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Sausage, Red Cabbage & Leek Tray Bake

Sausage, Red Cabbage & Leek Tray Bake

Rating
4rating out of 5

(710 reviews from our customers)

Prep Time

35 min

Cuisine

British

For this crowd pleasing tray bake, you'll roast juicy sausages with a colourful mix of red cabbage, leeks and a tangy green tomato chutney sauce. Simply delicious!

Prep Time

35 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Leek
1 leek
6 cumberlands
6 Cumberland sausages †
rosemary & thyme mix
10g rosemary & thyme mix
140g pickled red cabbage
250g red cabbage
green tomato chutney
1 green tomato chutney pot (20g) †
beef stock cube (new5/18)
1/2 Knorr beef stock cube †
Ciabatta-roll
1 ciabatta roll †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 6 Cumberland sausages<span class="strong">†</span>
  • 10g rosemary & thyme mix
  • 250g red cabbage
  • 1 green tomato chutney pot (20g)<span class="strong">†</span>
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 ciabatta roll<span class="strong">†</span>
Typical Values per 100g per serving
Energy 527 kJ
126 kcal
2691 kJ
645 kcal
Fat
of which saturates
6.7 g
2.3 g
34.3 g
11.9 g
Carbohydrate
of which sugars
10 g
3.4 g
51.1 g
17.6 g
Fibre 2.3 g 11.5 g
Protein 5.8 g 29.5 g
Salt 0.94 g 4.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
6 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
10g rosemary & thyme mix
rosemary & thyme mix
250g red cabbage
red cabbage
1 green tomato chutney pot (20g)
Green tomatoes, muscovado sugar, bramley apples, dates, tomatoes, cider vinegar, raw cane sugar, garlic, sea salt, chillies, fenugreek, coriander seed, cumin, black pepper, mustard seed, cardamom
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 ciabatta roll
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
Allergens
  • Allergens highlighted by † (sulphites, gluten, mustard, celery, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Slice the red cabbage into 4 [8] thin wedges

Remove some butter from the fridge and set it aside to soften

2

Add the red cabbage wedges to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Add the Cumberland sausages to the tray and put it in the oven for an initial 10 min

3

Whilst everything is in the oven, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely in half lengthways and chop into 8 [16] pieces

4

Strip the thyme and rosemary leaves from their stems and discard the stems

Boil a kettle

5

Once the sausages and red cabbage wedges have had an initial 10 min, remove the tray from the oven

Add the chopped leek with a drizzle of olive oil and a pinch of salt and pepper, then sprinkle over the rosemary leaves and half the thyme leaves (save the rest for later!)

Return the tray to the oven for a further 5-6 min or until everything is beginning to brown

6

Meanwhile, rip the ciabatta roll[s] roughly into croutons

Add the croutons to a bowl with a knob of butter and the remaining thyme leaves

Mix everything together so that the croutons are evenly coated – these are your thyme croutons

7

Dissolve 1/2 [1] Knorr beef stock cube in 200ml [350ml] boiled water and stir in the green tomato chutney – this is your green tomato stock

Once everything is beginning to brown, remove the tray from the oven, add the green tomato stock and top with thyme croutons

Return the tray to the oven for a final 8-10 min or until the sausages are cooked through (no pink meat!) and everything is golden - this is your sausage, red cabbage & leek tray bake

8

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Serve the sausage, red cabbage & leek tray bake

Drizzle any remaining sauce from the tray all over

Enjoy!

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