Sizzling Sausage, Squash and Pepper Traybake

By Angela Patel.

I really love savoury tray bakes as they are so easy to assemble and cook and there’s the added bonus of hardly any washing up.

This one is perfect for family and friends to tuck into on a chilly evening - chunky pork sausages with squash, red onions and peppers smothered in a sticky maple syrup and mustard glaze. It’s delicious served from the tray just topped with a dollop of tangy soured cream flavoured with sweet chilli sauce.

Kitchen tools needed:

Cole & Mason Epping Oil & Vinegar Mister Spray Bottle

Cole & Mason London Salt and Pepper Mills

 Prep: 20 mins

Cook: 55 mins

Difficulty Easy

Serves: 4

 

Ingredients

• 2 medium red onions, peeled and cut into wedges
• 1 red pepper, deseeded and thickly sliced
• 1 yellow pepper, deseeded and thickly sliced
• 1 small butternut squash (about 700g weight), peeled, seeds removed and flesh cut into small chunks
• 3 plump garlic cloves (skins left on), halved
• olive oil, to spray (approx. 1 tbsp)
• salt and freshly ground black pepper
• 8 good quality pork sausages (see Tips)
• few sprigs of fresh rosemary, plus extra to garnish
• 21/2 tbsp wholegrain mustard
• 2 tbsp maple syrup
• 150ml carton soured cream mixed with 1 tbsp sweet chilli sauce, to serve

Method

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Spread the prepared onions, peppers, butternut squash and garlic in a large rimmed baking tray. Using the Cole & Mason Epping Mister Spray Bottle filled with olive oil, liberally spray the vegetables with oil and turn to coat (or drizzle with about 2 tsp of oil).
2. Arrange the sausages on top and add the rosemary sprigs. Spray or drizzle with a little more oil and season well with salt and freshly ground black pepper. Roast in the preheated oven for 20 minutes, giving everything a good stir after 10 minutes.
3. Mix together the mustard and maple syrup in a small bowl. Remove the tray from the oven and drizzle over the mustard mixture. Roast for 20 minutes. Give everything another good stir then increase the oven temperature to 220°C/200°C fan/Gas Mark 7 and roast for a further 10-15 minutes until the vegetables are tender and the sausages are browned and sticky. Serve from the tray garnished with rosemary sprigs with the soured cream flavoured with sweet chilli sauce.

TIPS

• I usually opt for good quality chunky Cumberland pork sausages for this tasty supper, but chicken or veggie sausages will work well too. If they are thin or chipolata-style sausages, then only add to the baking tray after the first 20 minutes of cooking time.
• You can use any variety of squash just be sure to cut the flesh into smallish even-sized chunks. Alternatively use 500g halved new potatoes or small chunks of peeled sweet potato.
• For a spicier glaze add ½ tsp crushed red chilli flakes to the mustard and maple syrup mixture.