Bravas Sausage Traybake With Chickpeas, Peppers and Almonds

Name: Bravas Sausage Traybake With Chickpeas, Peppers and Almonds
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 100 g Mayonnaise; 1 small handful Parsley, finely chopped; 2 x 400 g cans Chickpeas, drained and rinsed; 8 Sausages; 2 Garlic Cloves, crushed; 20 g Plain Flour; 1 large Onion, cut into wedges; 350 g Jar Peppers, drained, rinsed and roughly chopped; 3 tbsp Olive Oil; 2 tbsp Tomato Purée; 1 tbsp Sweet Smoked Paprika; 0.5 tsp Chilli Flakes; 300 ml Chicken Stock; 1 tsp Sherry Vinegar; 40 g Blanched Almonds, roughly chopped

by Cherrypick

Pork

4.6

5m prep time

60m total time

Easy level

15 ingredients

Roast sausages with smoky chickpeas, sweet peppers and crunchy almonds, in a punchy bravas-style sauce for a crowd-pleasing dinner

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 220C/200C fan/gas 7. Put the onion, chickpeas and peppers in a 37cm x 30cm baking dish, along with 2 tbsp of the oil and a good pinch of salt, then mix well. Put the sausages on top, then bake for 40-45 mins, stirring regularly to ensure the sausages brown evenly.

Step 2

Meanwhile, put the remaining oil in a saucepan, then stir in the tomato purée, sweet smoked paprika and chilli flakes. Cook for 3-4 mins, until the tomato purée has darkened and started sticking to the base of the pan a little. Mix in half the garlic along with the flour. Cook for 2 mins, until the flour is slightly darker. Gradually pour in the chicken stock, whisking constantly, until the mixture is totally smooth before adding more. Bring to a simmer and cook for 2-3 mins until thickened. Season to taste with the sherry vinegar, and some salt and pepper. Set aside.

Step 3

Tip the almonds onto a baking tray. Bake for 6 mins, alongside the sausages, until lightly golden. Put the mayonnaise in a bowl and stir in the remaining garlic. Once the sausages are cooked, drizzle them with the bravas sauce and sprinkle over the chopped almonds. Serve with a dollop of the garlicky mayo and a sprinkling of parsley.

Ingredients
Based on 4 servings

100 g Mayonnaise 1 x Sainsbury's Mayonnaise Squeezy 500ml
1 small handful Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
2 x 400 g cans Chickpeas, drained and rinsed 2 x Sainsbury's Chickpeas in Water 400g (240g*)
8 Sausages 1 x Sainsbury's Pork Sausages, Taste the Difference x10 667g
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic
20 g Plain Flour 1 x Sainsbury's Plain Flour 1.5kg
1 large Onion, cut into wedges 1 x Sainsbury's Onions Loose
350 g Jar Peppers, drained, rinsed and roughly chopped 1 x Karyatis Roasted Red Peppers 450g (350g*)
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
1 tbsp Sweet Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
0.5 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
300 ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
1 tsp Sherry Vinegar 1 x Belazu Sherry Vinegar 250ml
40 g Blanched Almonds, roughly chopped 1 x Sainsbury's Almonds Blanched 100g

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