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Sausage and apple traybake

by Stephanie Brooks

Serves: 4


  • 8 pork sausages
  • ½ tbsp olive oil
  • 1 x 750g bag new potatoes
  • 1 garlic bulb, separated into cloves and bruised
  • 4 sprigs of rosemary
  • ½ x 206g pack cubetti di pancetta
  • 2 red-skinned apples, cored and cut into wedges
  • 1 x 100g bag young-leaf spinach


  1. Preheat a large roasting tin in the oven to 220°C, fan 200°C, gas 7. Add the sausages to the tin; drizzle with the oil. Roast for 10 minutes, turning halfway.
  2. Cut the potatoes into quarters. Transfer to a bowl with the garlic cloves, the chopped leaves from 2 sprigs of the rosemary, the pancetta and apples; toss together.
  3. After the 10 minutes, add the potato mixture to the sausages, in a single layer. Season with a little salt and lots of black pepper and add the remaining rosemary sprigs.
  4. Return to the oven for 20-30 minutes, turning the sausages halfway, until everything is cooked through and golden.
  5. Remove from the oven, mix in the spinach and set aside for a couple of minutes to wilt.

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