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WINTER ONLY Sausage, Pear and Root Veg Traybake

with Mustard and Creme Fraiche Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
492 kcal
Protein
: 
7.9g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Caramelised Onion Sausages

350 grams

Salad Potatoes

1 unit(s)

Pear

1 sachet(s)

Wholegrain Mustard

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

15 grams

Honey

1 unit(s)

Parsnip

1 unit(s)

Garlic Clove

112.5 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Carrot

½ bunch(es)

Rosemary

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2059 kJ
Energy (kcal)492 kcal
Fat19.8 g
of which saturates11.5 g
Carbohydrate74.5 g
of which sugars31.1 g
Dietary Fibre12.7 g
Protein7.9 g
Salt0.2 g
Potassium823 mg
Calcium18.6 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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).

2

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.

3

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.

4

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.

5

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.

6

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!

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