Honey & mustard veggie sausage traybake
- Total Time
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
Linda McCartney Vegetarian Sausages, Frozen8 sausage(s), cooked as per pack
New potatoes, raw400 g, thinly sliced
Red onion(s)2 medium, cut into thin wedges
Apple(s)1 medium, red, halved cored and thinly sliced
Honey3 tablespoons, level
Wholegrain Mustard2 tablespoons, level
Olive Oil½ tablespoons
Thyme, Fresh½ tablespoons, plus extra sprigs to serve
Runner Beans300 g, trimmed and sliced lengthways, to seve
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sausages, potatoes, onions and apple on a baking tray.
- 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.
- 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.