Sausage and Apple Traybake with Honey Mustard Vinaigrette

A cosy, stress-free autumnal meal. Great for a weeknight, but would make a lovely Sunday lunch, as well.

Feeds 4


4 – 8 sausages (depending on size)

4 carrots, peeled and sliced on the diagonal

4 apples, peeled and cut into cubes

8 handfuls of brussel sprouts, larger ones halved, smaller ones left whole with a notch in the stem

8 cloves of garlic, whole and unpeeled

2 red onions, peeled and quartered

4 – 6 sprigs of fresh thyme, leaves stripped

Vinaigrette: 4 tsp wholegrain mustard, 4 tsp honey, 2 tbsp red wine vinegar, 2 tbsp olive oil, big pinch of salt and pepper


Preheat your oven to 375F / 190C / 175C Fan.

Add the sausages, prepared vegetables and thyme leaves to your largest baking tray so everything is in a roughly single layer. Make the vinaigrette by stirring together the ingredients, then pour over the vegetables and sausages. Give everything a good toss around with your hands to coat, then arrange the sausages on top of the vegetables.

Bake for 50 – 60 minutes, turning twice throughout cooking. When the vegetables are soft and charred and the sausages are beautifully golden, it’s done.

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