How to Cook Nidderdale Sausage & Vegetable Bake

Name: How to Cook Nidderdale Sausage & Vegetable Bake
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 4
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

30 mins
1 hour
easy
4

Recipe by

Jeff Baker

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

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Introduction

The flavoursome combination of thick Nidderdale sausages with fresh seasonal veg, baked altogether until golden makes this simple, warming recipe a sure family favourite.

Method

To start, add all the ingredients into a deep roasting tray.
Place in a pre-heated oven 180ºc and bake for 30 minutes
Carefully turn the sausage and vegetables then add the ready-made stock
Continue to bake for another 30 minutes until the stock has reduced to a glaze and the vegetables are tender.