Honey-mustard sausages with sweet potato wedges

Name: Honey-mustard sausages with sweet potato wedges
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 tbsp clear honey 4 tbsp wholegrain mustard; 6 British free-range sausages; 2 red onions, sliced; 4 sweet potatoes, sliced into wedges; Olive oil for drizzling; ½ round lettuce, shredded; ½ cucumber; 2 celery sticks, thinly sliced; Juice ½ lemon

Easy
September 2016

Easy
September 2016

Serves 4
Hands-on time 30 min, oven time 30-35 min

Sweet from the honey with a powerful kick from the mustard, this traybake couldn’t get any easier – throw everything in, pop it in the oven and enjoy.

Nutrition: per serving

Calories: 636kcals
Fat: 31.8g (10g saturated)
Protein: 20.8g
Carbohydrates: 61.5g (29.3g sugars)
Fibre: 10.4g
Salt: 2.3g

Nutrition: per serving

Calories: 636kcals
Fat: 31.8g (10g saturated)
Protein: 20.8g
Carbohydrates: 61.5g (29.3g sugars)
Fibre: 10.4g
Salt: 2.3g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 tbsp clear honey 4 tbsp wholegrain mustard
6 British free-range sausages
2 red onions, sliced
4 sweet potatoes, sliced into wedges
Olive oil for drizzling
½ round lettuce, shredded
½ cucumber
2 celery sticks, thinly sliced
Juice ½ lemon

Ingredients

4 tbsp clear honey 4 tbsp wholegrain mustard
6 British free-range sausages
2 red onions, sliced
4 sweet potatoes, sliced into wedges
Olive oil for drizzling
½ round lettuce, shredded
½ cucumber
2 celery sticks, thinly sliced
Juice ½ lemon

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Mix the honey and mustard in a small bowl or jug. Put the sausages, onions and sweet potato wedges in a large roasting tin, then pour over the honey mixture. Toss, then season with salt and pepper and drizzle with oil. Roast for 30-35 minutes until the sausages are sticky and cooked through.
Meanwhile, toss the lettuce, cucumber and celery in a bowl. Drizzle over a little oil and the lemon juice, taste and season.
Serve the sausages and wedges with the salad.

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Mix the honey and mustard in a small bowl or jug. Put the sausages, onions and sweet potato wedges in a large roasting tin, then pour over the honey mixture. Toss, then season with salt and pepper and drizzle with oil. Roast for 30-35 minutes until the sausages are sticky and cooked through.
Meanwhile, toss the lettuce, cucumber and celery in a bowl. Drizzle over a little oil and the lemon juice, taste and season.
Serve the sausages and wedges with the salad.