Sausage Tray Bake
12 Simply Better Irish Pork Spring Onion & Black Pepper Sausages
1 Punnet Simply Better Tomistar Cherry Tomatoes
500g Baby Potatoes, parboiled and cut into halves
1 Large Red Onion, cut into wedges
1 Large Red Pepper, roughly chopped
1 Courgette, sliced
2 Sprigs Thyme, leaves picked off
For The Dressing
4 Tbsp. Simply Better Balsamic Vinegar of Modena
4 Tbsp. Simply Better Organic Grade A Canadian Maple Syrup
1 Heaped Tsp Simply Better Irish Made Wholegrain Mustard with Orange Blossom Honey
2 Garlic Cloves, crushed
Serve straight to the table and let everyone help themselves
1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. Place all of the dressing ingredients in a bowl and mix to combine.
3. Place the sausages, potatoes and vegetables on a large baking tray, drizzle over the prepared dressing and mix everything to ensure they are well coated in the dressing. Sprinkle over the thyme leaves.
4. Place the tray in the oven and cook for 25-30 minutes, turning halfway through cooking, until the sausages and potatoes are cooked through.
5. Serve straight to the table and let everyone help themselves.
Bangers & Cheesy Mash with Caramelised Red Onion Gravy
2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
2 Tubs Simply Better Irish Made Beef Gravy
3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tbsp. Simply Better Italian Balsamic Vinegar
Steamed Greens, to serve
For the Cheesy Mash
100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
750g Rooster Potatoes, cut into chunks
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
Heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes