Cook Time: 25-30 mins - Serves: 2
This recipe can be adapted to whatever you have in your fridge, and to the time of year. Throw in your leftover carrots, beetroot & butternut squash this Autumn, or your asparagus, kale & leeks come Spring. Traybake's are an all year-rounder!
Ingredients:
- HECK 97% Pork Sausages
- 250g Baby Potatoes
- 1 x Large Red Onion
- Fresh Parsley
- 50g Melted Salted Butter
- Olive Oil
- Salt & Pepper to season
Method:
- Pre-heat your oven to 180 fan
- In a large baking dish or tray, add in the HECK Sausages, quartered pieces of red onion and drizzle with olive oil
- Slice the baby potatoes halfway through the potato so you get little ridges, just a few centre meters apart. Melt the butter and then chop in some fresh parsley. Brush over the potatoes, making sure the butter goes in between the ridges.
- Place in the oven, cook for around 20-25 minutes, until sausages are cooked, and potatoes have softened.
