Sausage tray bakes are truly one of the easiest no-fuss dinners out there. One pan, minimal prep, minimal washing up AND it tastes beyond delicious! Follow me…
Honey Mustard Sausages
There aren’t many things in life that go more beautifully with pork than honey and mustard. Not only does the honey mustard sauce add a punch of flavour to the tray bake, it also makes the sausages go nice and sticky when they cook! Here’s what you’ll need for the sauce:
Dijon Mustard – I recommend Dijon for it’s smooth texture and tangy sharp flavour. Honey – Make sure it’s runny honey otherwise it’ll clump together. Apple Cider Vinegar – Balances out the sweetness of the honey and spice from the mustard. It also works nicely with the apples added to the tray bake. Garlic – Adds a punch of flavour. Olive Oil – Ensures the sauce doesn’t burn and prevents the traybake as a whole from drying out.
Can I make the sauce ahead of time?
Sure! Just tightly cover in the fridge until needed. Process shots: add ingredients to mixing bowl and season with s&p (photo 1), whisk until evenly combined (photo 2).
The ULTIMATE Sausage Tray Bake
Before we get into the who, what, when, why and how, let’s quickly see what you’ll need:
Sausages – Invest in some good quality pork sausages, they are the star of the show after all! Baby Potatoes – Cheap and easy to prep, slice ’em in half and you’re done. Onion – Small white onions, quartered so they’re nice and chunky. Fennel – Love it or hate it, it goes beautifully with pork. Apple – I usually add 1 red 1 green, just for variety. But you can use any apple you fancy! Rosemary & Thyme – Always fresh, keep them whole and chuck ’em straight in! Honey Mustard Sauce – As discussed above.
For me, this is a marriage of ingredients that you simply can’t beat, and it’s all there to celebrate the main event – the sausages. Pork and Fennel – Yep. Pork and Rosemary/Thyme – Oh yes! Pork and Apple – drools Pork and Honey Mustard Sauce – NOW we’re talking! …You get the point 🤣
Can I sub the Fennel?
Like I said, pork and fennel really is a match made in heaven. However, it definitely is an acquired taste. If you’ve never had fennel before, I usually describe the taste as quite similar to liquorice, with anise-like flavour. I personally LOVE it, but if you’re not keen or not sure you’d like it please leave it out. I’d sub a yellow pepper/capsicum instead.
What type of Sausages to use?
I usually go for a good quality Cumberland sausage, but you really can go for any variety you fancy. Make sure they’re nice and thick (no Chipolatas!) so they don’t dry out in the oven. Process shots: add ingredients to large tray and pour over sauce (photo 1), toss to combine (photo 2), bake (photo 3), toss (photo 4), bake (photo 5), add apple and bake again (photo 6).
Serving a Sausage Tray Bake
The great thing about tray bakes is that they’re pretty much set to serve as soon as they’re out the oven! If you wanted, you could heighten any of the main flavours by adding a drizzle of honey, a dollop of dijon or even some Apple Sauce if you fancied!
Can I prep this in advance?
Sure! Prep up until the point of place in the oven, then tightly cover and pop in the fridge overnight/until needed. Add another 5-10mins on to cooking time if baking straight from the fridge. Alrighty, let’s tuck into the full recipe for this sausage tray bake shall we?!
How to make a Sausage Tray Bake (Full Recipe & Video)
Looking for more tray bake ideas? Check out my Spanish Chicken Tray Bake and Roasted Chicken Leg Quarters Tray Bake! For more similar recipes check out these beauties:
Sausage Dinner Recipes
Homemade Sausages Devilled Sausages Cider Sausage Casserole Sausage and Mash Pie Toad in the Hole
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