Crisp Sausage Tray Bake with a Rich Tomato Sauce This hearty and flavorful dish is packed with protein and vegetables, making it a satisfying option for Slimming World followers and anyone looking for a delicious and nutritious meal.This Slimming World Sausage tray bake is a delectable dish that's packed with flavour and nutrients. The sausages are cooked to perfection, while the vegetables are tender and bursting with taste. The sauce is rich and creamy, providing a perfect accompaniment to the entire dish. Whether you're looking for a healthy and satisfying meal or a hearty and comforting one, this Slimming World Sausage tray bake is sure to please everyone at your table. Ingredients: Low-calorie cooking spray 12 Slimming World Pork Sausages, halved 2 large onions, chopped 1 bay leaf 6 sprigs of fresh thyme, leaves picked 5 sprigs of fresh sage, leaves chopped 1 tablespoon tomato paste 2 cloves garlic, minced 1 chicken stock cube, crumbled 1 tablespoon Bovril 1 teaspoon Worcestershire sauce 300g baby new potatoes, halved or quartered for larger ones 2 carrots, chopped into chunks 3 red onions, sliced 1 small butternut squash, peeled, seeded, and chopped into chunks 3 portobello mushrooms, each cut into 6 pieces 4 sprigs of fresh rosemary, each cut into 3 pieces Instructions: Preheat oven to 200°C/fan 180°C/gas 6. Spray a non-stick saucepan with cooking spray and place over high heat. Add the sausages and brown on all sides, then transfer to an ovenproof dish and set aside. To make the sauce, add the chopped onions to the saucepan and cook for 5 minutes, until browned and softened. Add a splash of water if they stick. Add the bay leaf, thyme, sage, tomato paste, garlic, stock cube, Bovril, Worcestershire sauce, and 1 liter of boiling water. Bring to a boil, then reduce heat to low and simmer for 15 minutes. While the sauce is simmering, bring another large saucepan of water to a boil over high heat. Add the potatoes and carrots, reduce heat to low, and cook for 10 minutes. Drain well and add to the sausages in the dish. Discard the bay leaf and blend the sauce until smooth, either with a stick blender or in a food processor. Return the sauce to the pan if you used a food processor, add the sliced red onions, and simmer for 15 minutes or until reduced by one-third. Add the squash and mushrooms to the ovenproof dish and pour over the sauce. Top with the rosemary sprigs and roast for 30 minutes or until everything is cooked and tender. Tips: For a richer flavor, use half chicken stock and half beef stock. Serve with a side of steamed green beans or broccoli. For a gluten-free option, use gluten-free sausages and tomato paste. This dish can be made ahead of time and reheated in the oven or microwave. Nutritional information: This dish provides approximately 500 calories 40g of protein 20g of fiber 5g of fat per serving. mynrecipes.com

Crisp Sausage Tray Bake with a Rich Tomato Sauce

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Crisp Sausage Tray Bake with a Rich Tomato Sauce

This hearty and flavorful dish is packed with protein and vegetables, making it a satisfying option for Slimming followers and anyone looking for a delicious and nutritious meal.This Slimming Sausage tray bake is a delectable dish that’s packed with flavour and nutrients. The sausages are cooked to perfection, while the vegetables are tender and bursting with taste. The sauce is rich and creamy, providing a perfect accompaniment to the entire dish. Whether you’re looking for a healthy and satisfying meal or a hearty and comforting one, this Slimming Sausage tray bake is sure to please everyone at your table.

About Time:

  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45mins
  • Yield: Serves 4
  • Slimming Free

Ingredients:

  • Low-calorie cooking spray
  • 12 Pork Sausages, halved
  • 2 large onions, chopped
  • 1 bay leaf
  • 6 sprigs of fresh thyme, leaves picked
  • 5 sprigs of fresh sage, leaves chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 chicken stock cube, crumbled
  • 1 tablespoon Bovril
  • 1 teaspoon Worcestershire sauce
  • 300g baby new potatoes, halved or quartered for larger ones
  • 2 carrots, chopped into chunks
  • 3 red onions, sliced
  • 1 small butternut squash, peeled, seeded, and chopped into chunks
  • 3 portobello mushrooms, each cut into 6 pieces
  • 4 sprigs of fresh rosemary, each cut into 3 pieces

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