Name: Sausage and potato tray bake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 1
Ingredients: 500g baby white potatoes; 560g Pork Chipolatas; 2 red onions, cut into wedges; 250g vine-ripened cherry tomatoes; 60g pkt Baby Rocket; 2.50 gm ground cumin; 1/2 tsp ground coriander; 250.00 ml basil leaves; 125.00 ml flat-leaf parsley leaves; 62.50 ml mint leaves; 62.50 ml oregano leaves; 1 long red chilli, seeded, finely chopped; 1 garlic clove, finely chopped; 40.00 ml malt vinegar; 80ml olive oil

Sausage and potato tray bake

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Prep Time:
15 minutes

Cook Time:
65 minutes

Total Time:
80 minutes

Enhance pork dish with roasted fennel wedges for a flavorful pairing.

Ingredients:

500g baby white potatoes
560g Pork Chipolatas
2 red onions, cut into wedges
250g vine-ripened cherry tomatoes
60g pkt Baby Rocket
2.50 gm ground cumin
1/2 tsp ground coriander
250.00 ml basil leaves
125.00 ml flat-leaf parsley leaves
62.50 ml mint leaves
62.50 ml oregano leaves
1 long red chilli, seeded, finely chopped
1 garlic clove, finely chopped
40.00 ml malt vinegar
80ml olive oil

Instructions:

Preheat oven to 220C. Toss potatoes in a large baking tray with a light coating of olive oil spray and season generously. Roast for 30 minutes or until potatoes are tender. Enjoy the fragrant results fresh from the oven!
Gently crush potatoes using a clean tea towel. Spritz with olive oil spray. Place sausages and onion on the tray with potatoes. Bake for 20 mins, turning occasionally. Top with tomatoes and bake for 15 more mins, or until sausages are golden brown and fully cooked.
To make the spicy salsa verde, toast the cumin and coriander in a small saucepan over medium heat for 1 minute until fragrant. Then, transfer them to a food processor. Add basil, parsley, mint, oregano, chili, and garlic, and pulse until finely chopped. Finally, add vinegar and oil, then blend until smooth. Season with salt and pepper to taste.
Evenly coat the sausages and vegetables on the tray with salsa verde. Serve topped with fresh rocket.

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