Sweet potato and honey mustard sausages
Enjoy tasty sausages and hearty, caramelised sweet potato in this easy traybake dinner. Recipe and image courtesy of Waitrose, waitrose.com
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 3
Ingredients
- 2 sweet potatoes, scrubbed
- 3 small red onions, peeled and halved
- 7 cloves garlic, unpeeled (1 crushed)
- 5g fresh oregano, plus extra to serve
- 3 tbsp olive oil
- salt and pepper
- 6 pork sausages
- 1 tbsp clear honey
- 2 tsp wholegrain mustard
- 2½ tsp Dijon mustard
- ½ unwaxed lemon, zest and juice
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Cut the sweet potatoes into wedges, then toss in a roasting tin with the onions, 6 garlic cloves and oregano. Drizzle with the oil, season and roast for 10 minutes. Put the kettle on to boil.
Step 2
Prick the sausages a couple of times on both sides with the tip of a knife. Turn everything in the tin, then add the sausages and cook for 10 minutes more. Meanwhile, put all the honey, wholegrain mustard, Dijon mustard, the crushed clove of garlic, and lemon into a small jar. Add 3 tbsp just-boiled water, seal the jar and shake together.
Step 3
Pour the dressing over the traybake and mix well. Return to the oven for 10 minutes
until the sausages are cooked through, the juices run clear and there is no pink meat remaining, and the sweet potatoes are tender and taking on colour.Step 4
Serve topped with extra oregano leaves.
