Bake, turning occasionally, for 20 mins. Arrange the tomatoes over the tray. Bake for 15 mins or until the sausages are golden brown and cooked through.
STEP 3
Meanwhile, to make the spicy salsa verde, toast the cumin and coriander in a small saucepan over medium heat for 1 min or until aromatic. Transfer to a food processor. Add the basil, parsley, mint, oregano, chilli and garlic and process until finely chopped. Add the vinegar and oil and process until well combined. Season.
STEP 4
Drizzle salsa verde evenly over the sausages and vegetables on the tray. Sprinkle with rocket to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
