Beef Sausages & Roasted Veggies
with Hannah's Tomato Relish
There's no better condiment to serve with beef sausages than Hannah's tomato relish. We can attest to that, because the vote was unanimous when we put the two together. (It's really not surprising, because Hannah is the one who miraculously, and with impossibly good grace, keeps all the plates spinning in our culinary department!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4 unit
potatoes
1 unit
capsicum
1 unit
zucchini
1 unit
carrot
1 sachet
garlic & herb seasoning
1 packet
Classic Beef Sausages
(Contains: Sulphites, Gluten, Soy;)
½ unit
brown onion
2 clove
garlic
1 bunch
parsley
2 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 tin
diced tomatoes
1 bag
baby spinach leaves
Not included in your delivery
olive oil
3 tsp
brown sugar
1 tbs
balsamic vinegar
¼ tsp
salt
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Thinly slice the capsicum. Chop the zucchini into 2cm chunks. Thinly slice the carrot (unpeeled) into rounds. Spread the veggies over two oven trays lined with baking paper and sprinkle with the garlic & herb seasoning. Drizzle the veggies with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic beef sausages and cook, turning often, until browned all over, 5-6 minutes. Remove one oven tray, push the veggies to the side slightly and add the sausages. Bake until cooked through, 12-15 minutes.
Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Roughly chop the parsley. Wipe out the frying pan and return to a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a plate and set aside.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes, brown sugar, balsamic vinegar and salt. Stir to combine and bring to a simmer. Cook, stirring occasionally, until thickened, 7-8 minutes. Stir through the butter until melted.
Place the roasted veggies in a bowl with the baby spinach leaves. Toss to combine and season to taste with pepper.
Divide the roast veggies and beef sausages between plates. Spoon over Hannah's tomato relish and garnish with the flaked almonds. Sprinkle the adults' portions with the parsley.
