Sunday Night Tray Bake. Roasted Chipolata Sausages With Potatoes, Fennel and Cherry Tomatoes

Sausage and Potato Tray Bake

Sunday night tray bake. Family food.  After the sudden onset of chilly weather and a busy weekend of sport, sport and more sport it fits the bill perfectly. Warm and filling. Quick and easy to prepare. Another dish that looks after itself in the oven. Its a meal that I used to prepare often when my children were younger. Somehow it dropped off the radar but was reintroduced into my repertoire last night with much appreciation.

Roasted Chipolata Sausages With Potatoes, Fennel and Cherry Tomatoes

Serves 6 – 8

1 kg good quality pork chipolata sausages
6 medium potatoes peeled and cut into chunks
4 medium sweet potatoes, peeled and cut into chunks
2 onions, peeled and quartered
1 large fennel bulb, trimmed, core removed and cut into eighths
2 stalks fresh rosemary
1 garlic bulb, unpeeled, top sliced off
50ml  extra virgin olive oil
1/2 cup (125 ml) chicken stock
salt and freshly ground pepper
3 slices of  sourdough bread, torn
1 punnet cherry tomatoes
handful  of continental parsley chopped

PREHEAT oven to 200 C.
ARRANGE sausages, potato, sweet potato, onions, fennel, rosemary and  garlic in a large baking dish. Drizzle over the stock and all but 1 tablespoon of the olive oil. Toss well to combine. Season with  salt and pepper.
TEAR the sourdough bread  into bite size pieces and drizzle over the remaining tablespoon of olive oil. Toss to ensure bread is evenly coated. Set aside.
ROAST  the sausage and vegetables in the oven for 30 – 40 minutes, stirring occasionally.
SCATTER cherry tomatoes  and sourdough bread evenly over the tray and bake for a further 10 – 15 minutes  until tomatoes are tender and bread golden.
REMOVE the baking dish from oven. Squeeze roasted garlic from its skin and sprinkle over chopped parsley.
SERVE straight from the baking dish with a green salad.
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15 Responses to Sunday Night Tray Bake. Roasted Chipolata Sausages With Potatoes, Fennel and Cherry Tomatoes

  1. That looks so good. You are definitely going to be eating good 🙂 Keep up the great posts.

  2. Amazing! Wish I had some right now!

  3. Great dish! I love the idea of putting all the ingredients in one dish and baking it. Sounds simply delicious!

  4. BookabyeBaby says:

    I want this, now please! Looks amazing!

  5. Georgina says:

    This looks great. Pork and fennel go so well together – I’m sure this tasted absolutely fabulous.

  6. Cathy says:

    Haven’t got a kg of chipolatas but I am halving the recipe,didn’t know what I was going to do with them till I found this recipe and it looks so delicious…oh and I haven’t any cherry tomatoes so I am going with some grated parmesan on top after the bread goes in! Seems like a posh sausage meal to me! Thanks!

    • This is one of those recipes that easily adapts to the contents of your fridge. I make this often usually at the end of the week just before a shop to use up all the bits and pieces. It’s a little bit different every single time. Hope you enjoyed it Cathy. I love it when readers take a recipe and make it their own.

  7. Cathy says:

    And as above…I made it, great recipe, thank you! I

  8. Tracey B says:

    Yum – cooking this tonight. Putting in everything except fennel as the MOTH (man of the house) is not keen on it. Can’t believe I had all of these ingredients in the fridge/freezer/pantry/herb garden!

    • Hope you enjoy your dinner. Tray bakes are infinitely adaptable, probably why I love them so much. I make this often with whatever happens to be on hand, sometimes I even throw in some chicken wings with the chipolatas.

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