Sausage & Hash Brown Traybake

Sausages meet hash browns for the most delicious twist on a traybake. Porky Whites Succulent Hog Roast & Apple Sausages, exclusive to Tesco, in a rich mushroom gravy, layered with an easy cheat’s topping - frozen hashbrowns. We’ve even added a cheese sprinkle to make this even tastier. The diced fresh apple in the Porky Whites Hog Roast & Apple Sausages adds the perfect touch of sweetness which contrasts with the earthy mushrooms. This is definitely one that will bring the family (everyone) to the table! You’ll need a pie dish approx. 26cm or you can use a traybake. Please note, if you are shopping with Sainsbury's, Ocado or Amazon Fresh, you will get regular pork sausages in your shop - the recipe will still be delicious!

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Ingredients

onion 2 (sliced)
garlic cloves 2 (crushed)
mushrooms 200 g (torn)
Porky Whites hog roast & apple sausages 400 g
plain flour 1 tbsp
beef stock cube 1
beef gravy granules 1 tbsp
Worcester sauce 1 tbsp
dried thyme 1 tsp
frozen peas 150 g (crushed)
red Leicester 100 g (grated)
hash browns 500 g

Method

Preheat the oven & prep your ingredients

Preheat your oven to 200°C.
Peel and thinly slice the onion. Peel and crush the garlic.
Rub any dirt off the mushrooms then tear them into chunks.

Cook the sausages

Heat a dash of oil in a large frying pan over a medium heat.
Add the sausages to the pan and cook for 7 - 8 minutes. Transfer the sausage from the pan and when cool enough to touch, slice into chunks.

Make the onion gravy

Meanwhile, make the onion gravy, In the same pan, add the onion and cook for 5-7 minutes until softened.
Stir in the garlic and mushrooms and cook for another 3-4 minutes. Sprinkle the flour over the veg, stirring well to coat. Cook for 1 minute.
Make up the stock cube with 125ml boiling water per person (e.g. if you are cooking for 4 people you will need 500ml water). Mix the gravy granules into the stock.
Add the cooked sausage back to the pan with the Worcestershire sauce and dried thyme.
Gradually add the stock and cook for around 5 - 7 minutes, until the mixture thickens into a rich gravy.
Stir in the peas.

Assemble & bake the traybake

Grate the red Leicester, if not already grated. Pour the sausage and onion gravy mixture into a round pie dish (we used an approx. 26cm one) Spread it out evenly and scatter over the cheese.
Arrange the frozen hash browns on top of the filling.
Place the dish on a baking tray to catch any drips and bake in the preheated oven for 20 - 25 minutes, or until the hash browns are golden and crispy.

Plate Up

Leave the traybake to cool for a few minutes before serving, then plate up your Sausage & Hash Brown Traybake and enjoy!

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