I’m not gonna lie: it hasn’t been much fun around here lately. Lingering viruses, minor operations, battles with greedy developers..
But we’re still standing and things are looking pretty rosy for the future.
After all, it’s Spring. And how you can be gloomy in Spring?
While I was sick, I got sent some gluten free sausages from Beak & Sons to review. We still have a pack in the freezer to try out, but the ones we’ve had so far were ace. Our favourite sausages are pork and almost always get the same treatment: traybake.
A traybake is a pretty generic term and it can mean one of two things.
It’s a kind of baked good in between a cake and biscuit (cookie if you’re American); something we’d probably call a “slice” here in Australia.
It’s also a marvellously lazy dinner, a one-pot wonder where all ingredients are thrown into a baking dish and stashed in the oven.
Obviously, our sausages were destined for the dinner variety of traybake.
(Sorry about the pictures – the originals got wiped from my phone)
There are actual recipes for these things, but I prefer to just freehand and use up whatever’s in the fridge. It’s a great way to use up odds and ends, and the veg that you were probably going to throw out next bin night when you checked the crisper drawer for abandoned produce.
We tend to go for a vaguely Italian theme for ours: potatoes, capsicum, fennel, olives, herbs, pork sausages, cannellini beans, onions, garlic and olive oil. When it’s close to the end, we sprinkle over some balsamic vinegar and maybe some chunks of stale Italian bread or some cherry tomatoes. Out of the oven we add rocket, basil, and feta, depending on what we have. If you cut your sausages in thirds before putting them in the oven, you can get away with eating it out of a bowl, with a fork…on the lounge.
You could do a Moroccan version with lamb sausages, pumpkin or sweet potato, chick peas, capsicum, green olives, and spices like cumin and coriander, then serve with couscous or quinoa. Or change the sausages to chorizo for a kinda Spanish version.
Or swap out the sausages for chicken drumsticks to make it an easy weeknight roast dinner.
The other lazy bonus with traybakes for dinner is that the leftovers do an amazing job of turning breakfast eggs into a solid frittata. And still no effort required other than reheating in a frying pan and then pouring over some beaten eggs.
The Beak & Sons sausages worked very nicely in both traybakes. The Tuscan Pork ones were a bit more subtle compared to the ones we normally get, but they’re from an Italian butcher. Still very nice. And the Traditional Beef ones were very beefy. We tend not to buy beef sausages as they are never that flash, nor do they taste like beef. So these were a bit of a surprise for us. We still have the Chicken and Mushroom to try. They’ll probably make an appearance on the weekend. Not sure what I’ll do with them yet but they might get a more traditional treatment with mash and gravy as we’re starting Get Commando Fit next week and it’ll be our last chance to carb up for a while.
I can’t tell you about the ingredients as my husband actually did the cooking (told you it was easy) and threw out the packaging before I got to take a photo. I did glance at them before telling him what to cook but all I remember is that they were decent and not hiding stuff we don’t eat. Mind you, I was fairly well out of it and had lost my voice for an entire week… No gluten in these 3 flavours (other flavours do contain gluten) and they have more meat than other brands of sausages. More like butcher sausages than typical supermarket sausages. The last time we bought supermarket sausages, we tried another brand that people rave about and they had a huge amount of carrot in them. Yes, carrot.
Thanks to Beak & Sons for supplying the sausages to review. Available at Woolworths.
Product images stolen from the Beak & Sons Facebook page 😉
What’s your go-to dinner for when you are too lazy or too sick to cook?