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Ready in 30 minutes

Pork Sausage & Potato Traybake

with Roasted String Beans & Chimichurri

Cooking time

30 minutes




660 /serving

When you’re following the trail of a good traybake, you won’t find many dishes along the way. Everything slides easily and willingly onto a sheet pan in this charmingly rustic ensemble. Our mild pork sausages and chunks of potatoes have kid curb appeal, with string beans conveniently coming in for the last of the roasting time. A bright green chimichurri sauce with a lemon and parsley base punches up these simple pleasures for the adults, too.

We will send you:

  • 4 Mild Italian pork sausages
  • 900g Potatoes
  • 400g String beans
  • 1 Garlic clove
  • 1 Bunch of parsley
  • 1 Lemon
  • 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

2 Sheet pans
Parchment paper
Olive oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
11 g
1500 mg
Total Carb
53 g
8 g
28 g
8 g
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Start the traybake
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. On a second lined sheet pan, toss the sausages with a drizzle of oil. Roast the potatoes and sausages, flipping halfway, 20 to 25 min., until the potatoes are tender and the sausages* are cooked through. Switch the oven to broil, 2 to 3 min., until beginning to brown.
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Mise en place
Meanwhile, zest and juice the lemon. Remove the stem ends of the string beans; toss with a drizzle of oil, all but a pinch of the remaining spices and S&P. Mince the garlic. Finely chop the parsley leaves and stems.
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Finish the traybake
In the final 8 min. of roasting, remove the pan of sausages from the oven and add the string beans. Roast, stirring halfway, until the string beans are blistered and tender. In the final min., add ½ the garlic and ½ the lemon zest; stir well.
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Make the chimichurri
Meanwhile, in a medium bowl, combine the lemon juice, parsley, remaining lemon zest, garlic and spices, 3 tbsp olive oil and S&P.
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Plate your dish
Divide the traybake (slice the sausages on an angle beforehand if desired) between your plates. Drizzle with the chimichurri. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.