91热爆

Pork sausage and autumnal veg traybake

Serves approx 3 people

Recipe :-

- 2 tbsp of rapeseed oil
- 1 pack of 8 pork sausages
- Half a large butternut squash chopped into inch cubes
- 1 large red onion chopped into rough large chunks ( inch sized )
- 1 large leek halved lengthways and then chopped into 1,1/2 inch
- 2 knobs of lightly salted butter
- 1 - 2 red potatoes large with skin left on and sliced into I/2 cm thick
- 3 fresh cloves of garlic crushed and chopped roughly
- 3 sprigs of fresh rosemary
- 3 sprigs of sage chopped finely
- A few sprigs of fresh thyme
- A few turns of cracked black pepper
- 1/2 a gel pot of chicken stock
- 200ml of apple cider ( I used a local one )
- A good handful of vac packed cooked and peeled chestnuts chopped into thick slices
- A tbsp of Dijon mustard
- 2 tbsp of cranberry sauce

Method :-

- Preheat oven to 200c
- In a frying pan heat up your rapeseed oil on a medium heat and fry off sausages until they start to colour.
- Meanwhile bring a saucepan of water up to the boil and place in the butternut squash and cook for about 4 minutes when a knife goes through them and the squash drops off, it鈥檚 ready. Drain into a colander.
- Take out your sausages onto a plate and spread on the mustard onto the sausages.
- Into the same frying pan add in the onion, leek and stir. Place in the potato slices, keep stiring but not breaking the potatoes.
- Add in the butternut squash, chestnuts, garlic, herbs, and chicken stock and soon it will start to be quite sticky.
- Stir in your cider coating all the ingredients and allowing all the stickiness from the bottom of the pan to go round all the veg.
- In your chosen casserole / pie dish pop in all the ingredients. Add your sausage on top and in between them pop small tsps of the cranberry sauce and a little more Dijon mustard on top of the sausages if required.
- Place into the oven for 15 minutes and you are ready to serve.

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