Garlic and Herb Sausage Bake with Cheesy Yoghurt Dressing recipe

Name: Garlic and Herb Sausage Bake with Cheesy Yoghurt Dressing
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 300g Cooked Sausages; 1 Orange Pepper; 150g Philadelphia Garlic & Herbs; 100g Greek Yoghurt; 80g Mozzarella Cheese; 50g Extra Mature Cheddar; 20g Butter; 1 tsp Salt; 1 tsp Black Pepper

Juicy cooked sausages are baked with sweet orange pepper and finished with a creamy garlic and herb yoghurt dressing and a bubbling cheese topping. It’s a quick, comforting traybake with plenty of savoury flavour.

25 min · Easy · British Jump to method

Garlic and Herb Sausage Bake with Cheesy Yoghurt Dressing

Ingredients

2 servings

300g Cooked Sausages
1 Orange Pepper
150g Philadelphia Garlic & Herbs
100g Greek Yoghurt
80g Mozzarella Cheese
50g Extra Mature Cheddar
20g Butter
1 tsp Salt
1 tsp Black Pepper

Nutrition	Per serving
Calories	625 kcal
Protein	35 g
Carbohydrates	9 g
Fat	47 g
Saturated fat	22 g
Fibre	1.5 g
Sugar	4 g
Sodium	1850 mg

Why this works

Energy-dense and high in protein, but also very high in saturated fat and sodium, so best enjoyed occasionally rather than as an everyday meal.

High protein. The sausages, cheeses and Greek yoghurt provide a substantial protein hit, supporting satiety and muscle maintenance.

High saturated fat. Cheddar, mozzarella, butter and sausages contribute a large amount of saturated fat, which is well above what is recommended for a balanced everyday meal.

Very high sodium. Added salt plus processed/seasoned ingredients make this dish particularly high in sodium, which may be a concern for blood pressure.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Slice the cooked sausages into chunky pieces and cut the orange pepper into strips.
Melt the butter in a baking dish or small roasting tin, then add the sausages and orange pepper. Season with salt and black pepper and toss well so everything is lightly coated.
Roast for 10 minutes until the pepper softens and the sausages are hot through.
Meanwhile, mix the Philadelphia Garlic & Herbs with the Greek yoghurt in a bowl until smooth. Stir in half of the mozzarella cheese and half of the Extra Mature Cheddar.
Remove the tray from the oven, spoon the cheesy yoghurt mixture over the sausages and pepper, then scatter over the remaining mozzarella cheese and Extra Mature Cheddar.
Return to the oven for 8 to 10 minutes, until the top is melted, bubbling and lightly golden.
Serve hot straight from the tray, with an extra grind of black pepper if you like.

Prefer the classic version? Apple and Onion Stuffed Sausages

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