Summer sausage traybake
5
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
When it’s not quite barbecue weather, but you fancy some sizzling sausages, this brightly coloured and oh-so-easy meal is sure to satisfy
Ingredients
Honey
1 tablespoon(s), level
Wholegrain Mustard
½ tablespoon(s), level
Reduced fat pork sausages, grilled
8 medium
New potatoes, raw
500 g, scrubbed and halved
Fennel
2 individual, trimmed and cut into thick wedges, fronds reserved
Red pepper
1 medium, deseeded and cut into strips
Green pepper
1 medium, deseeded and cut into strips
Garlic
2 clove(s)
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
270 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the honey and mustard in a large bowl then add the sausages, tossing until well coated. Add the potatoes, fennel, peppers and garlic, and season well.
2
Put the sausages and vegetables in a large roasting tin and mist with cooking spray. Roast for 45 minutes, then add the tomatoes. Roast for a further 10 minutes, until the tomatoes are just starting to burst.
3
Scatter over the reserved fennel fronds to serve.
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