Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serves: 4


  • 1 Pack of Blacker Hall Thin Pork Sausages
  • 1 Blacker Hall Summer veg box (containing a bag of spinach, Yorkshire Asparagus, 1 pepper, 1 red onion, cherry tomatoes, 1 bag of new potatoes, 1 pack of sugarsnap peas)
  • Olive Oil
  • Dried Basil
  • Salt


    1. Pre-heat the oven to 190°
    2. Par boil the new potatoes for 10 minutes and drain thoroughly
    3. Meanwhile trim the woody ends off the asparagus
    4. Dice the pepper and the onion.
    5. Place the sausages on a large oven proof tray.
    6. Scatter the trimmed asparagus, diced peppers, diced onions and whole cherry tomatoes onto the tray amongst the sausages.
    7. Drizzle everything with olive oil, salt and dried basil.
    8. Cook in the oven for 20 minutes.
    9. With 3 minutes of cooking time remaining add the spinach and mangetout.
    10. Serve on toasted sourdough bread.

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