BBQ Glazed Honey Mustard Sausage Traybake
with Spiced Chips and Tenderstem Broccoli
This BBQ Glazed Honey Mustard Sausage Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Central American Style Spice Mix
Honey Mustard Sausages
(Contains Sulphites, Mustard)
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve any thick broccoli stems.
Pop the chips onto a large baking tray. Drizzle with oil, then season with salt and pepper and sprinkle over the Central American spice mix. Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the sausages onto one side of an oiled baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
When the sausages are halfway through cooking, place the broccoli onto the other side of the baking tray. Drizzle over some oil and season with salt and pepper, then toss to coat.
Turn the sausages and return to the oven for the remaining time.
When everything's finished cooking, remove both trays from the oven.
Drizzle the BBQ sauce over the sausages and turn to coat evenly in the glaze.
Serve your BBQ glazed sausages between your plates with your broccoli and spiced chips alongside.
Finish with a dollop of mayonnaise (see pantry for amount) alongside for dipping.