Sausage & sweet potato traybake
Contains pork – recipe is for non-Muslims/non-pork eaters.
Serve up this sensational sausage and sweet potato traybake for an easy family meal. To make things even simpler, you can freeze it for busy weeknights
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Prep:15 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 431
-
fat 23g
-
saturates 7g
-
carbs 36g
-
sugars 0g
-
fibre 8g
-
protein 15g
-
salt 1.5g
Ingredients
- 2 red onions, peeled and quartered
- 2 corn cobs, cut into 4-6 pieces
- 1 mango, stoned and chopped
- 2 large sweet potatoes, cut into wedges
- 8-12 pork sausages
- 2 tsp ground cumin
- 2 tsp ground paprika
- 2 tsp fennel seeds
- 2 tsp dried oregano
- 2 tbsp barbecue sauce
- 2 tbsp vegetable, rapeseed or olive oil
- chopped coriander
- chopped chillies (for the grown-ups)
Method
Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.
