We love our sausage traybakes for their ease and simplicity and the fact they taste amazing for very little effort!
To make this sausage traybake you will need:
4 chicken thighs (skin on, bone in)
4 - 6 meaty sausages (we recommend our Primal Cut Yorkshire sausages)
500g of butternut squash, peeled and cut into wedges
2 red onions cut into wedges
2 tbsp oliver oil
50 ml red wine
1 tbsp maple syrup
1 tsp red wine vinegar
1/2 tsp chilli flakes
200g of chestnut mushrooms
Salt and freshly ground cracked black pepper
Fresh parsley
How to make sausage traybake:
Pre-heat the oven to 180
Arrange the chicken thighs with skin side up in the tray
Add the sausages, pumpkin and red onions
Season with salt and pepper
Drizzle over 1 tbsp of oil
Mix the red wine with 100ml of water and pour into roasting tin
Roast for 30 minutes, turning the sausages half way through to ensure they are completely browned
Mix the maple syrup and the red wine vinegar and drizzle it over the tray. Sprinkle with the chilli flakes
Add the chestnut mushrooms and drizzle with another tablespoon of oil
Roast for a further 25 - 30 minutes or until cooked through and well browned
Serve with any pan juices spooned over the top, delicious :)
Sprinkle with parsley and enjoy!
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