Sticky Sausage Tray Bake in a Honey Mustard Sauce
Looking for a delicious and easy dinner recipe? Look no further than this hearty Sausage Tray Bake. Roasted in a sticky honey mustard sauce, it's definitely one to add to your rotation dinners!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Honey Mustard Sauce
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic, minced
- Salt & Black Pepper, to taste
- 8 Pork Sausages
- 15-20 Baby Potatoes, sliced in half
- 3 small Red Onions, Quartered
- 1 Apple, sliced into thick wedges (see notes)
- 1 bulb of Fennel, sliced (see notes)
- few sprigs of Rosemary and Thyme
In a bowl, combine your honey mustard sauce ingredients. Place to one side.
In a suitably sized tray, add all of your tray bake ingredients and combine with your sauce. Stab the sausages a few times, then pop in the oven at 190c/375f for 20mins, just until the sausages start to brown.
Take out the oven and slot in your apple wedges. Flip your sausages and pop back in the oven for another 15-20mins, or until the sausages and nicely browned and the sauce is sticky. This may take longer, but don't be tempted to turn up the temp as the honey will burn.
a) Fennel - If you're not keen on fennel, or not sure you'd like it, please sub for a pepper/capsicum. Fennel has a very powerful and distinctive taste, quite similar to liquorice. It goes beautifully with pork, but will ruin the whole dish if you don't like it.
b) Apple - I use green apples as I like the sharp taste with the pork and sweet honey. However, you can use any sweeter variety if you fancied!
c) Calories - Based on using 17 potatoes and sharing between 3 people.
Calories: 907kcal | Carbohydrates: 60.7g | Protein: 29.18g | Fat: 62.04g | Saturated Fat: 20.207g | Polyunsaturated Fat: 7.987g | Monounsaturated Fat: 30.762g | Trans Fat: 0.005g | Cholesterol: 127mg | Sodium: 1387mg | Potassium: 1575mg | Fiber: 8.8g | Sugar: 25.24g | Vitamin A: 1700IU | Vitamin C: 57.8mg | Calcium: 120mg | Iron: 4.1mg