Honey and Mustard Sausage Tray Bake
3 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
- 6 Pork sausages
- 1 Leek (sliced)
- 2 Bell peppers (cut into chunks)
- 16 Cherry tomatoes
- 400 g Potato (peeled and cut into small chunks)
- 100 g Carrots (peeled and cut into small chunks)
- 2 tablespoons Olive oil
- 3 tablespoons Honey
- 2 tablespoons Wholegrain mustard
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- In a large mixing bowl, combine 2 tbsp Olive oil, 2 tbsp Wholegrain mustard and 3 tbsp Honey.
- Add 1 Leek, 2 Bell peppers, 16 Cherry tomatoes, 400 g Potato and 100 g Carrots to the bowl and mix well to coat everything in the dressing.
- Spread the coated veg over a large baking tray and add 6 Pork sausages. Brush any remaining dressing over the sausages.
- Put into the oven and cook for 40 minutes, mixing everything around halfway through.