Sausage and pumpkin tray bake
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 6 |
| Cooking Time: | 75 minutes |
| Cook's Tips: | You can use butternut cubes instead of pumpkin, but you will need to slightly reduce the cooking time. When you’re drying out the potatoes, watch the pan like a hawk as the spuds will burn fast through the thin bottom of the pan. |
| Serving Suggestion: | A spritz of lemon juice added just before serving gives this dish a lovely lift. |
| Prep Time: | 10 minutes |
Ingredients
- 6 medium potatoes, peeled and finely shredded
- 500 ml water
- 2 Tbsp olive oil, to drizzle
- juice of one lemon
- 4 cloves garlic, peeled and finely grated
- 12 pork sausages, skin removed
- 500g large cherry tomatoes, halved
- 500g pumpkin, cubed
- 1 small bunch fresh thyme sprigs, leaves only
- salt
- Black pepper, freshly ground
- 250g halloumi or feta cheese, cubed
- fresh basil leaves, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 190 ºC.
- Boil the kettle.
- Cut the potatoes into thick chunks. Place them in a large, deep roasting tray and cover them to 3/4 of their depth with boiling water.
- Turn on a fierce heat under the pan, add 1 tsp of salt and cover loosely with a large sheet of tin foil. Set the timer for exactly 7 minutes.
- In the meantime, whisk together the olive oil, lemon juice and garlic, and set aside. Twist each sausage half-way along its length to make two smaller ones, and cut through the new link with a pair of scissors.
- After seven minutes, drain the water off the potatoes - don't worry if they're still a little wet - and put the pan back on the hob. Turn down the heat and cook for a minute or so, tossing the pan energetically, until all the water has evaporated and the potatoes are a little roughened at the edges.
- Take the pan off the heat and pour the olive oil mixture over the hot potatoes. Add the tomatoes, pumpkin and thyme sprigs. Season generously with salt and black pepper and toss everything together so each piece is coated with dressing.
- Tuck the sausages into the bed of vegetables and bake at 190 ºC for 45 minutes, or until the sausages are nicely browned and the potatoes and pumpkins beginning to turn golden. If the veggies begin to look a little dry during the cooking process, baste them with some of the cooking juices. Turn the sausages over, using a pair of tongs, and tilt the pan over a bowl to drain off all but a few tablespoons of the fat.
- Return the pan to the oven, turn down the heat to 170ºC and roast for another 20 to 25 minutes, or until the pumpkin is very tender. Scatter the halloumi or feta cubes over the vegetables, turn on the oven grill, and cook for a further 4 minutes, or until the cheese is soft and beginning to turn golden on the corners.
- Scatter the basil leaves over the tray and serve immediately.
You could enjoy this recipe too
Buy the ingredients
Add to Cart