Gluten-Free Sausage Tray Bake Recipe
Prepare to tantalise your taste buds with a delightful gluten-free sausage tray bake that promises to be the ultimate midweek supper solution!
Equipment
- Sharp Knife
- Chopping Board
- Table Spoon
- Measuring Jug
- Oven Proof Dish
Ingredients
- Gluten free sausages (I normally go for 3 sausages per person)
- 2 Small red onions quartered
- 1 Small white onion
- 1 Red pepper chopped and de-seeded
- 1 Yellow or orange pepper chopped and de-seeded
- Small baby new baby potatoes
- 1 Whole fennel bulb
- 1 tbsp Mixed grain mustard
- Garlic clove
- 250 ml Chicken stock (can be cider)
Instructions
- Preheat oven to gas 6 200℃.
- Roast sausages and baby potatoes in the oven-proof dish with a little oil for 15 mins.
- Chop the onions into quarters.
- Chop the peppers and de-seed them, then cut them into quarters. Do the same with the fennel.
- Mix the mustard with a crushed garlic clove and some oil.
- Mix 250 ml of chicken stock and cider if using.
- Add the vegetables, the mustard mix and the stock to the sausages and potatoes when the 15 minutes have passed.
- Bake for a further 35-40 minutes.
- Serve with fresh parsley.
Nutrition
Calories: 184kcalCarbohydrates: 36gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 335mgPotassium: 1121mgFiber: 9gSugar: 16gVitamin A: 2151IUVitamin C: 212mgCalcium: 115mgIron: 2mg
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