German Style Polony Sausage Tray Bake

CategoryDifficultyBeginner
Prep Time10 minsCook Time40 minsTotal Time50 minsYields4 Servings

Ingredients
Marinade:
 50 ml maple syrup
 1 tbsp wholegrain mustard
 10 g fresh thyme, finely chopped
 4 garlic cloves, crushed
 3 tbsp olive oil
 400 g Fry’s Slicing Sausage/Polony, cut into thick slices
 2 fennel bulbs, roughly chopped
 500 g baby potatoes
 2 cooked beetroot, diced
 4 tbsp wholegrain mustard
 100 g sauerkraut
 Crusty bread, to serve

Method

1

Preheat the oven to 220ºC/200ºC fan/ Gas 8.

2

Mix together all the marinade ingredients and set aside.

3

In a large bowl combine the Fry’s Sausage/Polony, fennel and potatoes. Add the marinade and mix together until evenly coated.

4

Transfer the marinated mixture onto a lightly oiled, large baking tray. Place on the middle rack of the oven and cook for 35-40 mins, turning everything once, or until golden and cooked through.

5

To serve, divide evenly between plates and scatter with the diced beetroot. Enjoy with mustard, sauerkraut and crusty bread.

Ingredients

Ingredients
Marinade:
 50 ml maple syrup
 1 tbsp wholegrain mustard
 10 g fresh thyme, finely chopped
 4 garlic cloves, crushed
 3 tbsp olive oil
 400 g Fry’s Slicing Sausage/Polony, cut into thick slices
 2 fennel bulbs, roughly chopped
 500 g baby potatoes
 2 cooked beetroot, diced
 4 tbsp wholegrain mustard
 100 g sauerkraut
 Crusty bread, to serve

Directions

1

Preheat the oven to 220ºC/200ºC fan/ Gas 8.

2

Mix together all the marinade ingredients and set aside.

3

In a large bowl combine the Fry’s Sausage/Polony, fennel and potatoes. Add the marinade and mix together until evenly coated.

4

Transfer the marinated mixture onto a lightly oiled, large baking tray. Place on the middle rack of the oven and cook for 35-40 mins, turning everything once, or until golden and cooked through.

5

To serve, divide evenly between plates and scatter with the diced beetroot. Enjoy with mustard, sauerkraut and crusty bread.

German Style Polony Sausage Tray Bake
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