October 28, 2021

Sausage Tray Bake by Barry Horne

By Online Provenance Butcher
Sausage Tray Bake with Potatoes, Cabbage, Fennel & Red Onion
Recipe by Barry Horne
Serves 4
- 8 Old English sausages (or your favourite)
- 1/2 head of white cabbage
- 1 bulb of fennel
- 800g baby potatoes
- 1 large red onion
- 50g butter
- 250ml chicken stock
- 15g sage
- 100g peas
- salt & pepper
Pan fry your sausages to get some colour on them, this will take around 3-4 mins, while they are in the pan, chop your cabbage into 1cm chunks, slice your red onion and half your fennel, remove the core and slice and add all these to a large roasting tray along with the potatoes, butter, ripped up sage and chicken stock.
Season well and add the coloured sausages and bake for 40 mins or until the potatoes are tender.
For the last 5 mins, add in the peas, mix and return to the oven.
Serve with some crispy fried sage leaves.