Sausage & Mustard Tray Bake

Ingredients

• 3 (approx. 450 g)potatoes
• 1red onion
• 2 (approx. 200 g)carrots
• 2 (approx. 200 g)parsnips
• 4sausages
• 1 tbspolive oil
• 1 heaped tspwholegrain mustard
• 1 tspsea salt
• 1/4 tspblack pepper
• 1 1/2 tbsprunny honey

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C fan or 210°C conventional.

2. 2

   Prepare the vegetables

   Peel the carrots, parsnips and onion. Cut all the vegetables into similarly sized pieces and put them in an ovenproof dish.

3. 3

   Add the sausages

   Place the sausages in the dish and prick each a couple of times with a sharp knife.

4. 4

   Mix the dressing

   Stir together the olive oil, honey, salt, pepper and mustard in a small dish. Pour the mixture over the sausages and vegetables, then toss until everything is coated.

5. 5

   Bake until browned

   Bake for 40–45 minutes, until the sausages are browned and the vegetables are cooked through and browned. Halfway through cooking, stir the vegetables and turn over the sausages.

What is a sausage tray bake?

A tray bake is a one-dish meal cooked together in the oven, here pairing sausages with potatoes and root vegetables. This British-style combination is hearty and straightforward, with little hands-on cooking once the ingredients are in the dish.

The mustard and honey bring a savoury, sweet-tangy coating to the vegetables and sausages. Cutting the vegetables to a similar size helps them cook at a similar pace.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and root vegetables provide most of the carbohydrates, while sausages and olive oil contribute much of the fat; sausages also provide the protein. Serve with extra greens or salad for a fresh side without changing the main bake.

Choosing the vegetables

Potatoes: they make the bake filling and take on the honey-mustard dressing as they roast.

Root vegetables: carrots and parsnips add sweetness, while red onion softens and browns in the oven. Other vegetables can be used, but choose pieces that can cook in the same time.

Getting an even bake

Even pieces: aim for similar-sized chunks so smaller pieces do not cook much faster than larger ones. Keep the vegetables in a single, reasonably even layer in the ovenproof dish.

Midway turn: stirring the vegetables and turning the sausages halfway through helps them brown on more than one side. It also redistributes the dressing.

Checking for doneness

Vegetables: check that the largest pieces are tender all the way through and browned at the edges. If they need more time, continue baking until cooked through.

Sausages: look for browned skins and make sure they are fully cooked inside. Cooking time can vary with their size and the oven.

The honey-mustard coating

Mix the oil, honey, seasoning and wholegrain mustard before pouring it over the ingredients. Toss well so the vegetables and sausages are coated rather than leaving the dressing pooled at the bottom.

The honey helps the outside brown, so keep an eye on the dish towards the end of cooking. The mustard seeds add texture as well as a sharp, savoury note.

What to serve alongside

The potatoes and root vegetables make this a substantial meal on its own. For a fresh contrast, serve it with a simple green salad or steamed greens.

A spoonful of the juices from the dish can be served over the vegetables and sausages. Take care when lifting the dish, as the juices and cooking fat will be hot.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces to help them cook evenly.
• Use an ovenproof dish large enough to spread the ingredients out.
• Toss thoroughly so the mustard and honey coat the vegetables as well as the sausages.
• Stir the vegetables and turn the sausages halfway through baking.
• Check the largest vegetable pieces for tenderness before serving.

Variations

• Use different roots: Swap in other vegetables that can roast in a similar time.
• Change the mustard: Use a different mustard for a change in flavour, adjusting to taste.
• Add herbs: Scatter herbs over the vegetables before baking.
• Serve with greens: Add steamed greens or a green salad alongside the tray bake.

Common mistakes to avoid

• Uneven chunks: Large pieces may stay firm while small ones soften; cut the vegetables to a similar size.
• Crowded dish: Ingredients can cook unevenly when piled up; use a dish with room to spread them out.
• Skipping the toss: Bare patches may stay less flavourful; coat all the ingredients with the dressing.
• Forgetting the halfway turn: The underside may brown less; turn the sausages and stir the vegetables midway.
• Relying only on the timer: Vegetable sizes and ovens vary; check that the largest pieces are tender.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions