This super simple all-in-one sausage tray bake is perfect on nights when you need the oven to do the hard work.
What do I need ?
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 ?
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.
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.
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.
Serve with a dollop of pesto if wished.
Kraft Kitchen 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.
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.