Chicken Sausage & Roasted Vegetable Tray Bake
Roasting instead of frying browns the sausages on all sides while the vegetables take on the fat and catch at the edges. Use the biggest tray you have and spread everything into one layer: crowded vegetables steam instead of roasting. Any of our sausages work here if you would rather use pork.
Ingredients
- 500 g - Chicken Sausages , 1 pack, left whole
- 2 - Red Pepper , cut into big pieces
- 1 - Red Onion , cut into wedges
- 1 - Courgette , thick half-moons
- 2 tbsp - Vegetable Oil
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the oven to 200C.
- Cut the peppers into big pieces, the red onion into wedges and the courgette into thick half-moons. Tip them into a large roasting tray.
- Add the chicken sausages whole, pour over the oil and season with salt and pepper. Toss everything together and spread it out into one layer.
- Roast for 25 minutes, turning once halfway through, until the sausages are browned and cooked through and the vegetables are soft with charred edges.
- Serve straight from the tray, with bread or rice if you want to stretch it further.
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