Pork Chipolata Sausage Tray Bake with Salsa

510 g pork or beef chipolatas (approx 18 chipolatas depending on size). You can buy gluten-free if required.
1 kg baby potatoes, skin on, halved. Can be prepared earlier and left in water to draw out a little starch
½ sweet potato, chopped larger than the baby potatoes
2 red onions, sliced into wedges
1 garlic clove, crushed
1 bunch asparagus, halved
60 g rocket
250 g truss cherry tomatoes - you can use more
olive oil
salt, pepper, herbs such as parsley or thyme
quality store-bought spicy salsa verde, or other condiment such as tomato relish - many are gluten free

Preheat oven to 220℃/428℉.
Add potato and sweet potato to baking tray lined with baking paper. Sprinkle liberally with olive oil and season with salt and pepper. Bake for 40 minutes, turning occasionally.
At the 40 minute mark, add onion and garlic, spreading around the potatoes. Add sausages and asparagus, keeping sausages to the top, and put the cherry truss tomatoes in. Sprinkle again with olive oil. Bake for 20-25 minutes until sausages start to brown. If they are a little pale, don't worry, they're still cooked within that time frame.
Spoon through rocket and herbs and season. Serve direct from baking tray to table with salsa verde on the side.