Sticky Sausage & Veg Traybake

What’s better than sausage and bacon? Sausage and bacon combined of course! This traybake is a weeknight winner: juicy Finnebrogue Naked Sausages roasted with a medley of veg; sweet peppers and courgettes, all glazed in their own sticky, savoury juices, with fluffy quinoa. But the real game-changer? A crispy topping made with Finnebrogue Smoked Back Bacon, made without nitrites, and golden breadcrumbs, that brings serious crunch. Big on flavour, low on effort, and ready in just 30 minutes. Can be easily adapted to gluten free by using gluten free breadcrumbs. A vibrant, colourful traybake that’s sure to become a household favourite.

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Ingredients

Finnebrogue pork sausages 400 g
Finnebrogue smoked back bacon 4
courgette 2 (sliced)
bell pepper 2 (sliced)
honey 2 tbsp
balsamic vinegar 1 tbsp
dried oregano ½ tbsp
panko breadcrumbs 2 tbsp
red & white quinoa 250 g

Method

Cook the Finnebrogue Naked Pork Sausages & vegetables

Preheat the oven to 200°C (180°C fan).
Slice the courgettes into thick half-moons and the bell peppers into strips.
Add the Finnebrogue Naked Pork Sausages and vegetables to a large baking tray. Drizzle with some oil and the honey and balsamic vinegar. Sprinkle over the dried oregano and season with salt and pepper.
Toss well to coat then roast in the oven for 20 -25 minutes (stir halfway through the cooking time).

Cook the smoky bacon crumb

Meanwhile, make the smoky bacon crumb, chop the Finnebrogue Smoked Back Bacon into small pieces.
Heat a frying pan over a medium heat. Add the chopped bacon and fry until cooked, around 7 minutes. Remove the bacon, if you like you can then finely chop it if you want a finer crumb.
Toast the breadcrumbs in the same pan on low heat until golden, stir in the bacon and take the pan off the heat.

Add the quinoa

Remove the tray from the oven, move the sausages to one side of the tray then stir in the quinoa, mixing well. Scatter the sausages back over the veg, then pop the tray in the oven for another 5 minutes.

Finish & Plate Up

Once the Sticky Sausages & Veg Traybake is out of the oven, scatter the smoky bacon crumb generously over the top. Tuck in and enjoy!

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