Cauldron

Spanish Sausage Traybake With Aioli Drizzle

Try a Spanish Sausage Traybake oozing with Mediterranean flavours. Simple, scrumptious, and finished with a garlicky mayo kick. This new weeknight favourite will go down a treat – plus, it’s a whopping 2 of your 5-a-day! 

Serves 4
50 mins
Easy
Vegetarian
531 cals (per serving)
Spanish-inspired sausage traybake with Cauldron sausages topped served in a large white dish

Made with our Vegetarian Lincolnshire Sausages

High in protein
Low in sat fat
Vegetarian
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Ingredients:

For the traybake

  • 8 Cauldron Lincolnshire Sausages

  • 500g baby new potatoes, halved (or thickly sliced if large) and par-boiled for 10 minutes

  • 2 small red onions, cut into 6 wedges each

  • 2 mixed peppers, deseeded and thickly sliced

  • 4 tbsp olive oil

  • A few sprigs thyme, stalks removed

  • 2 tsp smoked paprika (sweet or hot depending on how spicy you like it)

  • 150ml dry white wine

  • 250g mixed cherry tomatoes

  • 125g padron peppers

For the aioli

  • 1 whole bulb of garlic

  • 4 tbsp mayonnaise

  • 1⁄2 lemon, juiced

  • 2 tbsp flat leaf parsley, chopped

Method:

  1. Preheat the oven to 230°C (210 fan). Slice the top off the garlic bulb, then wrap it in foil. Put the wrapped bulb in a large roasting tin (23 cm x 35 cm minimum) and leave to heat up in the oven.

  2. Pop the potatoes, onions and sliced peppers in a large freezer bag. Add 3 tbsp of the olive oil, plus the thyme, paprika and a big pinch of salt and pepper, then seal the bag and shake well to coat. Tip the contents of the bag into the preheated roasting tin, pushing the foil-wrapped garlic into the corner. Bake for 20 minutes.

  3. Put the tomatoes and padron peppers in the same seasoning bag and shake to coat. Give the contents of the roasting tin a stir, then pour over the wine and scatter the oiled tomatoes and peppers over the top. Return to the oven for 10 minutes.

  4. Meanwhile, heat the remaining 1 tbsp oil in a frying pan and colour the Cauldron Lincolnshire Sausages all over.

  5. Remove the traybake from the oven and set the garlic parcel aside. Reduce the temperature to 200°C (180 fan). Stir the vegetables, then snuggle the Cauldron Lincolnshire Sausages down into the mix and return to the oven for 10 more minutes.

  6. Squeeze the roasted garlic out of its skin into a jar and add the mayonnaise and lemon juice. Blend until smooth with a handheld stick blender, adding a teaspoon or two of water if needed to make a drizzling consistency.

  7. Remove the traybake from the oven, drizzle with aioli and scatter with fresh parsley.

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