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Autumnal sausage and vegetable traybake with squash, leeks, kale and crispy sage leaves in a roasting tray.
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Autumnal Sausage and Vegetable Traybake

Autumnal sausage and vegetable traybake. All the tastes of the season, finished with maple, mustard, and sage
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: British
Keyword: Autumnal, sausage, Traybake, Vegetable
Servings: 4
Calories: 791kcal

Equipment

  • Large high-sided baking tray or casserole

Ingredients

  • 500 g good-quality pork sausages
  • 500 g butternut squash cut into chunks
  • 400 g mushrooms quartered - you could use chestnut or white mushrooms, or a mix
  • 2 red onions cut into wedges through the root
  • 1 large leek cut into 3cm/1" slices
  • 1 tbsp fresh sage finely chopped
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 400 ml chicken stock
  • 200 g kale/cavolo nero
  • 400 g tin of lentils or beans Borlotti beans work well
  • 12 whole sage leaves
US Customary - Metric

Instructions

  • Preheat the oven to 200 °C.
  • Make mini sausages by pressing the skin of the sausages and twisting and cut the sausages with scissors. You’ve turned 6 sausages into 12 smaller ones - more to go around!
  • Peel, deseed, and dice the butternut squash into 2cm cubes and quarter the mushrooms.
  • Slice the red onions into wedges, trying to keep a section of the core so they stay in shape, and slice the leek into roughly 3cm/1" rounds.
  • Tip all the vegetables into a high-sided baking tray or large casserole dish, then toss with 2 tablespoons of olive oil and 1 tablespoon of chopped fresh sage. Put the tray in the top half of the preheated oven for 30 minutes.
  • Add the stock to a mixing jug and whisk in the two tablespoons of both maple syrup and wholegrain mustard.
  • After 30 minutes, remove the baking tray/casserole from the oven and pour over the stock mixture. Stir to coat everything and try to sit as many pieces of the sausage on top as possible. Return to the oven for 20 minutes.
  • Roughly chop the kale or cavolo nero, removing any tough stems, and mix it into the traybake along with the drained and rinsed can of lentils or beans. Taste for seasoning. Ensure the greens are in the liquid or underneath the vegetables as much as possible, and the sausages are sat on top
  • Return the tray/casserole to the oven for a final 10 minutes.
  • This step is optional, but it's a lovely crunchy contrast to the soft vegetables. Heat the remaining tablespoon of olive oil in a frying pan, then add the whole sage leaves and fry until crisp. Remove and drain on kitchen paper.
  • Serve up the traybake in large bowls, topping with the crispy sage leaves. This dish has everything you need, but if you wish to serve alongside some crusty bread to mop up the juices, that is totally allowed!

Notes

  • I've used good-quality pork sausages, but there is a wealth of flavours at the butchers. Venison would be great, and low-fat, or wild boar for example. Really, any good sausage will work here.
  • Feel free to use whatever seasonal vegetables you have in the fridge - such as turnip, celeriac, sweet potato. Simply cut them according to roughly how long they will take to cook.  

Nutrition

Calories: 791kcal | Carbohydrates: 60g | Protein: 38g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1069mg | Potassium: 1879mg | Fiber: 15g | Sugar: 18g | Vitamin A: 18765IU | Vitamin C: 84mg | Calcium: 275mg | Iron: 8mg