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Honey and Mustard Sausage Traybake

Honey and Mustard Sausage Traybake

with roasted potatoes and buttery cranberry sauce

Tags:
Quick Prep
Family Friendly
Allergens:
Schwefeldioxide und Sulfite
Hvede
Gerste

The quantities provided above are averages only.

Total40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Apple

2 unit(s)

Carrot

600 grams

Potatoes

5 grams

Sage

450 grams

Irish Pork Sausages

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

2 tbsp

Butter

Nutrition Values

Energy (kJ)3436 kJ
Energy (kcal)821 kcal
Fat34 g
of which saturates15.1 g
Carbohydrate91.3 g
of which sugars27.5 g
Dietary Fiber0.9 g
Protein42 g
Salt5.3 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).

Halve and peel the red onion, then chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges (no need to peel).

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pick half the sage leaves (per 2P) and roughly chop (discard the stalks).

2

Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

3

Meanwhile, pop the onion, apple, carrot and sage onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.

Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

4

About 5 mins before the sausages and veg are cooked, pop a small pot on medium heat.

Add the cranberry chutney, chicken stock and 50ml water (per 2P). Stir together and bring to the boil, then remove from the heat and stir in 2 tbsp butter (per 2P) until melted.

Taste and season with salt and pepper if needed, then set aside.

5

When everything's cooked, add the roast potatoes to the sausage and veg tray. Mix everything together.

Reheat the buttery sauce if necessary.

6

Share the roasted veg and sausages between your plates. Spoon over the buttery sauce to finish.