Sausage, cinnamon and prune traybake

Ingredients

• 2red onions, cut into slim wedges
• 8prunes, halved
• 2cinnamon sticks
• 5 sprigsthyme
• 2bay leaves
• 8sausages
• 200 mltawny port
• 1 tbspwholegrain mustard
• 1 tbspoil
• 1 tbspred wine vinegar
• 1 tbsphoney
• to tastesalt and black pepper

Instructions

1. 1

   Prepare the tray

   Heat the oven to 200°C, 180°C fan or gas 6. Put the onions, prunes, cinnamon sticks, thyme and bay leaves in a medium roasting tin and season. Arrange the sausages in a single layer on top. Mix the port, mustard, oil, red wine vinegar and honey in a jug, then pour the mixture around the sausages. Roast for 40 minutes, turning the sausages occasionally so they brown evenly, then serve.

What is a sausage, cinnamon and prune traybake?

A traybake is a meal cooked together in a roasting tin, here with sausages, onions and prunes. Cinnamon, thyme and bay bring warm, savoury aromas, while port and honey lend sweetness and vinegar adds a sharper note.

This version relies on the sausages browning while the fruit and onion cook in the liquid around them. The result is a straightforward, full-flavoured main that can be served with a side of your choice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 13g protein, 25g carbs, 28g fat.

The sausages provide most of the protein and fat, while the port, honey, prunes and onions contribute carbohydrates. Serve a moderate portion of the traybake with plenty of vegetables to balance the plate.

The flavour-building ingredients

Prunes and honey: both contribute sweetness, while the prunes also soften as they roast. Halving the prunes helps them mingle with the sauce.

Port and vinegar: tawny port gives the cooking liquid a rich, rounded character, and red wine vinegar provides contrast. Wholegrain mustard adds a savoury, lightly pungent edge.

Cinnamon and herbs: the sticks infuse the sauce without needing to be ground, while thyme and bay add herbal depth. Keep the cinnamon sticks whole so they are easy to remove before serving.

How to arrange the tray

Onion base: spread the wedges, prunes and aromatics across the roasting tin before adding the sausages. This gives the ingredients room to cook in the port mixture.

Sausage layer: arrange the sausages in a single layer rather than piling them up. Pour the liquid around them, as directed, so the tops can colour in the oven.

Getting even browning

Turn the sausages occasionally during the 40-minute roasting time so they colour on more than one side. Use care when moving them, as the roasting tin and liquid will be hot.

Ovens and sausages can vary, so check that the sausages are cooked through before serving. Follow the cooking guidance on the sausage packaging if it calls for a longer time.

Balancing the sauce

Sweetness and sharpness: port, prunes and honey make this a sweet-leaning dish, with the vinegar and mustard balancing that richness. Taste the sauce before serving and adjust the seasoning if needed.

Sauce consistency: the ingredients roast together in the same tin, so the liquid can become more concentrated as it cooks. Spoon the juices over the sausages and onions when serving.

What to serve alongside

A simple side helps make the rich sauce the focus. Serve with vegetables, or choose potatoes, bread or another accompaniment to soak up the juices.

For a more balanced plate, include a generous portion of vegetables alongside the sausages and sauce. The exact choice can depend on what you have available.

Recipe notes & tips

• Use a roasting tin large enough to keep the sausages in a single layer.
• Cut the onions into similarly sized wedges so they cook at a similar pace.
• Mix the sauce ingredients thoroughly before pouring them into the tin.
• Turn the sausages carefully to help them brown evenly.
• Remove the bay leaves and cinnamon sticks before serving.

Variations

• Change the sausages: choose your preferred variety and check its cooking guidance.
• Add apples: include sliced apple for another fruit note.
• Adjust the herbs: use extra thyme if you prefer a stronger herbal flavour.
• Use a different sweetener: swap the honey for an equal amount of maple syrup.
• Serve with mash: spoon the port and prune juices over mashed potatoes.

Common mistakes to avoid

• Crowding the tin: sausages stacked together will not brown as evenly; arrange them in one layer.
• Skipping the turns: the sausages may colour unevenly; turn them occasionally during roasting.
• Pouring sauce over the sausages: the tops may brown less; pour the liquid around them as directed.
• Leaving whole spices in the serving: cinnamon sticks and bay leaves are not meant to be eaten; remove them before serving.
• Assuming they are cooked by colour alone: check the sausages are cooked through and follow the packet guidance.

How to store

Cool leftovers promptly, then refrigerate in a covered container and eat within 2 days. Reheat until piping hot throughout, either in the oven or in a pan with a splash of water if needed.

Frequently asked questions