Sausage & Veggie Tray Bake
with Sweet Onion & Thyme Gravy
Sausages, bangers, snags - whatever you like to call them, these pork delights are heaven on a tray! We've teamed them with loads of baked veggies for goodness and a sweet onion and thyme gravy that lifts this dish to next-level tastiness. Gather the troops and get ready for a dinner that really sizzles!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 unit
potatoes
1 unit
zucchini
1 unit
red capsicum
1 packet
Peeled & Chopped Pumpkin
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
1 unit
rosemary panini
(Contains Gluten, Soy; May be present: Egg, Milk, Sesame, Tree Nuts, Lupin. )
2 clove
garlic
2 unit
eschalots
1 bunch
thyme
1 tub
caramelised onion chutney
½ cube
chicken stock
1 bag
parsley
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
plain flour
(Contains Gluten, Wheat;)
½ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the zucchini into 1cm half-moons. Slice the red capsicum into 1cm strips. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Arrange the potato, zucchini, capsicum, peeled & chopped pumpkin and classic pork sausages on two oven trays lined with baking paper. Drizzle with olive oil and add the salt and a pinch of pepper. Toss to coat, then arrange in a single layer and bake until the veggies are tender and the sausages are cooked through, 25-30 minutes.
While the tray bake is in the oven, cut or tear the rosemary panini into 2cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic in a medium bowl, drizzle generously with olive oil and season with salt and pepper. Thinly slice the eschalot. Pick the thyme leaves.
When the sausages and veggies have been baking for 20 minutes, remove the trays and turn the sausages. Toss the veggies with a spatula. Scatter over the garlic panini and bake until the veggies are tender and the sausages are cooked through, 5-10 minutes. TIP: Leave the panini on top of the veggies so it crisps up!
While the bake is finishing, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the eschalot and thyme and cook, stirring, until softened and fragrant, 2-3 minutes. Add the plain flour and stir to coat. Add the water, caramelised onion chutney and crumble in 1/2 a chicken stock cube. Simmer until thickened, 2-3 minutes. Roughly chop the parsley.
Add the baby spinach leaves to the oven trays and toss to combine. Divide the sausage and veggie tray bake between plates and spoon over the sweet onion and thyme gravy. Sprinkle with the parsley. TIP: For kids, see our serving suggestion in the main photo.