The Batch Lady Sausage, Squash and Sage Traybake
An easy weeknight meal that is always a winner, this sausage and veg traybake is freezer friendly and can be cooked in the oven or air fryer.
From the book
The Batch Lady Rapid Dinners
100 prep-ahead meals that will make dinner a breeze.
Grab-and-cook recipes you can keep in the fridge or freezer.
With recipes suitable for the hob, oven, slow cooker and air fryer.
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Introduction
I love the ease of a traybake and this autumnal one is such a banger!
Ingredients
| 8 | pork sausages |
| 500g | frozen butternut squash chunks |
| 2 | red onions, thickly sliced |
| 1 | courgette, thickly sliced |
| 2 tsp | dried sage |
| 1 tsp | fennel seeds |
| ½ tsp | chilli flakes |
| 2 tbsp | olive oil |
Method
If making ahead for the fridge or freezer
Place all of the ingredients in a large labelled freezer bag and seal. Freeze flat.
To cook in the oven: Remove the bag from the freezer and leave to fully defrost. Preheat the oven to 180°C. Tip all the ingredients into a baking tray, sitting the sausages on top. Cook for 30–35 minutes, until the sausages are nicely browned and cooked through.
To cook in the air fryer: Remove the bag from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Tip all the ingredients into an air fryer-safe dish, sitting the sausages on top. Cook for 20–25 minutes, giving everything a mix halfway through, until the sausages are cooked through.
If cooking now
Oven: Preheat the oven to 180°C. Put all the ingredients into a large mixing bowl and mix well. Tip everything into a baking tray, sitting the sausages on top. Cook for 30–35 minutes, until the sausages are browned and cooked through.
Air fryer: Preheat the air fryer to 180°C. Put all the ingredients into a large mixing bowl and mix well. Tip everything into an air fryer-safe dish, sitting the sausages on top. Place in the air fryer and cook for 20–25 minutes, giving everything a mix halfway through, until the sausages are cooked through.
Make it vegan: Use plant-based sausages.
Reviews
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