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.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
