Dr Mobeus
Sausage and Apple Traybake
Sausage and apple is one of those combinations that just works. The sweetness of the apple cuts through the richness of the pork, the mustard gives it a bit of a kick, and the honey pulls everything together with a sticky glaze. At 62p a portion this is proper comfort food that does not break the bank. Everything cooks in one tin which means minimal washing up, which is almost as important as the price. The apples go lovely and soft with caramelised edges while the potatoes soak up all the sausage juices.
Sausage and Apple Traybake
Ingredients
Method
- Preheat the oven to 200C (180C fan). Put the potatoes, onion and apple wedges in a large roasting tin. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
- Nestle the sausages among the vegetables. Roast for 25 minutes.
- Mix the honey and mustard together in a small bowl.
- Remove the tin from the oven. Brush the sausages and vegetables with the honey mustard glaze. Return to the oven for 10-15 minutes until the sausages are golden and the apples are caramelised at the edges.
- Scatter with fresh herbs if using and serve straight from the tin.
Tips and Variations
Use eating apples rather than cooking apples – they hold their shape better and are sweeter. Basic sausages work perfectly here because everything gets flavoured by the glaze. Add a few sprigs of fresh rosemary if you have any growing. A dollop of mustard mash on the side takes it to the next level. Leftover sausages make excellent sandwiches the next day.
