Sausage and apple traybake
Serves: 4
Total time: 
Recipe by Lucy Jessop
Sausage and apple traybake
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
537Kcal
Fat
30gr
Saturates
10gr
Carbs
43gr
Sugars
13gr
Fibre
6gr
Protein
24gr
Salt
3.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 8 pork sausages
- ½ tbsp olive oil
- 1 x 750g bag new potatoes
- 1 garlic bulb, separated into cloves and bruised
- 4 sprigs of rosemary
- ½ x 206g pack cubetti di pancetta
- 2 red-skinned apples, cored and cut into wedges
- 1 x 100g bag young-leaf spinach
Step by step
- Preheat a large roasting tin in the oven to 220°C, fan 200°C, gas 7. Add the sausages to the tin; drizzle with the oil. Roast for 10 minutes, turning halfway.
- Cut the potatoes into quarters. Transfer to a bowl with the garlic cloves, the chopped leaves from 2 sprigs of the rosemary, the pancetta and apples; toss together.
- After the 10 minutes, add the potato mixture to the sausages, in a single layer. Season with a little salt and lots of black pepper and add the remaining rosemary sprigs. Return to the oven for 20-30 minutes, turning the sausages halfway, until everything is cooked through and golden.
- Remove from the oven, mix in the spinach and set aside for a couple of minutes to wilt.
