If you are looking for some family friendly comfort food that can all be done in one pan, and is high in protein and fibre then give this Honey and Mustard Sausage Tray Bake a try. It's packed full of colourful vegetables and is smothered in a really easy honey and mustard marinade. Healthy comfort food at its finest and ready in just 50 minutes. It can be prepared in advance too.
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We are big fans of a tray bake. Anything where the whole meal can be cooked in one pan to save on the washing up gets a big thumbs up from us and a sausage tray bake is so easy.
They are also a great way to add lots of vegetables and colour to your dinner and it's something my kids love!
Sweet and sticky sausages, a little warmth from the mustard and crispy vegetables. Sausages and vegetables all thrown onto a baking tray with a little honey and mustard sauce to cover it all in.
Easy to adapt with whatever vegetables you have too - it's an easy weeknight winner! It's budget friendly too.
If you are looking for other tray bake recipes to try, then why not try our simple Crispy Chicken Traybake or our delicious Halloumi and Gnocchi Tray Bake?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Sausages - We use the Heck 98% pork sausages, but feel free to swap for your favourite. You could even use vegetarian sausages and put then in after the vegetables have cooked for a bit.
- Potatoes - Potatoes really help to bulk it out and make it a whole meal. But you could leave them out and add extra vegetables and then serve it with mashed potatoes. You can swap white potatoes for sweet potatoes or halved baby potatoes.
- Bell peppers - We used orange and red peppers, however you could use yellow and green too.
- Leek - This can be swapped for onion in the sausage tray bake if you prefer.
- Carrots - You could use any carrots. Purple carrots would add a nice pop of colour to this dish.
- Tomatoes - We used whole cherry tomatoes and we found these work best rather than chopping up larger tomatoes.
- Honey - If you are using vegan sausages and you want the whole dish to be vegan, then swap this for maple syrup.
- Mustard - We used wholegrain mustard, however Dijon would work too.
Variations
Sausage Options
- Chicken or turkey sausages for a lighter option
- Vegetarian or vegan sausages
Vegetable Swaps
- Sweet potatoes instead of white potatoes
- Red onions instead of leeks
- Courgette or broccoli florets (add in the last 20 minutes)
Flavour Twists
- Add a splash of balsamic vinegar for extra depth
- Add a teaspoon of smoked paprika for warmth
- Swap honey for maple syrup
Time Saving Tip!
One of my favourite time saving hacks for this recipe, is to buy a supermarket pack of casserole vegetables and just dump that into the honey and mustard mix.
No chopping needed, making it a super quick and easy sausage tray bake.
How to Make Sausage Tray Bake
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: In a large mixing bowl, combine the oil, mustard and honey.
- Step 2: Add all of the chopped vegetables to the bowl and mix well to coat everything in the dressing.
- Step 3: Spread the coated veg over a large baking tray and add the sausages. Brush any remaining dressing over the sausages.
- Step 4: Put into the oven and cook for 40 minutes, mixing everything around halfway through.
Serving Suggestions
Let's talk about dip first! You need something on the side to dip this sausage tray bake into, so why not try our Homemade BBQ Sauce or Healthy Ketchup Recipe?
There already potatoes in the dish, so you don't really need any more on the side, but we never say no to double potatoes!
When it comes to vegetables sides, we have got you covered! Why not try our Grilled Corn with Herb Butter, Garlic Spring Greens, Roasted Tenderstem Broccoli or Garlic Green Beans?
Storage
Store: If you have some leftovers of this, then pop them in the fridge in an airtight container and it will keep for about 2 days.
Reheat: To reheat, simply put in the oven for 15-20 minutes, or until the sausages and completely heated through.
Freeze: I wouldn't recommend freezing and reheating the leftovers, as once the vegetables are defrosted they can get a bit limp. Best to just keep any leftovers in the fridge. However, you can freeze them if you need to.
Prep ahead: You can chop vegetables and mix the dressing up to 24 hours ahead and mix it all together and keep in the fridge until you are ready to add it to the tray with the sausages.
Dannii's Top Tips
- Make sure all the ingredients for the honey and mustard sausage traybake are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don't have one large baking tray, separate the mixture into two smaller ones.
- Cut potatoes into even-sized pieces so they cook evenly.
