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Sausage and Veggie Tray Bake
This super simple all-in-one sausage tray bake is perfect on nights when you need the oven to do the hard work.
Makes 6
Prep Time 5 mins
Cook Time 35-40 mins
Easy
Ingredients
6 pork sausages (vegetarian, optional)
700g bag Wattie's frozen Crunchy Original Wedges
1 large red onion, cut into wedges
200 g button mushrooms, halved
1 Tbsp olive oil
8 tomatoes, quartered
1 tsp Gregg's Rubbed Rosemary
4 Tbsp basil pesto (optional)
NUTRITION INFORMATION: Average Quantity per Serving |
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Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat the oven to 200°C (fan assisted). Prick the sausages and place in a single layer in a low sided roasting dish. Cook for 10 minutes. Step 2
Turn the sausages over. Place the Wattie's frozen Chunky Original wedges around the sausages in a single layer with the red onion. Continue cooking for a further 20 minutes. Remove from the oven and turn oven onto a fan forced grill setting. Step 3
Toss the mushrooms in the olive oil. Scatter over the tomatoes and mushrooms and sprinkle over Gregg's rubbed Rosemary. Return to the oven and grill for a further 5 -10 minutes to brown the sausages and cook the tomatoes and mushrooms. Step 4
Serve with a dollop of pesto if wished. Tips
Ensure the dish is big enough to allow the wedges to be in a single layer - this will ensure that the wedges are crispy.
Switch It Up
Replace the pork sausages with chorizo or your favourite sausages.
Swap It Out
Make this vegetarian by using your favorite vegetarian sausages instead of pork.
What do I need?
Select All
1
6 pork sausages (vegetarian, optional)
2
700 g bag Wattie’s frozen Crunchy Original Wedges
3
1 large red onion, cut into wedges
4
200 g button mushrooms, halved
5
1 Tbsp olive oil
6
8 tomatoes, quartered
7
1 tsp Gregg's Rubbed Rosemary
8
4 Tbsp basil pesto (optional)
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