Honey and Mustard Sausage Traybake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey and Mustard Sausage Traybake

Honey and Mustard Sausage Traybake

with Roast Potatoes and Buttery Sauce

This Honey and Mustard Sausage Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Red Onion

1 unit(s)


3 unit(s)


450 grams


½ bunch(es)


4 unit(s)

Honey Mustard Sausages

(Contains Sulphites, Mustard)

40 grams

Onion Marmalade

10 grams

Chicken Stock Paste

Not included in your delivery

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2999 kJ
Energy (kcal)717 kcal
Fat30.1 g
of which saturates12.8 g
Carbohydrate86.2 g
of which sugars33.7 g
Protein24.7 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small sauce pan


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve and peel the red onion, then chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges (no need to peel).

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (no need to peel).

Pick the sage leaves from their stalks and roughly chop (discard the stalks).

Roast the Potatoes

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the onion, apple, carrot and sage onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.

Sausage and Veg Time

Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Make the Buttery Sauce

About 5 mins before the sausages and veg are cooked, pop a small saucepan on medium heat.

Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and bring to the boil, then remove from the heat and stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed, then set aside.

Mix it Up

When everything's cooked, add the roast potatoes to the sausage and veg tray. Mix everything together.

Reheat the buttery sauce if necessary.


Share the roasted veg and sausages between your plates. Spoon over the buttery sauce to finish.