- Turning sausages halfway ensures even browning.
- For extra crispness, finish under the grill (broiler) for 2-3 minutes.
- The cooking times are for thicker pork sausages, if you are using thinner chipolatas, the cooking time will vary.
Frequently Asked Questions
If you potatoes are still hard, but the sausages are cooked, then take the sausages out and carry on cooking the vegetables and then put the sausages back in for a couple of minutes to warm through before serving.
More Sausage Recipes
If you've tried this sausage tray bake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Honey and Mustard Sausage Tray Bake
Ingredients
- 6 Pork sausages
- 1 Leek - sliced
- 2 Bell peppers - cut into chunks
- 16 Cherry tomatoes
- 400 g (14 oz) of Potato - peeled and cut into small chunks
- 100 g (3.5 oz) of Carrots - peeled and cut into small chunks
- 2 tablespoons of Olive oil
- 3 tablespoons of Honey
- 2 tablespoons of Wholegrain mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large mixing bowl, combine 2 tablespoons of Olive oil, 2 tablespoons of Wholegrain mustard and 3 tablespoons of Honey.
- Add 1 Leek, 2 Bell peppers, 16 Cherry tomatoes, 400 g of Potato and 100 g of Carrots to the bowl and mix well to coat everything in the dressing.
- Spread the coated veg over a large baking tray and add 6 Pork sausages. Brush any remaining dressing over the sausages.
- Put into the oven and cook for 40 minutes, mixing everything around halfway through.
Recipe Tips
- Make sure all the ingredients for the honey and mustard sausage traybake are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don't have one large baking tray, separate the mixture into two smaller ones.
- Cut potatoes into even-sized pieces so they cook evenly.
- Turning sausages halfway ensures even browning.
- For extra crispness, finish under the grill (broiler) for 2-3 minutes.
- The cooking times are for thicker pork sausages, if you are using thinner chipolatas, the cooking time will vary.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
julie gale says
Cooked it for me and my youngest who loves the low carb, high protein plus veg meals.
I added courgettes and cannellini beans, plus swapped out the potatoes for sweet potatoes as suggested and it was lovely. Very filling, tasty and healthy! Loved it.
Catherine Smith says
Leftovers??? You were joking weren’t you?
Made this this evening for my husband and myself, and it was absolutely delicious.
Thank you for a great recipe.
Dannii Martin says
So glad you enjoyed it.
The Son of Thom says
Looks amazing and so simple. Will defo be trying this one out
Nancy Perine says
Hi There! I had fun cruising around your website/blog! Your recipe for Honey & Mustard Sausage Tray Bake caught my eye. Here is Hawaii we're blessed to have fresh veggies the year around, plus a Farmers' Market just down the street. So no problem getting all the ingredients. We even have an herb garden down behind the condo. The idea of cooking everything in one pan appealed. I did use sweet pork sausage instead of vegetarian sausages. The honey and mustard sauce over the top was yummy. Thanks for sharing!
Dannii says
So glad you enjoyed it - thanks for letting us know.
SHANIKA says
This one-pan meal looks so delicious and full of flavor!
Bintu | Recipes From A Pantry says
This tray bake looks amazing, my whole family would devour this in minutes. I definitely need to give it a try
Adrianne says
Yum and yum and yum, this recipe looks great! I love the colours between the vegetables and the sausages and the dish is very well presented. I am going this one a go this weekend! Thanks.
Leslie Hernandez says
This looks so delicious, I am actually hungry now!! Thank for sharing definitely bookmarking this recipe :-)
xoxo
Leslie
Nichola - Globalmouse says
Yum, this looks so good, I'm a massive mustard fan! We've only ever used a traybake for sausages and lentils so this looks like the perfect recipe to branch out.
Debbie says
Ooh I love honey and mustard anything so this is on my meal plan!
Whatlauraloves says
Oh wow this looks absolutely delicious. It combines just the right amount of hearty and light textures. Definitely one for me to try at home xxx
Jenni says
I love tray bakes and I low slow cooker recipes. I agree with just having the one pan and it’s so much simpler to cook. This looks delicious, definitely one I will be trying. I never usually buy sweet potatoes and I’m not overly keen but mixed with other ingredients like this I think I would like it