Roasted sausages with apple, sage and cider pan juices

Recipe

Sausage and Apple Traybake

Published 09 October 2026 · Updated 11 October 2026

Pork sausages roasted with firm apples, sage and cider, then finished with a short honey-mustard glaze. A roomy tray lets the sausages brown while the apples soften without collapsing.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 15 min
Cook 35 min
Total 55 min

Timing: Prep covers cutting and seasoning. The initial roast and final glaze are sequential oven stages; the five-minute rest is separate.

Ingredients

Adds 1 items across 1 products — £6.60 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Onion — 1 medium, sliced
  • Neutral oil — 1 tbsp
  • Fine salt and black pepper — to taste
  • Fresh sage — 6 leaves, chopped
  • Cider — 150ml, 100ml for roasting and 50ml for the final glaze
  • Honey — 1 tbsp
  • Wholegrain mustard — 1 tbsp
  • Firm eating apples — 2 (such as Cox or Braeburn), cored and cut into 8 wedges

Method

Prepare the tray

Heat the oven to 200°C, or 180°C fan. Use a 30 x 20cm roasting tin. Toss the apple wedges, onion, sage, oil and a pinch of salt and pepper through the tin.

Add the sausages

Nestle the sausages into the tray, leaving space around each one so they brown rather than steam. Pour in 100ml cider.

Roast and glaze

Roast for 30 minutes, turning the sausages once. Stir the remaining 50ml cider, honey and mustard together, pour it over and roast for 5 minutes until glossy and cooked through.

Rest and serve

Rest for 5 minutes. Spoon the cider glaze and tray juices over the sausages and apples before serving.

Serving Suggestion

Serve with mustard and a crisp green salad or buttery mash.

Frequently Asked Questions

Which apples work best?

Use a firm eating apple such as Cox or Braeburn so the wedges keep their shape.

When should I add the honey?

Add it with the last 50ml cider for the final 5 minutes so it glazes without burning.