Sausage and new potato traybake

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Today I'd like to share a recipe for a delicious summer dinner: sausage and new potato traybake with some extra vegetables, covered in a spicy barbecue sauce.


Soft vegetables bring a whole lot of flavours to this dish, sausage is juicy, while the sauce covers each bit and brings a pleasant heat to the party. I recommend making your own barbecue sauce, but feel free to use your favourite storebought one, too - that will speed up the process even more. Simple, delicious, and almost wash-up free!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Homemade barbecue sauce

  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1/3 cup (50 g) light brown sugar
  • 1/4 cup water (60 g)
  • 1/4 cup apple cider vinegar (60 g)
  • 1 cup ketchup (240 g)

Main dish

  • 500-600 g new potatoes
  • 2 bell peppers (~350 g)
  • 1 courgette (~250 g)
  • 2 onions (~250 g)
  • 2 carrots (~200 g)
  • 250 g barbecue sauce
  • 6 favourite sausages (~550 g)
  • Fresh basil leaves, to serve

Method

  1. Optionally, prepare homemade barbecue sauce. Heat up 3 tbsp olive oil in a medium pot. Press 2 cloves of garlic onto the hot oil and fry garlic over low heat for around a minute, only until it releases aroma. Add 1 heaped tsp smoked paprika, 1 flat tsp cayenne pepper and 1 flat tsp chili powder. Fry spices for around 30 seconds, until they also release aroma. Add 50 g light brown sugar, 60 ml apple cider vinegar and 60 ml water. Stir through the contents of the pot until sugar dissolves in liquid. Add 240 g ketchup and stir with a whisk until thick, uniform liquid forms.
  2. Bring sauce to a simmer and cook, stirring, for around 10 minutes. Our homemade barbecue sauce should thicken up and reduce by about 1/3 in this time. Once it reaches desired consistency, take sauce off heat, pour it into a sterile jar and set aside to cool. You can prepare the sauce a few days ahead - it will keep in a fridge for at least 2 weeks.
  3. Put 600 g halved, scrubbed clean new potatoes into a large bowl. Add 2 cubed bell peppers, one medium courgette cut into half-moons, two small sliced carrots, 2 onions cut into eights and 225 g of barbecue sauce. Stir the contents of the bowl to cover each piece of vegetables in sauce.
  4. Transfer vegetables onto a baking tray lined with aluminum foil and spread them in an even later. Put 6 medium sized sausages on top. Spread some barbecue sauce on top of each sausage.
  5. Put the tray into an oven preheated to 200 deg C (no fan) for 40-45 minutes. Halfway through open the oven, stir the vegetables and rotate the sausages. Spread barbecue sauce on the sausages again after you rotate them. Take the baking tray out of the oven after 45 minutes and set aside for 10 minutes before serving to cool slightly.
  6. Enjoy!  

Approximate nutritional value

100 g

  • 126 kcal
  • Carbs: 12 g 
  • Fat: 6 g
  • Protein: 6 g
  • Fibre: 1 g

1 serving (recipe makes 6 servings)

  • 416 kcal
  • Carbs: 39 g 
  • Fat: 21 g
  • Protein: 20 g
  • Fibre: 4 g

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