This Honey Mustard Sausage Traybake is a simple but flavour-packed recipe that is perfect for busy weeknights, weekend dinners, or butcher counter meal inspiration. It uses classic sausages, crispy potatoes, colourful vegetables, and a rich honey mustard-style coating to create a comforting dish with very little preparation.
Making time: 55 minutes
Serves: 4 people
Ingredients:
- 8 Sausages
- 700g Baby potatoes
- 1 Red onion, cut into wedges
- 2 Carrots, sliced
- 1 Red pepper, chopped
- 1 Yellow pepper, chopped
- 2tbsp Olive oil
- 1tbsp Herb seasoning
- Salt and pepper to taste
Honey Mustard Coating:
- 2tbsp Stokes Mustard
- 1tbsp Stokes Brown Sauce or Stokes BBQ Sauce
- 1tbsp Honey
- 1tbsp Potts Chicken Stock in a can
- 1tsp Garlic Seasoning
Method:
- Preheat the oven to 200°C. Place the halved baby potatoes into a large roasting tray. Drizzle with olive oil, season with salt, pepper, and herb seasoning, then toss until evenly coated
- Roast for 15 minutes to give the potatoes a head start
- Remove the tray from the oven. Add the sausages, red onion, carrots, and peppers around the potatoes. Turn everything gently so the vegetables pick up the seasoning and oil
- In a small bowl, mix the Stokes Mustard, Stokes Brown Sauce or BBQ Sauce, honey, Potts stock or sauce, and garlic seasoning if using. Stir until smooth and glossy
- Spoon the honey mustard mixture over the sausages and vegetables. Return the tray to the oven and roast for 30–35 minutes, turning halfway through, until the sausages are cooked through and the potatoes are golden and crisp
- Serve hot straight from the tray with extra sauce on the side. This works well with crusty bread, steamed greens, or a simple side salad