Sometimes after a long day you just want a simple but hearty dinner. This tray bake is just that, it is easy to make but full of flavour. Pork and fennel are so good together and they are complimented from the bit of heat you get from the pepper. The stock and juices from the ingredients in the pan make such a good sauce. It is perfect for these dark cold nights that are now upon us. To really maximise flavour a sausage with a strong flavour works well I used chorizo but a herby sausage would work well too. Recipe from sainsbury’s magazine.
Ingredients (serves 2)
- 2 tbsp olive oil
- 6 of your favourite sausages
- 6 new potatoes, scrubbed and halved
- 1 large fennel bulb, cut into chunks
- 1 red pepper, deseeded and cut into chunks
- 2 garlic cloves, crushed
- ½ tbsp wholegrain mustard
- 250ml chicken stock
- Part boil the potatoes in some boiling water for 10 minutes.
- Pour 1 1/2 tbsp of the oil into a large baking tray, put on the middle shelf of the oven and preheat the oven to 200°C fan.
- Add the sausages and potatoes to the hot tray, toss gently to coat in the oil and roast for 10 minutes. Meanwhile, put the fennel, peppers, crushed garlic and mustard in a bowl with the rest of the oil, season with salt and pepper, and toss gently to coat everything in the oil and mustard.
- After the 10 minutes, add the vegetables to the roasting tin and spread out in a single layer, then pour in the stock. Return to the oven and cook for another 30-35 minutes, turning the sausages halfway, until everything is cooked through and golden. Serve and Enjoy.