Seasonal Sausage Bake
This easy method of roasting sausages along with pear, potatoes and parsnips allows you to spend time away from the oven. You'll make a simple cannellini bean and leek base for all of that crispiness to lounge on before being devoured. Comfort food has never been so nourishing!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skin on) into bite-size pieces
Place on 1 (2) baking tray(s) with a drizzle of olive oil and salt and pepper
Add the sausages and oven-roast for 30-35 min
Meanwhile, quarter the pear(s) and remove the core
Quarter the parsnip(s) and remove the root end(s)
Add both to a smaller baking tray and drizzle with 1 tbsp (2 tbsp) vegetable oil and season with salt, pepper and half the dried dill
Reserve the remaining dill for step 6
Put the pear and parsnips into the oven for 20-25 min until the pears are caramelised and the parsnips are nice and crisp
Drain and rinse the beans
Leave the sausages, potatoes, pears and parsnips in the oven for 10-15 min before moving on to the next step
Boil a kettle
Dissolve the stock cube(s) in 150ml (300ml) boiled water
Wash and slice the leeks in half lengthways, removing any grit between the leaves and discarding the root ends and woody tops
Slice the leeks finely
Peel and finely chop (or grate) the garlic
Heat a large wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil and a knob of butter (optional) over a medium heat
Once hot, add the leeks and garlic and cook for 4-7 min or until soft but not browned
Add the drained beans, bay leaf(ves), stock and remaining dill
Reduce the heat to medium-low and cook for 5-7min or until everything is piping hot and tender
Tip: The stock and starch from the beans make a creamy yet thin sauce, so don't evaporate the stock completely
Taste and tweak for seasoning
Serve the potatoes, pear, parsnip and sausages over a bed of leeks and beans (don't forget to remove the bay leaf(ves))
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, gluten, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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