Ingredients:

  • 8 large links (600 g) good quality pork sausages
  • 5 lbs (680 g) small baby potatoes, halved or quartered
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tsp (5 g) Sea Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly cracked
  • 1/2 cup (120 ml) Green Basil Pesto
  • 1 pint (300 g) Cherry Tomatoes (left whole)
  • 3 cloves Garlic, finely minced or grated
  • 1/4 cup (30 g) Freshly grated Parmesan Cheese (optional)
  • 1 Tbsp Fresh Basil, roughly chopped (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper.
  3. Scatter the seasoned potatoes evenly across the prepared sheet pan. Place the sausages (whole or cut into 1-inch chunks) amongst the potatoes. Roast in the preheated oven for 15 minutes.
  4. Carefully remove the sheet pan from the oven. Add the cherry tomatoes, minced garlic, and the pesto to the pan. Use tongs to gently toss everything together until the potatoes and sausages are evenly coated.
  5. Return the pan to the oven for a further 10–12 minutes, until sausages are nicely browned (165°F internal temperature) and potatoes are tender.
  6. Remove from the oven. Scatter the parmesan cheese and fresh basil over the traybake while it is still piping hot, and serve immediately.