Pork Sausages & Cherry Tomato Traybake
with Gravy & Parsley- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
Ingredients
1 packet
Leek
1 tin
Tinned Cherry Tomatoes
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 sachet
Classic Roast Seasoning
1 packet
Parsley
2 packet
Potato
1
Carrot
1
Parsnip
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Thickly slice leek into rounds. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, place herbed pork sausages on a second lined oven tray and bake for 10 minutes. Turn sausages and continue baking until browned and cooked through, 10-15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain tinned cherry tomatoes. • In a medium bowl, combine cherry tomatoes, the brown sugar, balsamicvinegar and a drizzle of olive oil. • When the veggies have 15 minutes remaining, remove tray from oven and add cherry tomatoes. Roast until tender and cooked through, 10-12 minutes.
TIP: Reserve the passata from the cherry tomatoes to use in another meal!
Little cooks: Kids can help make the balsamic cherry tomatoes.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide roasted veggies and pork sausages between plates. • Tear over parsley and serve with gravy. Enjoy!
Little cooks: Add the finishing touch by tearing over the herbs.
