Recipe: One Pan Supper with Supreme Sausages
One Pan Supper with Supreme Sausages (AD)
Recently I was introduced to Supreme Sausages and sent a couple of packs of their sausages – Chalgrove’s English Pork and Spiced Pork & Honey.
About the sausages:-
The Chalgrove’s English Pork are named after the village of Chalgrove in Oxfordshire where they have been made to a traditional recipe since 1990. The Spiced Pork & Honey are made with dried spices, port and a touch of chilli!
I had company and needed a quick supper so I decided to do one of my famous ‘tray bake dinners’.
Method:-
I start by deciding which size baking tray I will be needing. I then start adding vegetables depending on what is in the fridge!
This time I had two large sweet potatoes which needed using, one and a half red peppers, two and a half onions, four sticks of celery and half a punnet of baby plum tomatoes so threw all that into the pan.
Drizzled with rapeseed oil and seasoned with sea salt, freshly ground pepper and my homemade fermented chilli sauce then popped into a medium 180C/350F oven for one hour and we had a delicious meal ready.
Simple Serving:-
I served with a simple salad of lettuce, cucumber pieces and grated salad simply dressed with olive oil, salt & pepper and my home made blueberry vinegar. All in all a simple yet delicious and very quick and easy supper.
What I liked about the sausages was that they were not fatty or filled with those unidentifiable bits – they were tasty and simply sausages!.
If you liked this post have a look at some other posts below:
Mushroom Stroganoff with Tagliatelle Noodles
