STICKY SAUSAGE TRAY BAKE
All you need for supper baked in one tin. Why make more washing up, I say! This is a gorgeous dish for family and friends.
8 Premium Pork sausages
2 tbsp olive oil
2 red onions cut into wedges
2 carrots cut into 2 cm chunks
2 red peppers, deseeded and cut into chunks
2 sweet potatoes, peeled and cut into chunks
1 x 500g pack new potatoes cut in half
1 tsp. dried mixed herbs
Salt and pepper
2 tbsp runny honey
1 tbsp grainy mustard
Heat the oven to 200C/180 fan/Gas 6. Put the sausages and vegetables into a roomy roasting pan and pour over the oil. Mix well to make sure everything is coated, season with salt and pepper and the dried herbs. Roast in the oven for 30 minutes, turning a couple of times, until the vegetables are soft and the sausages nicely browned. Mix the honey and mustard together and pour over the sausages and vegetable. Stir gently to mix and return to the oven for a further 10 minutes. Serve with a crunchy green salad.
Tip: Sweet potatoes turn black very quickly after peeling, so give them a light rub with oil if they are going to have to wait. Cut them last before adding to the roasting tin with the sausages.Go Back