Beef Sausage, Sweet Potato & Beetroot Tray Bake with Apple Slaw

Protein: 2 x 6 pack SA Organics Beef Sausages

A proper one-tray dinner. Sausages, sweet potato and beetroot roast together until caramelised and golden, with very little to wash up. A crisp, tangy apple slaw on the side cuts through the richness and adds some crunch.

Serves: 4 | Cooking Time:

You’ll need

  • 2 packs beef sausages
  • 600g sweet potato, cut into chunks
  • 300g beetroot, peeled and cut into small wedges
  • 1 brown onion, cut into wedges
  • Olive oil
  • Salt and pepper
  • Dried rosemary or thyme, optional

For the slaw

  • About 1/4 green cabbage, finely shredded
  • 1 apple, finely sliced or grated
  • 1 celery stalk, finely sliced
  • 2 tbsp mayonnaise OR Greek yoghurt
  • 1 tsp Dijon mustard
  • Small squeeze of orange juice
  • Salt and pepper

  1. Heat oven to 200°C.
  2. Place sweet potato, beetroot and onion on a large lined baking tray. Drizzle with olive oil, season and toss well.
  3. Roast for about 15 minutes.
  4. Add the sausages to the tray, turning the vegetables at the same time.
  5. Roast for another 25–30 minutes, turning the sausages once, until cooked through and the vegetables are golden.
  6. Meanwhile, combine cabbage, apple and celery.
  7. Mix mayonnaise or yoghurt with mustard and a small squeeze of orange juice. Toss through the slaw just before serving.
  8. Serve the hot sausage tray bake with the crunchy slaw.

TIP: Cut the beetroot smaller than the sweet potato because it takes longer to cook.

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