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Sausage, Pear and Root Veg Traybake

Sausage, Pear and Root Veg Traybake

with Mustard and Creme Fraiche Sauce

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Fuss-free, easy to prep and full of delicious, harmonising flavours, this traybake is hard to beat. Think caramelised carrots and parsnips, golden new potatoes with the sweet taste of pork sausages. A delight!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Salad Potatoes

1 unit(s)


½ bunch(es)


1 sachet


4 unit(s)

Caramelised Onion Sausages


100 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

1 pot(s)

Wholegrain Mustard


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Energy (kcal)654 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate85 g
of which sugars34.0 g
Protein25 g
Salt2.84 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C. Trim the carrot and parsnip,then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Quarter the pear lengthways (No need to peel), carefully cut out the core and cut each quarter in half lengthways. Peel and grate the garlic (or use a garlic press). Chop the salad potatoes into 2cm pieces (no need to peel). Halve, peel and thinly slice the shallot. Pick the leaves from the rosemary and finely chop (discard the stalks).


Put the carrot, parsnip, pear, garlic and potatoes onto a large baking tray. Drizzle over the honey, add a splash of oil and season with salt and pepper. Sprinkle on the chopped rosemary then use your hands to coat everything thoroughly. Arrange the veggies in a single layer then pop in the oven on the middle shelf and roast until tender and golden, 25-30 minutes, turning halfway through.


Once the veggies have been in the oven for 5 minutes, place the sausages on a separate baking tray and roast on the top shelf of your oven for 20-25 mins. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.


Meanwhile, heat a splash of oil in a small saucepan on a medium-high heat. When hot, add the shallot and cook until soft, 3-4 minutes.


Add the water (see ingredients for amount), creme fraiche and chicken stock powder. Simmer, whilst stirring frequently until the sauce has thickened, 2-3 mins, then stir the wholegrain mustard into the sauce, bring back to a boil and set aside.


Reheat the sauce gently if necessary. Share the honey-roasted veg between your plates and arrange the sausages on top. Pour over the mustard sauce. Enjoy!