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Sausage and Veggie Tray Bake
Sausage and Veggie Tray Bake

Sausage and Veggie Tray Bake

1 Review(s)
Cook Minutes 45 Min
Prep : 5 mins Cook: 35-40 mins DIFF : Easy As
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This super simple all-in-one sausage tray bake is perfect on nights when you need the oven to do the hard work.

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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 pork sausages (vegetarian, optiol)
700 g bag Wattie’s frozen Crunchy Origil 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 (optiol)
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How do I make it ?
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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 Origil 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.
Kraft Kitchen Tips!
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Ensure the dish is big enough to allow the wedges to be in a single layer – this will ensure that the wedges are crispy.
Swap It Out
  • Make this vegetarian by using your favorite vegetarian sausages instead of pork.
  • Switch It Up
  • Replace the pork sausages with chorizo or your favourite sausages.
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