Kangaroo Sausage Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 366.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 637.9 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 8.4 g
- Protein: 26.0 g
View full nutritional breakdown of Kangaroo Sausage Bake calories by ingredient
Introduction
Recipe heavily adapted from Taste magazinePlease note: the photo was taken straight out of the oven in the dish it was cooked in.
Chevap sausages or other low fat, low carb sausages can be used instead of kangaroo sausages
An easy, cheap meal that perhaps needs only a few steamed green vegetables to complete it although there are plenty of vegetables in the dish.. Recipe heavily adapted from Taste magazine
Please note: the photo was taken straight out of the oven in the dish it was cooked in.
Chevap sausages or other low fat, low carb sausages can be used instead of kangaroo sausages
An easy, cheap meal that perhaps needs only a few steamed green vegetables to complete it although there are plenty of vegetables in the dish..
Number of Servings: 4
Ingredients
-
1 tsp olive oil
olive oil spray
8 Kanga Bangas
2 onion, sliced
2 cup low sodium chicken stock
2 Tbs balsamic vinegar
300g sweet potato, cut into 1" lengths, skin on
200g butternut (or firm) pumpkin, skin on cut into 1" cubes
8 brussles sprouts, tailed
1 baby fennel bulb, cut into quarters
1 tsp dried rosemary leaves,or 2 sprigs fresh
2 bay leaves
2 large field mushrooms, cut into quarters, or 8 button mushrooms, left whole.
125g cherry truss tomatoes, (12 cherry tomatoes)
Directions
Preheat oven 190C
Spray a roasting pan with oil, set aside
Meanwhile into a non stick pan put 1 tsp olive oil. Add onions and cook until softened. Add stock , bring to the boil and cook for about 4 min until the mixture has reduced slightly.. Stir in vinegar.
Into the sprayed roasting pan put sweet potato, pumpkin. brussles sprouts, and herbs.' Spray vegetables lightly with olive oil spray.
Pour the onion and stock over the vegetables, distributing the onion evenly over all vegetables.
Place roasting pan into oven and cook for 15 min.
Add fennel and spray with olive oil, lightly and continue cooking for 15 min,
Mix the vegetables up in the pan, being very careful not to break them up.
Add sausages and mushrooms to the dish.
Return to the oven and cook for a further 25 - 30 mins.
Check the vegetables and sausages are cooked and browned. If not give more cooking time at this stage.
Add tomatoes on top of the vegetables and cook for a further 5 - 10 min or until vegetables are browned and softened, and sausages are cooked.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMMABE1.
Spray a roasting pan with oil, set aside
Meanwhile into a non stick pan put 1 tsp olive oil. Add onions and cook until softened. Add stock , bring to the boil and cook for about 4 min until the mixture has reduced slightly.. Stir in vinegar.
Into the sprayed roasting pan put sweet potato, pumpkin. brussles sprouts, and herbs.' Spray vegetables lightly with olive oil spray.
Pour the onion and stock over the vegetables, distributing the onion evenly over all vegetables.
Place roasting pan into oven and cook for 15 min.
Add fennel and spray with olive oil, lightly and continue cooking for 15 min,
Mix the vegetables up in the pan, being very careful not to break them up.
Add sausages and mushrooms to the dish.
Return to the oven and cook for a further 25 - 30 mins.
Check the vegetables and sausages are cooked and browned. If not give more cooking time at this stage.
Add tomatoes on top of the vegetables and cook for a further 5 - 10 min or until vegetables are browned and softened, and sausages are cooked.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMMABE1.