Sticky Sausage Tray Bake With Honey And Mustard
This Sticky Sausage Tray Bake with Honey & Mustard is a deliciously tasty one-pan dish that can be prepared ahead of time and requires little hands-on cooking. Perfect for a family midweek meal!
Servings: 4 servings
Calories: 591kcal
Ingredients
- 8 sausages check packaging to ensure gluten free
- 600 g (1.3 lb) new potatoes cut into small chunks
- 2 red peppers diced into squares
- 2 red onions chopped into wedges
- 3 medium carrots chopped into thick diagonal slices
- 1 tablespoon thyme dried or fresh
- 3 tablespoon runny honey Only suitable for children from 12 months
- 3 teaspoon wholegrain mustard
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Pre-heat oven to 180˚C Fan/200˚C/390˚F/Gas mark 6.
- Chop all the veggies. Dice the pepper into squares, chop each onion into eight wedges, the carrots into thick slices or batons and chop each miniature potato in half. (If you are using standard-size potatoes, chop them into smaller pieces - just larger than bite size is good)
- Place all the vegetables in a large roasting tray, drizzle with olive oil, sprinkle over the dried thyme and give them a good mix until the veggies are fully coated.Try and make sure they are in a single layer to avoid overcrowding the tray, otherwise the veggies won't crisp up whilst cooking. Add the sausages on top of the vegetables & roast in a preheated oven for 40 minutes.
- While the vegetables & sausages are cooking, mix together the honey and mustard to make the dressing.
- Remove the vegetables & sausages from the oven. Place the sausages in a large mixing bowl, pour over the honey & mustard sauce and stir until the sausages are fully coated.
- Place the glazed sausages back on top of the veg mixture, pouring any remaining dressing over the sausages. Roast in the oven for a further 20 minutes until the sausages are cooked and golden brown. Serve immediately.
Notes
See the recipe post for more detailed guidance and instructions.
Tips & Tricks
* Use A Non-Stick Pan: A good quality, nonstick roasting tin is a must to stop the food from sticking to the pan.
* Scrape The Pan: When stirring the sausages and veg, scrape the bottom of the roasting tin with a wooden spoon to get all the crispy bits!
* Serve with Crusty Bread: The tray bake is delicious on its own, but serving it with some crusty bread to dip & soak up all the flavourful juices makes it heavenly!
* Adjust Seasoning to Taste: Taste and adjust the seasoning of your honey and mustard mixture according to your preference. Add more honey for sweetness, more mustard for a tangy kick, or a pinch of salt and pepper for balance.
How Can I Make This Allergy Friendly?
As long as you make sure your sausages don't contain any allergens (it's mainly gluten that lurks in sausages) then this dish is pretty allergy-friendly as it's also naturally dairy-free and egg-free.
Make It Mustard-Free: Mustard is one of the less common top 14 allergens. As one of the main components of the dish, it's a little hard to substitute, however, I have come up with an alternative flavour combination you can try instead. Swap the mustard for two teaspoons of soy sauce and two teaspoons of sesame seeds. Mix these with the honey and pour over the sausages for an Asian sticky alternative.
Nutrition
Calories: 591kcal | Carbohydrates: 53g | Protein: 20g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 724mg | Potassium: 1257mg | Fiber: 7g | Sugar: 21g | Vitamin A: 9672IU | Vitamin C: 116mg | Calcium: 70mg | Iron: 3mg