Sticky Sausage Tray Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Pork Sausages
- 5 Garlic Cloves (in skins)
- 2 Sweet Potatoes (peeled and cubed into bite-size chunks)
- 1 Bramley Apple (cored and sliced )
- 1 Red Onion (peeled and quartered)
- 10 Cherry Tomatoes (halved)
- 3 Rosemary Sprigs
- 1 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Runny Honey
- 1 tsp Wholegrain Mustard
- Β½ tsp Salt
- ΒΌ tsp Pepper
Method
- Preheat the oven to 200Β°C (180Β°C fan / 400Β°F / Gas 6) and place the sausages in a large roasting tin.
- Add sweet potato chunks, sliced Bramley apple, garlic in skins, quartered red onion, rosemary sprigs and halved cherry tomatoes. Drizzle everything with olive oil.
- In a jug mix together the balsamic vinegar, honey and mustard and season with salt and pepper. Pour over the sausages and vegetables. Give everything a final stir before baking in the oven for 35 minutes.
- Take the tray out of the oven and give it a shake. Cover with foil and return to the oven for 10 more minutes or until the sweet potato is cooked through. Squeeze the garlic out of their skins before serving.