Honey & mustard veggie sausage traybake

9
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Just because you’re meat-free doesn’t mean you have to miss out on a traditional, hearty meal. Veggie sausages replace standard pork, so everyone can enjoy this traybake

Ingredients

Linda McCartney Vegetarian Sausages, Frozen

8 sausage(s), cooked as per pack

New potatoes, raw

400 g, thinly sliced

Red onion(s)

2 medium, cut into thin wedges

Apple(s)

1 medium, red, halved cored and thinly sliced

Honey

3 tablespoons, level

Wholegrain Mustard

2 tablespoons, level

Olive Oil

½ tablespoons

Thyme, Fresh

½ tablespoons, plus extra sprigs to serve

Runner Beans

300 g, trimmed and sliced lengthways, to seve

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sausages, potatoes, onions and apple on a baking tray.
  2. In a small bowl, combine the honey and mustard, then drizzle the mixture over the sausages, veg and apple along with the oil, then toss to coat. Scatter over the thyme, season well, and bake for 20 minutes, until the sausages are slightly browned and the vegetables and apple are tender.
  3. Meanwhile, steam the runner beans for 7-8 minutes or until tender. Serve the traybake with the extra thyme leaves scattered over and the beans on the side.

Notes

Swap the potatoes for butternut squash wedges to make this 7 SmartPoints per serving.

Start eating better than ever!