Easy Pork Sausage Traybake
with Veggies & Mustard Mayo- Sulphites
- Gluten
- Wheat
- Eggs
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
We know you love a traybake, so here's a new one that will have you counting down to dinner. Bring the sweet roast root veggies together with sweet and peppery greens, top with the garlicky pork sausages and dig in!
Ingredients
1
onion
1
carrot
1
beetroot
1 bag
Peeled & Chopped Pumpkin
1 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 bag
mixed leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut onion and carrot into bite-sized chunks. Slice beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Toss to combine. • Roast until tender, 25-35 minutes.
Little cooks: Kids can help sprinkle over the spices and toss the veggies!
• On a second lined oven tray, place the pork, garlic & herb sausages. • Roast the sausages, turning halfway, until browned and cooked through, 20-25 minutes.
• To the tray of roast veggies, add mixed leaves and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Divide pork sausage and veggie traybake between plates. • Serve with mustard mayo.
Little cooks: Add the finishing touch by drizzling over the mayo!
