One tray, five sausages, and the oven does the rest
There are nights for projects, and there are nights when the best thing you can do is line a tray, turn the oven on, and walk away. This is the second kind. The whole five-pack goes in with potatoes, pumpkin and red onion, and fifty minutes later the sausages are browned, the veg has gone sweet and golden at the edges, and the washing up is one tray. If your beef share arrived this week and you're wondering where to start, start here.
Ingredients
- 5 Your Farmer grass-fed beef sausages
- 600g potatoes, cut into 3cm chunks (no need to peel)
- 600g pumpkin, peeled and cut into 3cm chunks
- 2 red onions, cut into thick wedges
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to season
- Handful of flat-leaf parsley, roughly chopped, to serve
Instructions
Preheat the oven to 200°C fan-forced. Toss the potatoes, pumpkin, red onion and garlic on your largest roasting tray with the olive oil, oregano, salt and pepper, and spread everything into a single layer.
600g potatoes600g pumpkin2 red onions2 tbsp olive oilRoast for 20 minutes to give the vegetables a head start.
Nestle the sausages in among the vegetables and roast for 15 minutes.
5 sausagesTurn the sausages and roast a further 15 minutes, until they're deeply browned and cooked through with no pink in the middle (about 71°C at the centre) and the veg is golden at the edges.
Squeeze the roasted garlic from its skins and toss it through the vegetables. Scatter with parsley and serve straight from the tray.
4 cloves garlichandful of parsleyAppears in
In every beef share — Sausages (5 pack, 550g)
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The Sausage in Every Share
Your Farmer® grass-fed beef sausages are the quiet staple of the whole box — five to a pack, about 550g, and in every grass-fed beef CSA share we send out. They're preservative-free and gluten-free, so the flavour is doing all the work: grass-fed beef, seasoning, and a natural casing. Grass-fed beef has a deeper, more savoury flavour than grain-fed, and in a sausage there's nowhere for it to hide — which is exactly how we like it.
That natural casing is also why a tray bake suits these sausages so well. Natural casings don't like being blasted — they want steady, even heat — and the oven gives them exactly that while you get on with your evening. One tip that matters: don't pierce them. Everything you want stays inside the casing.
Swaps and Variations
This is less a recipe than a formula, so raid the crisper. Carrot, parsnip and beetroot work beautifully through winter; in summer, swap the pumpkin for chunks of capsicum and zucchini and pull the first roasting stage back to ten minutes. Rosemary can stand in for oregano, and a drizzle of honey over the veg in the last ten minutes takes the caramelised edges somewhere special. Cooking for six? Add more veg rather than crowding the tray — two trays beat one overloaded one every time. And for more ideas across the whole box, our guide to cooking every cut of grass-fed beef is the place to start.
Storage and Leftovers
Leftovers keep in an airtight container in the fridge for up to three days, and cooked sausages freeze for up to three months — though in our experience they rarely last the week. Reheat in a 180°C oven for about ten minutes; the microwave works, but the oven brings the crisp edges back. The best leftover move we know: slice the sausages, chop the veg, and fold the lot through beaten eggs for a ten-minute frittata the next night. And if the pack disappears faster than the month does, you can always add an extra pack of beef sausages to your next delivery.
Frequently asked questions
Do I need to pierce the sausages before baking?
How do I know the sausages are cooked through?
Can I cook the sausages from frozen?
Why doesn't my veg go golden?
Can I double this for a crowd?
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