The perfect Autumnal Feast. Easy Merguez tray bake, a simple tasty supper during the week or bake to impress friends for an alternative Sunday lunch. This easy recipe is created from our spicy lamb & beef (lamb sausage casings too) Merguez sausages, seasonal apples and caramelised onions. Add a dash of balsamic vinegar and mop up the super spicy juices with some or our toasted, grain-free Pumpkin Bread, sit back and relax!
To Make Merguez Tray Bake:
1 thin merguez sausage coil (or links)
3 seasonal or Pink Lady apples, cut into 1 1/2-inch wedges
3 red onions, cut into 3/4-inch wedges
6 thyme sprigs
1/4 cup extra-virgin olive oil
8 medium garlic cloves, coarsely chopped
1 teaspoon lemon zest
1 1/2 teaspoon Himalayan salt
1 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
1. Preheat oven to 180C. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet
2. Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes.
3. Remove skewers, and cut sausage into large pieces.
4. Sprinkle with parsley, and serve.
You can order our Primal Cut Merguez sausages in coils, simply add a note at check out to your order - in the comments section!