Sticky Sausage & Veg Traybake

Cook the Finnebrogue Naked Pork Sausages & vegetables

• Preheat the oven to 200°C (180°C fan).
• Slice the courgettes into thick half-moons and the bell peppers into strips.
• Add the Finnebrogue Naked Pork Sausages and vegetables to a large baking tray. Drizzle with some oil and the honey and balsamic vinegar. Sprinkle over the dried oregano and season with salt and pepper.
• Toss well to coat then roast in the oven for 20 -25 minutes (stir halfway through the cooking time).

Cook the smoky bacon crumb

• Meanwhile, make the smoky bacon crumb, chop the Finnebrogue Smoked Back Bacon into small pieces.
• Heat a frying pan over a medium heat. Add the chopped bacon and fry until cooked, around 7 minutes. Remove the bacon, if you like you can then finely chop it if you want a finer crumb.
• Toast the breadcrumbs in the same pan on low heat until golden, stir in the bacon and take the pan off the heat.

Add the quinoa

• Remove the tray from the oven, move the sausages to one side of the tray then stir in the quinoa, mixing well. Scatter the sausages back over the veg, then pop the tray in the oven for another 5 minutes.

Finish & Plate Up

• Once the Sticky Sausages & Veg Traybake is out of the oven, scatter the smoky bacon crumb generously over the top. Tuck in and enjoy!