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Spanish Sausage Traybake With Aioli Drizzle

Prep 10 mins
Cook 40 mins
Serves 4

Our Spanish-inspired Cauldron Sausage Traybake is the perfect comfort dish for when the evenings are getting cooler. Packed with the sunny flavours of the Mediterranean and topped with a roasted garlic aioli, this delicious recipe also has 2 of your 5-a-day. It’ll be your new weeknight favourite!

Vegetarian Lincolnshire Sausages Find out more

Ingredients

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

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 it in a large roasting tin (23 cm x 35 cm minimum) and leave to heat up in the oven.
  2. Put 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.
  3. Tip the contents of the bag into the preheated roasting tin, pushing the foil-wrapped garlic into the corner. Bake for 20 minutes.
  4. Put the tomatoes and padron peppers in the seasoning bag and shake to coat.
  5. 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.
  6. Meanwhile, heat the remaining 1 tbsp oil in a frying pan and colour the Cauldron Sausages all over.
  7. 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 Sausages down into the mix and return to the oven for 10 minutes.
  8. 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.
  9. Remove the traybake from the oven, drizzle with aioli and scatter with fresh parsley.

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