Easy Herbed Pork Sausages & Veggie Traybake
with Mustard Mayo
Sausages, bangers, snags - whatever you like to call them, these herby pork delights are heaven on a tray! We've teamed them with loads of baked veggies for goodness and a creamy mustard mayo that lifts this dish to next-level tastiness. Get ready for an easy dinner that really sizzles!
Always refer to the product label for the most accurate ingredient and allergen information.
1
beetroot
1
carrot
1 packet
mustard mayo
(ContainsEggMay be present Tree Nuts, Milk, Sesame)1
peeled & chopped pumpkin
1
red onion
1 bag
spinach & rocket mix
1 sachet
Aussie spice blend
(May be present Gluten)1 packet
pork, garlic & herb sausages
(ContainsSulphitesMay be present Tree Nuts, Milk, Gluten, Soy)Not included in your delivery
olive oil
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Chop red onion and carrot into bite-sized chunks. Chop beetroot into thin wedges. • Place veggies and peeled & chopped pumpkin on a lined oven tray. • Add Aussie spice blend and a drizzle of olive oil. Season and toss to combine.
• Onto another lined tray, place the pork, garlic & herb sausages. • Roast the veggies and sausages, turning the sausages halfway, until the veggies are tender and the sausages are browned and cooked through, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• Add spinach & rocket mix and a drizzle of white wine vinegar to the roasted veggies. • Gently toss to combine. Season to taste.
• Divide the pork sausages and the veggie traybake between plates. • Serve with mustard mayo.