Sausage and Veggie Tray Bake
How to Cook
- Preheat the oven to 200°C (fan assisted). Prick the sausages and place in a single layer in a low sided roasting dish. Cook for 10 minutes.
- Turn the sausages over. Place the Wattie’s frozen Chunky Original wedges around the sausages in a single layer with the red onion. Continue cooking for a further 20 minutes. Remove from the oven and turn oven onto a fan forced grill setting.
- Toss the mushrooms in the olive oil. Scatter over the tomatoes and mushrooms and sprinkle over Gregg’s Rubbed Rosemary. Return to the oven and grill for a further 5 -10 minutes to brown the sausages and cook the tomatoes and mushrooms.
- Serve with a dollop of pesto if wished
*Ensure the dish is big enough to allow the wedges to be in a single layer - this will ensure that the wedges are crispy.
*Replace the pork sausages with chorizo or your favourite sausages.
6 pork sausages
700g bag Wattie’s frozen Crunchy Original Wedges
1 large red onion, cut into wedges
200 g button mushrooms, halved
1 Tbsp olive oil
8 tomatoes, quartered
1 tsp Gregg’s Rubbed Rosemary
4 Tbsp basil pesto (optional)