Vegetarian Sausage Traybake with Salsa Verde
By Linda McCartneyA 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.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 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
4 stepsStep 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.