Sticky Sausage Tray Bake in a Honey Mustard Sauce

overhead shot of sausage tray bake fresh out the oven

5 from 8 votes

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

Cook Time45

Total Time55

Course: Dinner, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Greaseproof Baking Tray
Small Mixing Bowl & Whisk (for sauce)
Sharp Knife & Chopping Board
Spatula/Turner

Ingredients

Honey Mustard Sauce

1/4 cup / 60g Dijon Mustard
1/4 cup / 60g Honey
2.5 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
2 cloves of Garlic, very finely diced
1/2 tsp Salt, plus more to taste when serving
1/4 tsp Black Pepper, plus more to taste when serving

Tray Bake

12 Pork Sausages
1.6lb / 750g Baby Potatoes, halved
4 small White Onions, quartered
2 Apples, sliced into thick wedges (see notes)
1 bulb of Fennel, sliced (see notes)
few sprigs of fresh Rosemary and Thyme

Instructions

In a bowl, combine 1/4 cup dijon mustard and honey, 2.5 tbsp olive oil, 1 tbsp apple cider vinegar, 2 finely diced cloves of garlic, 1/2 tsp salt & 1/4 tsp black pepper. Place to one side.
In a large sized baking tray, add all of your tray bake ingredients and combine with the sauce. Pop in the oven at 190C/375F for 15mins, or until the sausages start to brown. Take out the oven and give everything a toss to re-coat in the sauce, then pop back in the oven for another 20mins.
Take out the oven, give everything another toss and slot in your apple wedges. Place back in the oven for another 15mins, or until the sausages are nicely browned, the sauce is sticky and the apple slices have softened slightly. Timings will differ slightly, but don't be tempted to turn up the temp as the honey will burn.
Plate up and enjoy!

Video

Notes

a) Fennel - If you're not keen on fennel, or not sure you'd like it, please sub for a yellow pepper/capsicum. Fennel has a very powerful and distinctive taste, quite similar to liquorice. It goes beautifully with pork, and the flavour will mellow as it bakes, but if you know you don't like it then I'd leave it out.

b) Sausages - As the sausages are the star of the show I recommend investing in some good quality ones! Cumberland sausages are my fave.

c) Apple - I use a combo of green and red apples apples, but use whatever apples you fancy. You want them a little soft, but not so much they turn to mush, hence why they're added at the end.

d) Oven Timings/consistency - Timings will differ slightly based on how big the tray is/how packed together everything is, so just be vigilant throughout. The sauce goes quite thin initially, so it's important to toss everything a few times throughout to make sure all the ingredients are coated. As it reduces down it'll start getting sticky.

e) Calories - Whole recipe divided by 4 (large portions):

Nutrition