Honey and Mustard Sausage Traybake
with Roast Potatoes and Buttery Sauce
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
3 unit(s)
Carrot
450 grams
Potatoes
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1 unit(s)
Apple
1 bunch(es)
Sage
40 grams
Onion Marmalade
10 grams
Chicken Stock Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the red onion, then chop each half into quarters.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Pop the onion and carrot 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 alongside 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 sausages. They're cooked when no longer pink in the middle.
Meanwhile, halve the apple, remove the core and chop each half into four wedges (no need to peel). Pick the sage leaves from their stalks and roughly chop (discard the stalks).
Halfway through cooking, remove the sausage tray from the oven. Turn the sausages.
Add the apple and sage to the veg. Add a drizzle of oil if it's a little dry. Toss to combine, then return to the oven and roast for the remaining time.
When the sausages and veg have 5 mins remaining, pop a small saucepan on medium heat.
Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat and stir through the butter (see pantry for amount) until melted.
Taste and season with salt and pepper if needed.
Share the sausages, roasted potato chunks and veg between your plates.
Spoon over the buttery sauce to finish.
Enjoy!
