Smoky sausage traybake

Name: Smoky sausage traybake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 3 medium baking potatoes (about 700g), cut into chunks; 3 tbsp vegetable oil; 1 tsp black peppercorns; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp mustard seeds; 2 tsp smoked paprika; ¼ tsp cayenne pepper; 3 garlic cloves, crushed; 454g pack Cumberland sausages; 1 cauliflower (about 800g), trimmed and cut into florets; 75g spring onions, trimmed, 2 finely sliced; 180g pack curly kale; ½-1 red chilli, to taste, deseeded and finely chopped (optional); 1 lemon, cut into wedges (optional)

4 steps

Prep:15minCook:50min

Updated at: Sat, 17 Feb 2024 15:58:16 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories460.8 kcal (23%)

Total Fat25.1 g (36%)

Carbs36.3 g (14%)

Sugars4.5 g (5%)

Protein25.7 g (51%)

Sodium760 mg (38%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

700gbaking potatoes

medium, cut into chunks

3 Tbspvegetable oil

1 tspblack peppercorns

1 tspcumin seeds

1 tspcoriander seeds

1 tspmustard seeds

2 tspsmoked paprika

¼ tspcayenne pepper

3garlic cloves

crushed

454gcumberland sausages

800gcauliflower

trimmed and cut into florets

75gspring onions

trimmed, 2 finely sliced

180gcurly kale

0.5red chilli

to taste, deseeded and finely chopped, optional

1lemon

cut into wedges, optional

Instructions

Step 1

Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large roasting tin, drizzle over 1 tbsp oil and season. Toss to coat, then roast for 20-25 mins until softened and turning golden.

Step 2

Meanwhile, toast the peppercorns, cumin seeds, coriander seeds and mustard seeds in a small frying pan over a medium-high heat for 2 mins or until aromatic. Use a pestle and mortar or a spice grinder to grind until fine. Transfer to a small bowl and mix with the remaining spices, the garlic and 1½ tbsp oil.

Step 3

Add the sausages, cauliflower and spice mix to the tin. Season and carefully toss everything together to coat in the spices. Return to the oven for 10 mins. Add the whole spring onions to the tin and roast for a further 15 mins or until all the vegetables are tender and golden brown.

Step 4

Set the sausages aside, then add the kale and drizzle with the remaining ½ tbsp oil. Carefully toss everything together, then return the sausages to the tin and nestle them in among the veg. Return to the oven for a further 8-10 mins until the kale is tender and turning crispy. Garnish with the sliced spring onions, and chilli and lemon wedges, if you like, to serve.