Cauldron

Veggie Sausage Traybake

This scrumptious vegetarian Sausage tray bake combines Cauldron Cumberland Sausages with golden roasted vegetables. Red onions, leeks, beetroot, apple, and kale are tossed in a mustard honey sauce, for a sweet-savoury bang(er) of flavour. The recipe is perfect for a warming lunch on a chilly autumn day.

Serves 3
50 mins
A little effort
Vegetarian
295 cals (per serving)
Cauldron Cumberland Sausages with chopped onions, apple and green kale on a blue plate with the blue Cauldron packaging.
Cauldron Perfectly Peppery Cumberland Sausages packaging

Made with our Vegetarian Cumberland Sausages

High in protein
Low in sat fat
Vegetarian
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Ingredients:

  • 6 Cauldron Cumberland Sausages

  • 2 small red onions, cut into eighths

  • 1 medium leek, thickly sliced into rounds

  • 2 small beetroots, cubed into 1cm chunks

  • 1 small apple, cubed into 1cm chunks

  • 75g kale, stalks removed

  • 1 tsp olive oil

  • 1 tbsp mustard

  • 1 tsp honey

Method:

  1. Preheat the oven to 180˚.

  2. In a large baking dish add the red onion, leek, beetroot and apple.

  3. Drizzle over the oil, mustard and honey then thoroughly mix.

  4. Bake for 20 mins before removing, giving a stir, and adding the Cauldron Cumberland Sausages on top.

  5. Bake for a further 20 mins until the sausages are golden brown all over.

  6. Stir the kale through the veggies to coat in the mustard and honey.

  7. Serve up and enjoy!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!