A colourful, family-friendly traybake with juicy Cumberland sausages, crispy potatoes and sweet roasted apples, all finished in a sticky honey-mustard glaze.
Serves 4 | Prep 15 minutes | Cook 45–50 minutes
Ingredients
- 400g Eversfield Organic Cumberland Sausages
- 700g baby potatoes, halved
- 2 eating apples, cored and cut into wedges
- 2 carrots, cut into chunky batons
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried thyme
- Sea salt and black pepper
For the sticky glaze
- 2 tbsp runny honey
- 1 tbsp wholegrain mustard
- 2 tbsp apple juice
- 1 tsp apple cider vinegar
Method
- Preheat the oven to 200°C / 220°C conventional.
- Add the potatoes, carrots and red onion to a large roasting tray. Drizzle with olive oil, sprinkle over the thyme and season. Roast for 15 minutes.
- Add the Cumberland sausages and apple wedges, then turn everything gently in the oil. Return to the oven for another 25 minutes.
- Mix the honey, mustard, apple juice and cider vinegar. Pour the glaze over the tray and toss everything together.
- Roast for a final 8–10 minutes, until the sausages are cooked through, the potatoes are golden and the glaze is deliciously sticky.
- Bring the tray straight to the table and serve with peas, steamed greens or crusty bread for mopping up the juices.
Little cooks’ job: Let the children mix the sticky glaze and brush it over the sausages before the final roast.
