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!
Made with our Vegetarian Lincolnshire Sausages
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
Our tip
1 serving of pesto is around 20g, so roughly half of the pesto will serve 4 people. Why not freeze the remaining pesto ready for another speedy dinner?
Method:
Heat ½ tbsp of olive oil in a large sauté pan and colour the Cauldron Lincolnshire Sausages all over. Set aside.
Add the remaining ½ tbsp of oil to the pan with the leek, celery, carrot, garlic and fennel seeds. Season with salt and pepper and fry over medium heat for 12 minutes or until soft and sweet, stirring occasionally.
Pour over the wine and cook off for 4 mins, then add the beans with their liquid. Add 100ml of cold water to the empty bean tin, give it a swirl and stir it in. Bring to a simmer, then taste and adjust the seasoning.
Add the Cauldron Lincolnshire Sausages to the pan, pressing them down into the pan, and simmer very gently for 8 minutes or until piping hot in the centre.
Meanwhile, rinse and spin the kale, then massage in 1⁄2 tsp sea salt flakes until the leaves are wilted. Transfer to a food processor or blender with the walnuts and garlic and pulse until finely chopped. Stir in the cheese, lemon juice and olive oil, then taste and adjust the seasoning, adding a good grind of black pepper.
Spoon your Sausages and beans into bowls, then swirl through the pesto.
Our tip
1 serving of pesto is around 20g, so roughly half of the pesto will serve 4 people. Why not freeze the remaining pesto ready for another speedy dinner?
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
