Slimming World Sausage Tray Bake
Snuggle up with this hearty dish of sausages, mushrooms, baby potatoes and chunky veg, all roasted in a delicious herby onion gravy.
1 hr 30 mins
Course: lunch, Main Course
Cuisine: slimming world
Keyword: Sausage tray bake, Slimming world
Low-calorie cooking spray
12 Slimming World Pork Sausages halved (available from Iceland)
2 large onions chopped
1 bay leaf
6 fresh thyme sprigs leaves picked
5 fresh sage leaves chopped
1 tbsp tomato purée
2 garlic cloves chopped
1 chicken stock cube crumbled
1 tbsp Bovril
1 tsp Worcestershire sauce
300 g baby new potatoes halved or quartered if large
2 carrots chopped into chunks
3 red onions sliced
1 small butternut squash peeled, deseeded and chopped into chunks
3 portobello mushrooms each cut into 6 pieces
4 fresh rosemary sprigs each cut into 3 pieces
Spray a non-stick saucepan with low-calorie cooking spray and put it over a high heat. Add the sausages and brown on all sides, then transfer to an ovenproof dish and set aside.
To make the sauce, add the chopped onions to the saucepan and cook for 5 minutes, until browned and softened, adding a splash of water if they stick. Add the bay leaf, thyme, sage, tomato purée, garlic, stock cube, Bovril, Worcestershire sauce and 1 litre boiling water and bring to the boil. Reduce to a simmer and cook for 15 minutes.
At the same time, bring another large saucepan of water to the boil over a high heat.
Add the potatoes and carrots, reduce to a simmer and cook for 10 minutes.
Drain well and add to the sausages in the dish.
Discard the bay leaf and blitz the sauce until smooth, either with a stick blender or in your food processor.
Return the sauce to the pan if you used a food processor, add the sliced red onions and simmer for 15 minutes or until reduced by one-third.
Preheat your oven to 200°C/fan 180°C/gas 6.
Add the squash and mushrooms to the ovenproof dish and pour over the sauce. Top with the rosemary sprigs and roast for 30 minutes or until everything is cooked and tender.
1 hour 30 minutes