Gluten Free Currywurst Tray Bake

Lovely Family Tea Serves: 4-6

This easy tray bake is a delicious high tea and is great served to a group of friends who can tuck into the dish together – nothing better than shared food!  We recommend our delicious gluten free Currywurst sausage in this meal if you fancy a little something different!

Tray Bake Ingredients

2 tsp (10 mL) cumin seeds

2 tsp (10 mL) coriander seeds

1 tbsp (15 mL) sweet paprika

2 tbsp (30 mL) pul biber chili flakes (see note)

1 lb (454 g) sausages (preferably with a high meat content)

3 tbsp (45 mL) garlic oil

Maldon sea salt flakes and freshly ground black pepper

2 large potatoes, parboiled with skin on and cut into 1/2-inch- (1.25-cm-) thick slices

1/2 lb (227 g) small peppers or 1 large red and 1 large green pepper, cored, de -seeded and cut lengthwise into 1-inch- (2.5-cm-) thick strips

2 large red onions, quartered and each quarter halved

To serve: 3/4 cup (175 mL) thick Greek yogurt and Sriracha (hot sauce)

Method – How It’s Made

Step 1

Heat a large frying pan over medium-high heat, add the cumin and coriander seeds, and toast for about a minute. shaking the pan until they release their aroma and begin to brown. Break the seeds using a grinder and transfer to a bowl to mix with paprika and chili flakes.

Step 2

Using the same frying pan you used to toast the seeds, fry the sausages over high heat until they start to brown on all sides, 6–8 minutes; you don’t need to fully cook them in the pan as they will finish cooking in the oven later. Remove from the heat and set aside.

Step 3

Preheat the oven to its highest temperature. Line a baking sheet with parchment paper.

Step 4

Brush the paper with 1 tablespoon of the garlic oil and season the base with salt and pepper. Lay the potato slices on the parchment paper and season again with salt and pepper and one-third of the spice mixture. Evenly distribute the sausages, peppers, and onions among the potato slices. Reserve a little of the spice mix for sprinkling, then drizzle over the remaining garlic oil and spice mix and season generously with salt and pepper.

Step 5

Bake until the peppers are nicely browned and the sausages are cooked through, 20–25 minutes.

Step 6

Serve with dollops of thick Greek yogurt, a good drizzle of Sriracha (or other chili sauce), and a sprinkling of the reserved spice mix. For a treat, add fried eggs to the top!

Note: Versatile and mild, pul biber (a.k.a. Aleppo pepper) is widely used in Middle Eastern cuisines. Find it at spice shops, Middle Eastern grocery stores or online.

Recipe excerpted from Feasts: Middle Eastern Food to Savor & Share by Sabrina Ghayour, published by Weldon Owen.

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