Honey & mustard veggie sausage traybake

Total Time
0:30
Prep
0:10
Cook
0:20
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.

Start eating better than ever!