Foodedo recipe
Sausage, White Bean and Tomato Traybake with Baby Potatoes
Serves 4
60 min
Quantities are kept as written by the author.
A straightforward one-tin dinner of roasted pork sausages, baby potatoes, peppers, onions, white beans and cherry tomatoes in a light, savoury tomato sauce.
Ingredients
15 items
- 8pork sausagesabout 450–500 g total
- 750 gbaby potatoeshalved; quarter any large ones so they cook evenly
- 1red onioncut into 8 wedges
- 2red peppersdeseeded and cut into 3 cm pieces
- 3garlic clovesthinly sliced
- 250 gcherry tomatoesleft whole
- 400 gcannellini beans1 tin, drained and rinsed; about 240 g drained weight
- 2 tbspolive oil
- 1 tbsptomato purée
- 150 mlchicken stockmade with 1/2 stock cube, or use vegetable stock
- 1 tbspred wine vinegar
- 1 tspdried oregano
- 1 / 2 tspfine saltplus extra to taste; do not salt the sausages directly if they are already well seasoned
- 1 / 2 tspblack pepperplus extra to taste
- 2 tbspflat-leaf parsleyroughly chopped, to serve
Recipe notes (3)
- Note: A large roasting tin is important here; if the ingredients are piled up in a smaller dish they will steam and the potatoes will take longer.
- Note: If your sausages are especially thick, they may need the full 15 minutes of the final oven stage before they reach a safe temperature.
- Note: The beans are added near the end so they warm through and absorb flavour without drying out or splitting too much.
Method
10 steps
Step 1. Preheat the oven to 220°C/200°C fan. If you want extra colour on the potatoes, put a large roasting tin, about 30 x 40 cm, into the oven to heat while you prepare the vegetables.
Step 2. Put the baby potatoes, red onion and peppers in a large bowl. Add 1 1/2 tbsp of the olive oil, the dried oregano, salt and black pepper, then toss well to coat.
Step 3. Carefully tip the vegetables into the roasting tin and spread them out in as even a layer as possible so they roast rather than steam. Roast for 15 minutes, until the potatoes are starting to colour at the edges but are not yet tender.
Step 4. While the vegetables roast, keep the raw sausages and their packaging separate from ready-to-eat ingredients. After handling them, wash your hands, board and knife well.
Step 5. Remove the tin from the oven and turn the vegetables. Add the sausages, spacing them out amongst the potatoes and peppers without overcrowding. Drizzle over the remaining 1/2 tbsp olive oil. Return the tin to the oven for 15 minutes, turning the sausages once halfway through, until they are browned.
Step 6. Meanwhile, stir the chicken stock, tomato purée and red wine vinegar together in a jug until smooth.
Step 7. Take the tin out again. Add the sliced garlic, cherry tomatoes and drained cannellini beans around the sausages. Pour the stock mixture around the tray rather than directly over the sausages, then gently turn the beans and vegetables through the juices.
Step 8. Return the tin to the oven for 10 to 15 minutes, until the tomatoes have softened and started to burst, the beans are hot, the potatoes are tender all the way through, and the sauce has lightly reduced.
Step 9. Check the sausages are cooked through with a clean food probe in the thickest part of a sausage; they should reach 75°C for 30 seconds, or 70°C for 2 minutes. If not, return the tray to the oven for a few more minutes and check again.
Step 10. Taste the beans and tray juices and add a little more salt and pepper if needed. Rest the tray for 2 to 3 minutes, then scatter with the parsley and serve straight from the tin with plenty of the tomatoes and pan sauce spooned over.