Name: Summer Sausage Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 tbsp oil, plus more for the tin; 1 small aubergine, cut into 3cm chunks (250g); 500g ripe tomatoes (some chopped); pinch sugar; 2 tsp SPAR balsamic vinegar; 2 thyme sprigs, leaves picked, plus more to serve; ½ tsp coriander seeds; ½ tsp chilli flakes; 150g SPAR Garlic Bread Slices; 2 shallots, peeled and sliced lengthways; 4 eggs; 125g ricotta; 10g parmesan or vegetarian alternative, grated; 1 ball of mozzarella, torn into chunks; 4 x SPAR sausages; Serve with SPAR mixed salad / SPAR Semi dried tomatoes and mozzarella

Summer Sausage Traybake

This easy one pot dish has all the fresh flavours of a warm summers evening, but is perfect for when you can’t be bothered with the BBQ. Hearty enough to satisfy everyone, our sausage tray bake is sure to become a family favourite.

Serves: 4
Difficulty: Medium
Prep Time:
15 mins
Cook Time: 40 mins

Tags: Summer, Al fresco, quick and easy, one pot, traybake, sausage

This easy one pot dish has all the fresh flavours of a warm summers evening, but is perfect for when you can’t be bothered with the BBQ. Hearty enough to satisfy everyone, our sausage tray bake is sure to become a family favourite.

How to make a summer sausage tray bake

Looking for a tasty one pot tray bake, but a lighter summery take – look no further! Full of flavour, depth and goodness this easy recipe is perfect to shove in the oven so you can get on with enjoying the company of your friends or family. The leftovers also make for a great lunch! Watch our how-to video or find the ingredients for a sausage tray bake below.

Ingredients Method

What you'll need

3 tbsp oil, plus more for the tin
1 small aubergine, cut into 3cm chunks (250g)
500g ripe tomatoes (some chopped)
pinch sugar
2 tsp SPAR balsamic vinegar
2 thyme sprigs, leaves picked, plus more to serve
½ tsp coriander seeds
½ tsp chilli flakes
150g SPAR Garlic Bread Slices
2 shallots, peeled and sliced lengthways
4 eggs
125g ricotta
10g parmesan or vegetarian alternative, grated
1 ball of mozzarella, torn into chunks
4 x SPAR sausages
Serve with SPAR mixed salad / SPAR Semi dried tomatoes and mozzarella

Method

Oil a large brownie tin or roasting tin (about 35 x 25cm). Put the aubergine in a sieve and scatter over ½ tsp salt. Rub the salt all over the aubergine and leave to drain over a bowl or the sink for 30 mins.
While they’re draining, toss the tomatoes in a bowl with a pinch of salt, the sugar, balsamic vinegar and thyme leaves.
Heat the oven to 180C/160C fan/gas 4. Wipe away any excess salt and moisture from the aubergine. Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium to high heat, then add the coriander seeds. When they’re sizzling, stir in the aubergine and chilli flakes. Cook, stirring for 15-20 mins, until the aubergine is caramelised and soft in the middle.
Tip into the bowl with the tomatoes and add the garlic bread, shallots, sausages. Tip the mixture into a roasting tray and level it out. Drizzle over the rest of the olive oil and bake for 20 mins.
Whisk the eggs with the ricotta, parmesan and seasoning, then pour over the veg and add the mozzarella, tucking it into the traybake, so it’s not all sitting on top.
Return to the oven for another 15 mins, until the garlic bread is crisp and golden and the cheese is melted. Serve with a side salad

And that's how you make an easy one pot dish, perfect for the summer months. To make your own, pick up all the ingredients you need from your local SPAR. Hungry for more? This sausage tray bake recipe is only a taste of what we have to offer. Sign up to our E-newsletter for more foodie inspiration and regular SPAR updates – never miss out on our amazing deals and competitions again!

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