Ginger and Malt Sausage Bake
The perfect throw-together weeknight dinner. Gingery, caramelised, and that Saunders' Malt flavour just works.
Makes :
4 servings
Difficulty:
Easy
Preparation Time:
15 min (+ 40 minutes cooking time)
Ingredients
700g carisma potatoes, cut into 2-3cm pieces
1 red onion, cut into sixths
700g pumpkin, cut into slices
Brussel sprouts or green beans
700g chicken or pork hot Italian sausages
Malt Ginger Dressing
½ cup olive oil
2 tbsp Saunders' Malt Extract
2 tbsp grated ginger
2 tbsp fresh thyme leaves
1 tbsp Dijon mustard
1 tsp sea salt
Method
Preheat oven to 220°C.
Spread the chopped vegetables on a lined sheet pan or tray, drizzle with olive oil, season with salt and toss.
Place sausages on a wire rack, set over a second baking tray (this helps them to crisp).
Place both trays in the oven together and cook for 20 minutes.
While they cook, whisk dressing ingredients together in a medium jug, until smooth and glossy.
Remove trays from the oven, slice the sausages, then add them to the roasted vegetables.
Drizzle generously with the malt ginger dressing and toss.
Serve immediately, garnished with extra thyme.