Honey‑mustard sausage, new potato and veg traybake
A hands‑off family traybake: golden sausages, charred peppers and new potatoes in a sticky honey‑mustard glaze.
This traybake is the kind of weeknight hero that feeds the lot without you breaking a sweat — sausage, new potatoes and mixed veg all roast together in a sticky honey‑mustard glaze. It’s forgiving, family‑friendly and tidy to clear up.
Make it for a busy midweek supper or a relaxed Sunday when you want something hearty but fuss‑free. The short marinate deepens the glaze, and the parboil step gives the potatoes that lovely crunchy edge.
Ingredients
- 900 g pork sausages
- 900 g new potatoes
- 2 red onion — medium, cut into wedges
- 2 red pepper — core and seed removed, cut into thick strips
- 2 courgette — cut into 1cm slices
- 250 g chestnut mushrooms — halved if large
- 60 ml olive oil
- 30 ml Dijon mustard — about 2 tbsp
- 15 ml wholegrain mustard — about 1 tbsp
- 30 ml honey — about 2 tbsp
- 10 ml smoked paprika
- 3 sprigs fresh rosemary — leaves roughly chopped
- 10 ml sea salt — divided (see method)
- 5 ml black pepper — freshly ground
- 15 g fresh flat-leaf parsley — finely chopped for garnish
- 1 lemon — cut into wedges for serving
Equipment
- large baking tray
- large saucepan
- colander
- kitchen tongs
- meat thermometer (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with a little olive oil or non‑stick parchment.
Wash the new potatoes. If any are larger than 3–4cm, halve or quarter them so pieces are roughly even. Put the potatoes in a large saucepan, cover with cold water, add 1 tsp sea salt and bring to a boil. Simmer for 10 minutes until they are just tender when tested with a knife.
While the potatoes are cooking, prepare the vegetables: cut the red onion into wedges, red pepper into thick strips, slice the courgette and halve the mushrooms. Put all the prepared veg into a large mixing bowl.
Drain the potatoes in a colander and give them a good shake to roughen the edges — this helps them crisp in the oven. Return them briefly to the saucepan so the residual heat dries them.
Make the honey‑mustard dressing in a small bowl: whisk together the olive oil, Dijon mustard, wholegrain mustard, honey, smoked paprika, chopped rosemary, the remaining 0.5 tsp sea salt and black pepper.
Add the drained potatoes and the pork sausages to the bowl with the prepared veg. Pour over the dressing and toss everything together until well coated. Cover and leave to marinate at room temperature for 30 minutes.
Tip the marinated sausages, potatoes and veg out onto the prepared baking tray and spread out in a single layer, leaving space between pieces so hot air can circulate.
Roast on the middle shelf for 35–40 minutes, turning everything with tongs once halfway through, until the sausages are golden and cooked through and the vegetables are tender with charred edges.
Remove the tray from the oven. Squeeze over the lemon, scatter with the chopped parsley and leave to rest for 5 minutes before serving.
Serve the traybake straight from the tray for a relaxed family meal — good with a simple green salad or some crusty bread.
Tips
- Parboil the potatoes just until tender — any longer and they’ll fall apart in the oven.
- If your tray looks crowded, split the mixture between two trays so everything crisps instead of steams.
- Use a meat thermometer to check sausages hit 75°C, or cut one open to confirm there’s no pink.
- Make the dressing and marinate in advance (up to 4 hours) to speed up weeknight cooking.
- Leftovers keep for 2 days in the fridge; reheat in the oven at 180°C fan for 10–12 minutes to regain crispness.
Substitutions
pork sausages → chicken sausages in the same quantity
Stays closenew potatoes → sweet potato, cut into 2cm cubes, same weight
Noticeably differenthoney → maple syrup, same quantity
Stays closeDijon mustard → English mustard, use half the amount (15 ml) if you prefer less heat
Noticeably different
Nutrition
Per serving · estimated
- 680
- Calories
- 24 g
- Protein
- 38 g
- Carbs
- 44 g
- Fat
- 6 g
- Fibre
- 10 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I use frozen vegetables?
You can, but they’ll release more water and may steam rather than roast. Thaw and pat dry first, and spread on a separate tray if possible.
Can I make this ahead?
Yes — toss and marinate everything in the morning, keep covered in the fridge and roast straight from the fridge (add a few extra minutes to cooking).
How do I make this gluten-free?
Use certified gluten-free sausages — many standard sausages contain rusk — and check any mustard labels for hidden gluten.
How long will leftovers keep?
Store in the fridge for up to 2 days. Reheat in an oven at 180°C fan for 10–12 minutes to crisp things up again.
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