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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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?
Jump to:
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) Potato - peeled and cut into small chunks
- 100 g (3.5 oz) Carrots - peeled and cut into small chunks
- 2 tablespoon Olive oil
- 3 tablespoon Honey
- 2 tablespoon Wholegrain mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large mixing bowl, combine 2 tablespoon Olive oil, 2 tablespoon Wholegrain mustard and 3 tablespoon Honey.
- Add 1 Leek, 2 Bell peppers, 16 Cherry tomatoes, 400 g Potato and 100 g 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
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Annemarie says
My family would love this! It's so simple since everything is cooked in one pan, and I love all those veggies!!
Nicolette Lafonseca says
I like the simplicity of this one tray all.in the oven meals so good when you are rushing around after children
Becca says
Oooh more traybake recipes please. We tried your Greek Lamb one and it was delicious! I would use meat sausages in this, but the honey and mustard sound perfect.
Gabriel says
I could actually get my whole family to eat this. I would have to add some cheese on at the end and maybe serve with some garlic bread, but it might actually get them to eat some vegetables.
Ren says
Really love a traybake supper and this looks so colourful and healthy, too. Great colour on the veggies. I also like sweet and white potatoes together.
Joanna says
I love tray bakes, I have recently made one similar with yours but with meatballs instead of sausages. I would love to give your recipe a try though. I love how easy tray bakes are to make, just put everything in the pan and pop it in the oven.
Jacqueline says
Well you had me at sausages! Thanks for sharing this comfort recipe. I love the many colours in this recipe, which makes for a nutrious meal.
Nadia says
I love sausage and veggie tray bakes like this. So easy and satisfying :D
Calleigh says
Wow.. what a colorful combo of veggies. The vegetable sausage sounds interesting..
Elaine @ Dishes Delish says
I love the thought of a fridge raid! My mom used to do it many years ago, but I haven't done it in a long time! It's a great way to not have food waste! Your sausage and potato traybake looks fabulous!!
Stephanie@ApplesforCJ says
These are some of my favorite kind of meals when you just throw everything you have in a pan. Usually come out to be some of the best. This looks fabulous and so colorful!
Jacqueline Meldrum says
That is so colourful. I make a lot of sausage bakes like this with veggie sausages) but I like to roast mine with the veg for a good while so the sausages are nicely charred. They have to be really well cooked for me. I'll have to try that dressing it sounds really tasty. I am actually roasting vegetables tonight, but they are going through pasta instead. Shared!
Alyssa says
I make a similar bake with sausages and veggies, SO good! We serve ours over quinoa.
And...your photos are beautiful. Love all the colors.
Clara says
I love how you manage to fit so many different vegetables in to each of your recipes. Plus, I love a good fridge raid meal. We are trying to reduce our food waste too.
Heather says
This is so wonderfully colourful. What vegetarian sausages do you suggest? We want to cut back on meat but I am not sure which ones are the most convincing.