Sausage, Potato and Red Cabbage Traybake
- Savory
- Comforting
- Oven
Sausages, potatoes and red cabbage roasted together on one tray until the edges caramelize, with apple wedges turning soft and sweet and a sharp mustard pan sauce spooned over. A hearty, comforting dinner with no stovetop needed.
- Total
- 80 min
- Prep 20 · Cook 55 · Rest 5
- Serves
- 4
- Difficulty
- Easy
You'll practice: Roasting · Pan sauce
Instructions
-
Heat the oven to 220°C. Cut the potatoes into 3 cm chunks, core the red cabbage and cut it into 3 cm wedges, peel the onion and cut it into 2 cm wedges, and core the apples and cut them into 3 cm wedges.
~15 min
Cut the potatoes and cabbage to the same 3 cm size so they finish roasting at the same time as the sausages.
-
Put the potatoes, red cabbage and onion in a large bowl, add 2 tbsp olive oil, 1 tsp salt and 0.5 tsp black pepper and toss until everything is coated. Spread in a single layer on a large baking tray.
~5 min
A single layer with space lets hot air circulate, so the vegetables brown and caramelize instead of steaming and turning soggy.
Spread the vegetables in a single layer with space between them; if they overlap they steam instead of browning, so use a second tray if your tray is crowded.
Roasting Spread vegetables in a single layer with space so they brown, not steam. Turn once for even colour, and add quick-cooking items like apple later.
-
Nestle the sausages among the vegetables and roast for 25 minutes, until the sausages are browned on top and the potatoes start to soften.
~25 min
Roasting Spread vegetables in a single layer with space so they brown, not steam. Turn once for even colour, and add quick-cooking items like apple later.
-
Turn the sausages and vegetables with tongs, add the apple wedges, and roast for 20 more minutes, until the potatoes are tender when pierced with a knife and the cabbage edges are browned.
~20 min
Turning exposes new surfaces to the hot oven for even browning, and adding apples later stops them from collapsing before the potatoes are tender.
Roasting Spread vegetables in a single layer with space so they brown, not steam. Turn once for even colour, and add quick-cooking items like apple later.
-
While step 4 cooks
While the tray roasts, stir 2 tbsp mustard with 100 ml water and the remaining 1 tbsp olive oil in a small bowl to make a thin pan sauce.
~2 min
The water thins the mustard so it coats evenly, while the oil helps the sauce cling to the hot vegetables rather than pooling.
Pan sauce Whisk mustard with water and oil to a thin consistency, then pour over the hot tray and toss so the sauce coats without pooling.
-
Check the sausages reach 71°C in the centre. Pour the mustard mixture over the hot tray, toss gently to coat, and let it stand for 5 minutes before serving.
~5 min
The brief rest lets the sausages reabsorb juices so they stay moist, and the hot tray warms the sauce through without cooking it.
Pan sauce Whisk mustard with water and oil to a thin consistency, then pour over the hot tray and toss so the sauce coats without pooling.
