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Healthy Autumn Traybake


Healthy Sausages from Primal Cut
Fresh eggs, all natural sausages and autumn vegetables make up this classic dish

This autumn paleo-friendly breakfast bake uses our all-natural sausages for extra flavour and will satisfy even the hungriest member of the family! Packed full of golden autumnal veg and topped with fresh free-range eggs, we have made this dish extra flavoursome by including lots of seasoning with the oil for baking. A simple, nourishing and tasty Autumn tray bake for the whole family- nothing easier!


To make the autumn traybake you will need:

6 free range pork sausages (we used our Toulouse sausage - you can also buy this in a coil which would be fun to bake too)

Butternut Squash (peeled and cubed)

Sweet Potatoes (peeled and cubed)

1/2 red onion (peeled and cut into quarters)

Yellow Pepper (sliced)

Broccoli (chopped)

And anything else you wish to use up in the fridge!

Super nice additions include a handful of chopped pecan nuts and a handful of dried cranberries (no sugar added)

4 - 6 eggs (depending on how many are eating)!


Seasoning

1/4 cup of your choice of cooking oil ( coconut, olive oil or avocado oil)

2 Tbsp apple cider vinegar

1 tsp onion granules

1/2 tsp each of dried basil, garlic powder, paprika, sea salt and cracked black pepper


How to make this healthy Autumn traybake

Pre heat the oven to 180C

Cut the sausages into 1/2 inch pieces and place into large mixing bowl (ignore this step if using our Toulouse Coil)

Chop the veg and add into the mixing bowl

In a separate bowl mix together all the seasoning ingredients

Pour the seasoning onto the sausage and vegetable mix to coat generously

Line a baking sheet with tin foil and carefully transfer the mix onto the baking sheet.

Spread the mix out evenly

Bake in the oven for approximately 20 minutes until the vegetable are starting to brown.

Remove from the oven and stir in the pecans and cranberries if using.

If using the Toulouse coil, place this on top too, cook for a further 20 minutes

Remove the tray and create 4 or 6 wells in the mix.

Crack an egg into each well - being careful not to break the yolk

Cook for a final ten minutes max for the eggs to bake well.

Serve and enjoy!


So Hello Autumn! The weather is definitely changing and now that we have our puppy, Ted we are out walking every day. Having a dog changes lives in so many unexpected ways from having to find the energy to walk him at least three times a day (or he goes super hyper bonkers) to taking time to talk to people who also have dogs and to share the fun of watching them grow up and also being able to watch the seasonal changes on the walkways and paths we follow every day. WE hope you try out our Autumn tray bake - we'd love to see your pictures or hear from you if you do!





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ABOUT THE AUTHOR

kate oliver - Primal Cut co-founder

Hi! I'm Kate, Co-Founder of Primal Cut, mum, wife & Primal Baker! I live with my husband and partner Michael. Ideally located in the spa town of Ilkley, on the edge of the Yorkshire Dales its where we handcraft our range of healthy, nutrient dense, free from food.

From delicious Primal Alternative keto granolas to gluten free low carb bread, from vegan wraps to healthy sausages, nitrate-free bacon & charcuterie - it's all here. The fact that gluten-free is better for all, including keto and low carb means our food offers convenient, time-saving grain free alternatives that will help keep you on track during your journey back to health!

For the full range of healthy convenience foods check out our shop

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