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  • Recipes

  • Vegetarian Sausage Traybake with Salsa Verde

Vegetarian Sausage Traybake with Salsa Verde

Vegetarian Sausage Traybake with Salsa Verde

By Linda McCartneyPublished on 05 September 2024A quick and easy plant-based version of the classic Spanish dish. Packed with flavour, this one pan dish is perfect for your midweek dinner when you’re short on time but need something nourishing.
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Time and servings

35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 8 Linda McCartney’s Vegetarian Sausages
  • 250g mixed cherry tomatoes
  • 1 onion, sliced
  • 150ml olive oil, plus 2 tbsp
  • 8 garlic cloves, bruised
  • 30g parsley, leaves picked
  • 30g basil, leaves picked
  • 15g mint, leaves picked
  • 1 tbsp dijon mustard
  • 1 tbsp capers
  • 3 tbsp red wine vinegar
  • 385g cooked new potatoes, to serve

Method

  • Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. Spread the sausages, tomatoes, onions and 6 garlic cloves over the base of a roasting tin. Drizzle with 2 tbsp oil, season and roast for 15 mins.

  • Step 2

    Meanwhile, make the salsa verde. Put the remaining 2 garlic cloves in a blender with the parsley, basil, mint, capers, mustard, red wine vinegar and remaining 150ml olive oil. Season and then pulse the blender until the mixture makes a chunky sauce.

  • Step 3

    Remove the sausages from the oven, shake the tin to help everything cook evenly then top with thyme and return to the oven for 5-10 mins until the sausages are cooked through and the veg is tender.

  • Step 4

    Serve the sausages and roasted vegetables drizzled with salsa verde and potatoes on the side, if you like.