As the weather changes, so does our taste buds. We no longer crave those light green salads… instead, we tend to lean towards something a little more warm for our bellies. Deciding on what to cook one night, I recently come across this delicious recipe which is not only great for dinner at home but also the perfect option to take as a share plate to your next BBQ gathering. At first I thought it was quite a weird combination but once you try it for yourself… you’ll see they’re a match made in heaven. It’s quick, easy and delicious. What more do you want from a recipe?
Sausage & Apple Tray Bake
- 500g Coles Finest Angus Beef Sausages
- 2 x Red Onions, Cut Into Wedges
- 800g Butternut Pumpkin, Cut Into 4cm Pieces
- 400g Baby Potatoes Halved
- 2 Tablespoons Honey
- 1 Tablespoon Wholegrain Mustard
- 2 Tablespoon Rosemary Sprigs
- 2 Granny Smith Apples, Cut Into Wedges
- Baby Rocket Leaves, To Serve
Preheat oven to 200C. Heat a large frying pan over high heat. Add the sausages and cook, turning, for 5 mins or until golden brown. Transfer to a roasting pan. Add the onion, pumpkin and potato.
- Step 2
Combine the honey and mustard in a small bowl. Drizzle evenly over the sausage mixture. Sprinkle with rosemary. Season. Bake for 15 mins. Remove from oven and turn the vegetables and sausages. Arrange the apple over the top. Bake for a further 15-20 mins or until golden brown and cooked though. Sprinkle with rocket.
And then… Bon Appetite!