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Sausage and Veggie Tray Bake
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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 As
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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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, optional)
700 g 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)
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