Hairy Biker’s sausage traybake recipe is perfect with winter greens – recipe

Si King and Dave Myers, best known as the Hairy Bikers, have a wide repertoire of recipes that focus on comfort, flavour and ease.

And this sausage traybake ticks all the boxes with a simple list of ingredients that deliver great flavour.

Sharing the recipe on their website, the description reads: “Serve the Hairy Bikers’ easy sausage traybake with a big pile of wintery greens, such as Savoy cabbage.

“Optional chilli flakes will counter the maple sweetness.”

Not only is it easy to make in one tray but also takes less than one hour to cook.

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Ingredients

  • Four whole chicken thighs
  • Four to six meaty pork sausages
  • 500g pumpkin or squash
  • Two red onions
  • A few sprigs of fresh thyme, or one teaspoon of dried
  • Two tablespoons of olive oil
  • 50ml red wine
  • One tablespoon of maple syrup
  • One teaspoon of red wine vinegar
  • Half a teaspoon of chilli flakes (optional)
  • 200g chestnut mushrooms, halved
  • Salt and ground black pepper
  • Fresh parsley to serve

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Method

The dish is best when cooked in a preheated oven set to 220C/200C Fan/Gas mark seven.

Start by chopping the squash and onion into even-sized wedges, then arrange them in a roasting tin with the chicken thighs (skin-side up), and the sausages.

Season with salt and pepper then sprinkle over the thyme and drizzle over one tablespoon of the oil.

Mix the red wine with 100ml of water and pour this into the tin, then roast for 30 minutes.

The dish is best when cooked in a preheated oven set to 220C/200C Fan/Gas mark seven.

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Turn the sausages halfway through cooking to encourage browning then, combine the red wine vinegar and maple syrup in a bowl.

Stir the glaze over the contents of the roasting tin followed by the chilli flakes if using, then add the mushroom halves and another spoonful of oil.

Roast for a further 25–30 minutes, or until cooked through and well browned.

The Hairy Bikers suggested serving the bake with any pan juices spooned over, and a sprinkling of fresh, chopped parsley.

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