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Sausage Bake with Rocket Pesto and Potatoes
Winter Recipe
Sausage Bake with Rocket Pesto and Potatoes is comforting, winter goodness.
4 Serving
60 Minutes
500 Calories
Ingredients
- 8 sausages (any variety you prefer)
- 500 grams of potatoes, peeled and cubed
- 2 carrots, chopped in chunks
- 2 red onions, sliced
- 2 cups of mushrooms, sliced
- 2 tbsps olive oil
- Salt and pepper, to taste
Method
- Step 1: Preheat your oven to 200°C.
- Step 2: In a large baking dish, add the sausages, cubed potatoes, and sliced red onions. Drizzle with olive oil and season with salt and pepper. Toss everything together until well coated.
- Step 3: In the same pot, add the sliced mushrooms, chopped onion, carrots, and minced garlic. Sauté for a few minutes until the vegetables begin to soften.
- Step 4: Place the baking dish in the preheated oven and bake for approximately 30-35 minutes, or until the sausages are cooked through and the potatoes are golden and crispy.
- Step 5: While the sausage bake is cooking, prepare the rocket pesto. In a food processor, combine the fresh rocket leaves, pine nuts, grated Parmesan cheese, garlic cloves, and olive oil. Pulse until you achieve a smooth pesto consistency. Add more olive oil if needed.
- Step 6: Once the sausage bake is ready, remove it from the oven and let it cool slightly. Drizzle the rocket pesto over the sausage bake, ensuring it coats the sausages, potatoes, and onions evenly.
- Step 7: Place the dish back in the oven for an additional 5 minutes, allowing the flavours to meld together and the pesto to warm through. Serve the sausage bake with rocket pesto and potatoes hot, and enjoy!
- Tip: Feel free to customise this recipe by using your favourite type of sausages or adding other vegetables to the bake. The rocket pesto adds a fresh and zesty flavour, but you can also serve it with a side of salad or crusty bread for a complete meal.
