How to Cook Nidderdale Sausage & Vegetable Bake

  • Prep time
  • Difficulty easy
  • Serves 4
baked sausages and vegetables

Ingredients

  • 5 x Nidderdale thick pork sausages
  • 20ml rapeseed oil
  • 20 g butter (melted)
  • 2 x onions cut into wedges
  • 3 or 4 small carrots cut into slices
  • 2 x sweet peppers cut into thick strips
  • 300 g new potatoes cut in half
  • 2 x cloves garlic crushed
  • Sea salt to taste
  • 20 ml light chicken stock
  • 1 x sprig rosemary
  • 3 or 4 sprigs thyme
  1. To start, add all the ingredients into a deep roasting tray.
  2. Place in a pre-heated oven 180ºc and bake for 30 minutes
  3. Carefully turn the sausage and vegetables then add the ready-made stock
  4. Continue to bake for another 30 minutes until the stock has reduced to a glaze and the vegetables are tender.