Spanish Sausage Traybake & Aioli | Veggie Dinners | Cauldron

Name: Spanish Sausage Traybake & Aioli | Veggie Dinners | Cauldron
Ingredients: 8 Cauldron Lincolnshire Sausages; 500g baby new potatoes, halved (or thickly sliced if large) and par-boiled for 10 minutes; 2 small red onions, cut into 6 wedges each; 2 mixed peppers, deseeded and thickly sliced; 4 tbsp olive oil; A few sprigs thyme, stalks removed; 2 tsp smoked paprika (sweet or hot depending on how spicy you like it); 150ml dry white wine; 250g mixed cherry tomatoes; 125g padron peppers; 1 whole bulb of garlic; 4 tbsp mayonnaise; 1⁄2 lemon, juiced; 2 tbsp flat leaf parsley, chopped

www.cauldronfoods.co.uk

Our Spanish-inspired sausage traybake is the ultimate winter warmer. Perfect for BBQs, sizzle up and serve with a drizzle of aioli and fresh parsley.

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Ingredients

8 Cauldron Lincolnshire Sausages
500g baby new potatoes, halved (or thickly sliced if large) and par-boiled for 10 minutes
2 small red onions, cut into 6 wedges each
2 mixed peppers, deseeded and thickly sliced
4 tbsp olive oil
A few sprigs thyme, stalks removed
2 tsp smoked paprika (sweet or hot depending on how spicy you like it)
150ml dry white wine
250g mixed cherry tomatoes
125g padron peppers
1 whole bulb of garlic
4 tbsp mayonnaise
1⁄2 lemon, juiced
2 tbsp flat leaf parsley, chopped