It has been almost three weeks since I last posted because of technical issues, so this may be a loan beacon in a sea of darkness!
Summer sausage tray bake
I was recently appraised of the knowledge that Morrison's chipolata sausages were the best, according to Which magazine, for flavour, low fat and meat content. So I bought some and tried them a couple of different ways. The tray bake above was particularly suited to the current season and is dashed easy to prepare and produce. Also as sausage are a comfort food for many children the dish contains vegetables that will come out tasty and healthy.
6 chipolata sausages
1/2 a de-seeded red pepper, chopped
1 small onion, cut into wedges
new potatoes, halved
salt and black pepper
Pre-heat the oven to moderate to hot, I have a fan oven so around 180 degrees Celsius.
Prepare the vegetables and place them in an ovenproof baking tray. Pour over the oil and season. I use garlic salt for this type of meal to ensure coverage. Toss the vegetables in the oil and seasoning mixture to ensure full coverage. Prick the sausages and lay them on top of the vegetables.
Roast for 45 to 60 minutes or until the sausages are browned and the vegetables tender.
You may need to turn the sausages part way through the cooking but ensure they are not covered by the egetables.
A very tasty supper or lunch.
The vegetables you use in this can be varied although if you use soft vegetables such as courgettes (zucchini) may only take 15 to 20 minutes to roast.
Roasting wedges of onion in this way creates a sweetness that is highly surprising and I would recommend it when roasting joints of meat of all types.