Sticky Honey Mustard Sausage Tray Bake #dinner #onepan

Searching for a delectable and simple supper formula? Look no more remote than this healthy Sausage Tray Bake. Simmered in a clingy nectar mustard sauce, it's unquestionably one to add to your pivot suppers!

Don't you simply cherish a one container dinner? I state this following an entire day of formula advancement and around 2 hours of cleaning up 😅 Quite conceivably perhaps certainly the motivation for this formula! Any who, how about we see what you'll requirement for this hotdog plate prepare will we?

For this formula I as a rule go for green apples, since I like the more honed taste with the pork and as a pleasant difference to the sweet nectar. Anyway you can utilize a better assortment of apple in the event that you extravagant!

Also Try Our Recipe : Baked Shrimp (with Garlic Lemon Butter Sauce)

Ingredients (check list):
Honey Mustard Sauce

• 2 tbsp Dijon Mustard
• 2 tbsp Honey
• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tsp Garlic, minced
• Salt & Black Pepper, to taste

Tray Bake

• 8 Pork Sausages
• 15-20 Baby Potatoes, sliced in half
• 3 small Red Onions, Quartered
• 1 Apple, sliced into thick wedges (see notes)
• 1 bulb of Fennel, sliced (see notes)
• few sprigs of Rosemary and Thyme

Instructions:

1. In a bowl, combine your honey mustard sauce ingredients. Place to one side.
2. In a suitably sized tray, add all of your tray bake ingredients and combine with your sauce. Stab the sausages a few times, then pop in the oven at 190c/375f for 20mins, just until the sausages start to brown.
3. Take out the oven and slot in your apple wedges. Flip your sausages and pop back in the oven for another 15-20mins, or until the sausages and nicely browned and the sauce is sticky. This may take longer, but don't be tempted to turn up the temp as the honey will burn.

Notes:
a) Fennel - If you're not keen on fennel, or not sure you'd like it, please sub for a pepper/capsicum. Fennel has a very powerful and distinctive taste, quite similar to liquorice. It goes beautifully with pork, but will ruin the whole dish if you don't like it.

b) Apple - I use green apples as I like the sharp taste with the pork and sweet honey. However, you can use any sweeter variety if you fancied!

c) Calories - Based on using 17 potatoes and sharing between 3 people.

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