Saucisses au four sur une plaque, faciles

Ingrédients

• 2 tablespoons Oil (I used vegetable oil)
• 8-10 Sausages (I used good quality gluten free pork sausages)
• 10 New potatoes (Also known as baby or mini potatoes. You can use medium sized potatoes quartered.)
• 3 Carrots
• 2 Red onions
• 2 teaspoons Mixed herbs (I used a mix of thyme, oregano and rosemary.)
• 1/8 teaspoon Salt and Pepper
• 400 ml Hot beef stock (You can use chicken stock if preferred. I used Knorr beef stock cubes as they are gluten free. )
• 1 tablespoon Cornstarch (also known as Cornflour in the UK.)

Préparation

1. 1

   --- How to make sausage traybake in the oven ---

2. 2

   Preheat the oven to 200°C/400°F/Gas mark 6

3. 3

   Cut the the vegetables into even sized pieces, Slicing the new potatoes into halves, Cutting the carrots into even sizes and quartering the onions into wedges.

4. 4

   Place all the vegetables into the baking tray and pour over the oil and mixed herbs, salt and pepper. Toss together until all the vegetables are evenly coated in the oil and herbs. Space out the vegetables until they are arranged in a single layer.

5. 5

   Place the sausages on top of the layer of vegetables and place in the oven for 20 minutes.

6. 6

   Just before the tray is due out the oven. Place the cornstarch (Cornflour in the UK) into a small bowl and add 2-3 tablespoons of cold water until it resembles a smooth slurry with no lumps. Mix the slurry into the hot beef stock until fully combined.

7. 7

   Carefully remove the tray from the oven and turn over the sausages. Pour the beef stock mix into the tray. Place the tray back in the oven for a further 25 minutes or until the sausages are a nicely browned and the vegetables are soft.