Devilled Sausage Tray Bake
If you want to whip up something for a bunch of hungry children or a crowd in under an hour, including prep and bake time, then this recipe is for you!
Devilled Sausage Tray Bake
You Will Need:
Clean hands
Large glass or ceramic oven dish
Tin foil (use recyclable if you can) – if your dish has a lid, even better
Jug or bowl
Wooden serving spoon
Serving size: This feeds 5–6 people, depending on how hungry they are!
Ingredients:
1.5 cups uncooked white rice (brown rice takes too long to cook, making this dish turn mushy)
10–12 sausages – small breakfast sausages work best (use more if you’re using these) or halve them if you’re using fat sausages like those in the photo (I ended up sizzling these off a bit first, then putting them back into the dish)
2 green apples, cored and quartered (you can use any type of apple, but a tart apple works best)
½ cup frozen peas
½ cup frozen corn
1 leek, rinsed and chopped into slices
3 cups heated chicken stock (zap in microwave for 1–2 minutes – you can use beef or veggie stock)
1–2 tbs Worcestershire sauce
1 squirt tomato sauce (homemade or store bought)
salt and pepper to taste
Method:
Preheat the oven to fan bake 200°C.
Evenly place the rice in the bottom of the dish.
Place the sausages on the rice, then place the apples around the sausages.
Scatter the peas, corn and leek over the rice, sausages and apples.
Season with salt and pepper to taste.
In a jug (or bowl), combine the heated chicken stock, Worcestershire sauce and tomato sauce, mix together and then pour over the ingredients in the dish.
Use a spoon to prod the sausages into the liquid so they settle in nice and snug.
Cover with tin foil (or a lid) and bake for 20 minutes.
After 5 minutes, remove the tin foil or lid to give the sausages a little ‘sizzle up’. Turn the sausages so both sides brown – approximately 5 minutes each side.
Add a little more stock, if it looks to dry while you are sizzling off the sausages.
Once the sausages have browned, check they are cooked through by poking them with a skewer or knife; if the juice comes out clear, job done!
Serve with a simple green salad or just as is.