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Kangaroo Sausage Bake

Kangaroo Sausage Bake


Minutes to Prepare: 15
Minutes to Cook: 90


4 Persons

      • 1 tsp olive oil
      • olive oil spray
      • 8 Kanga Bangas
      • 2 onion, sliced
      • 2 cup low sodium chicken stock
      • 2 Tbs balsamic vinegar
      • 300g sweet potato, cut into 1″ lengths, skin on
      • 200g butternut (or firm) pumpkin, skin on cut into 1″ cubes
      • 8 brussles sprouts, tailed
      • 1 baby fennel bulb, cut into quarters
      • 1 tsp dried rosemary leaves,or 2 sprigs fresh
      • 2 bay leaves
      • 2 large field mushrooms, cut into quarters, or 8 button mushrooms, left whole.
      • 125g cherry truss tomatoes, (12 cherry tomatoes)


      1. Preheat oven 190C
      2. Spray a roasting pan with oil, set aside
      3. Meanwhile into a non stick pan put 1 tsp olive oil. Add onions and cook until softened. Add stock , bring to the boil and cook for about 4 min until the mixture has reduced slightly.. Stir in vinegar.
      4. Into the sprayed roasting pan put sweet potato, pumpkin. brussles sprouts, and herbs.’ Spray vegetables lightly with olive oil spray.
      5. Pour the onion and stock over the vegetables, distributing the onion evenly over all vegetables.
      6. Place roasting pan into oven and cook for 15 min.
      7. Add fennel and spray with olive oil, lightly and continue cooking for 15 min,
      8. Mix the vegetables up in the pan, being very careful not to break them up.
      9. Add sausages and mushrooms to the dish.
      10. Return to the oven and cook for a further 25 – 30 mins.
      11. Check the vegetables and sausages are cooked and browned. If not give more cooking time at this stage.
      12. Add tomatoes on top of the vegetables and cook for a further 5 – 10 min or until vegetables are browned and softened, and sausages are cooked.

Nutritional Facts

      • Servings Per Recipe: 4
      • Amount Per Serving
      • Calories: 366.1
      • Total Fat: 2.8 g
      • Cholesterol: 0.0 mg
      • Sodium: 637.9 mg
      • Total Carbs: 38.0 g
      • Dietary Fiber: 8.4 g
      • Protein: 26.0 g

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=683913