Greek-style sausage and butter bean traybake recipe
Created by The Tesco Recipes team
Let the oven do all the work with this easy Greek-style sausage traybake. Drizzle your veg with a garlic, lemon and oregano oil, then roast with sausages until golden. Serve with a dollop of feta yogurt. Use any leftovers to make our Greek sausage pittas for dinner tomorrow.
See method- Serves 4, with leftovers
- 20 mins to prepare and 50 mins to cook
- 531 calories / serving
- Gluten-free
Ingredients
- 750g new potatoes, cut into 5mm slices
- 3 red onions, cut into wedges
- 2 medium courgettes, halved lengthways and cut into 2cm half-moons
- 3 mixed peppers, deseeded and cut into 2cm wedges
- 2 x 400g tins butter beans, drained and rinsed
- 4 garlic cloves, crushed
- 1 lemon, halved
- 2 tbsp vegetable or sunflower oil
- 2 tbsp dried oregano
- 12 sausages
- 20g fresh flat-leaf parsley, roughly chopped, to serve
For the garlic and feta yogurt sauce
- 200g natural yogurt
- ½ garlic clove, finely crushed
- 100g feta, crumbled
- a pinch of dried oregano
Each serving contains
- Energy
- 2220kJ 531.0kcal
- Fat
- 28g
- Saturates
- 10g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 39.1gProtein 26.1gFibre 8.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- In a large bowl, toss together the potatoes, onions, courgettes, peppers, butter beans, garlic, lemon, oil and oregano until evenly coated. Divide between 2 large baking trays and top one tray with 8 sausages and the other with 4 sausages. Roast for 45-50 mins, tossing halfway through, until the vegetables are tender and the sausages are cooked through. Once cool enough to handle, squeeze over the roasted lemon.
- Meanwhile, make the garlic and feta yogurt sauce by mixing together the yogurt, garlic, feta and a pinch of oregano.
- Spoon half the yogurt sauce over the baking tray with the 8 sausages, alternatively serve it in a bowl on the side for everyone to help themselves. Sprinkle with parsley to serve.
- Transfer the second traybake contents to an airtight container and chill in the fridge for up to 3 days. Pour the remaining yogurt sauce into an airtight container and chill for up to 5 days.
- Cook once, eat twice tip: Use leftovers from this recipe for our Greek-inspired sausage pittas.
- See more Traybake recipes
*Check your sausages are gluten-free, if required.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home .
