Roasted Sausage & Veg Traybake

Ingredients

• 12 pork sausages, chipolatas, 375g
• 500g baby potatoes
• 2 red bell peppers
• 1 red onion
• 150g closed-cup mushrooms
• 150g plum tomatoes
• 3 garlic cloves
• 2 tbsp of oil
• a pinch of salt
• a pinch of black pepper
• a pinch of dried mixed herbs
• a few sprigs of fresh rosemary
• a few sprigs of fresh parsley

Chipolata sausages – small, thin, and short sausages made from coarsely ground pork, seasoned with pepper and herbs such as sage, thyme, and paprika.

Method

Preheat your oven to 180°C and prepare a large baking tray.

Wash all the vegetables thoroughly.

Cut medium-sized potatoes in half; leave very small ones whole.

Peel and cut the red onion into wedges.

Deseed and chop the red bell peppers into large chunks.

Halve or quarter the closed-cup mushrooms.

Peel and roughly chop the garlic cloves.

Leave the tomatoes whole.

Place all the prepared vegetables in a large bowl.

Drizzle with olive oil and season generously with salt, pepper, and mixed herbs.

Toss everything together until evenly coated, then spread it in a single layer on the baking tray.

Roast in the oven for 35 minutes, stirring halfway through to ensure even cooking.

After 35 minutes, remove the tray from the oven.

Nestle the sausages among the roasted vegetables.

Scatter fresh rosemary and parsley over the tray.

Return it to the oven and bake for a further 25–30 minutes, turning the sausages halfway through, until they are fully cooked and beautifully browned.

Cooking times may vary depending on the type and size of sausages. Mine took around 25–30 minutes at 180°C. If you are using thicker sausages or a different variety, consider adding them to the tray a bit earlier or adjusting the final bake time.

Enjoy.