My tasty chipolata traybake recipe

The best things can happen when you’re cooking with what’s left in your fridge. That’s also how I discovered this dinner traybake recipe with chipolata sausages. Bare in mind, the ingredients stated are per person, so you can calculate how much you’ll need for larger groups!

Here are the ingredients you’ll need:

• 3 chipolata sausages, if you’re vegetarian, spicy vegetarian sausages work just as well!
• Fresh spinach
• 2 handfuls of cherry tomatoes
• 100 grams of baby potatoes
• A red onion
• Grated cheese
• Dried oregano and basil
• Garlic powder
• pepper, salt and olive oil

Let’s get this traybake in the oven!

This dinner recipe really couldn’t be easier. Pre-heat the oven at 200 degrees. Then you start by cutting up the sausages, the tomatoes and the onion.Make sure the pieces aren’t too small, since they can dry out or burn that way.

There are two ways you can prepare your tray. I used a glass oven dish, which I greased beforehand with some olive oil. You can also use a real tray with a sheet of baking paper on top. When the oven is hot enough, you put the sausages, spinach leaves, cherry tomatoes, potatoes and onion on the tray. Then, sprinkle the oil all over it, this will make everything more crispy. However, you shouldn’t use too much, since it can make it too greasy. Then, you sprinkle the oregano, basil, garlic powder, salt and pepper over the mix and give everything a good stir to make sure it’s all divided equally. I usually don’t add salt to dishes, but it will dry out the ingredients better Lastly, you add the grated cheese all over the tray and put the tray in the oven for 30 minutes.

I would recommend to regularly check the tray. All ovens are different, so you should make sure that nothing is heating up too quickly. However, you should also make sure the potatoes are good through and through. Since they’re member of the ‘Nightshade family’, they can make you quite ill when you’re eating them raw.

Adaptations of the recipe

As mentioned before, it’s quite easily turned into a vegetarian recipe by changing the chipolata sausages into vegetarian ones. You could also use beans and some chili powder in the mix if you don’t have the vegetarian sausage option available to you. If you want to make it vegan, I would recommend using a little bit more salt and maybe add some vegan mayonnaise to make the recipe a little more creamy.

I hope you’ll like this recipe as much as I do! I’m so curious to know if you did and maybe if you’ve switched up some ingredients, so let me know in the comments below! If that’s the case, you might also like my pumpkin stew recipe. Want more like this? Then please subscribe to my blog or follow me on Instagram, Pinterest and Twitter, so you’ll never have to miss a new post!

Lots of love,

Lisa

Pin it!