Sticky spiced sausage & plum traybake

Name: Sticky spiced sausage & plum traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Ingredients: 454 g pack Essential British Pork Sausages; 2 red onions, quartered; 1 bulb garlic, halved; 1 star anise; 2 tbsp olive oil; 1 tsp Chinese five spice; ½ tsp plain four; 300 ml chicken stock; 2 tbsp red wine vinegar; 400 g can cannellini beans, drained and rinse; 6 plums, halved; 200 g pack cavolo nero, stems removed, leaves roughly chopped

Plums add a deliciously sticky sweetness to this flavour-packed, one-tray winner.

5 out of 5 stars(2) Rate this recipe

Serves3
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

454g pack Essential British Pork Sausages
2 red onions, quartered
1 bulb garlic, halved
1 star anise
2 tbsp olive oil
1 tsp Chinese five spice
½ tsp plain four
300ml chicken stock
2 tbsp red wine vinegar
400g can cannellini beans, drained and rinse
6 plums, halved
½ x 200g pack cavolo nero, stems removed, leaves roughly chopped

Method

Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, combine the sausages, onions, garlic and star anise; coat with the oil and five spice. Roast on the top shelf of the oven for 20 minutes.
Add the four and give everything a turn to coat, then return to the oven for 5 minutes. Add the stock, vinegar and beans to the tin. Stir to combine, season, sit the plums on top and bake for another 18-20 minutes until the sausages are cooked through, no pink meat remains and the sauce has thickened. Nestle in the cavolo nero and cook for a final 3-5 minutes, until tender. Serve with a generous grinding of black pepper.