Sausage & sweet potato traybake with honey mustard dressing

Name: Sausage & sweet potato traybake with honey mustard dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 2 sweet potatoes, scrubbed; 3 small red onions, peeled and halved, root left on; 6 small cloves garlic, skins left on; 15 g pack oregano, left in sprigs; 3 tbsp olive oil; 400 g Heck 97% Pork Sausages; 1 head white chicory, broken into leaves

A traybake is always a safe bet for an easy dinner. Here, Honey & Co chefs Sarit Packer and Itamar Srulovich pair comforting flavours of sweet potatoes, roasted onions and your favourite sausages for a great dinner for 2-3, depending how greedy you are.

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Serves3
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

2 sweet potatoes, scrubbed
3 small red onions, peeled and halved, root left on
6 small cloves garlic, skins left on
⅓ x 15g pack oregano, left in sprigs
3 tbsp olive oil
400g Heck 97% Pork Sausages
1 head white chicory, broken into leaves

For the dressing

1 tbsp clear honey
2 tsp heaped tsp wholegrain mustard
2½ Dijon mustard
1 clove garlic, crushed
½ lemon, scrubbed, zest and juice

Method

Preheat the oven to 220ºC, gas mark 7. Cut the potatoes into 8 wedges each, then toss into a roasting tin with the onions, garlic and oregano. Drizzle with the olive oil, season with sea salt flakes and freshly ground black pepper and put into the oven for 10 minutes.
Prick the sausages a couple of times on both sides with the tip of a knife. Remove the tray after 10 minutes and mix everything around a little, then add the sausages to the tray and cook for 10 minutes more.
Put all the dressing ingredients into a small jar (see tip). Add 3 tbsp hot (but not boiling) water from the kettle, seal the jar and shake the dressing ingredients together.
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, and the sweet potatoes are tender and taking on colour. Scatter the chicory leaves over a plate, top with the traybake and any juices from the tray, then serve.

Cook’s tip

Make this dressing when the mustard jar is almost finished – it uses up the dredges of the jar. You can skip the last stage of adding the chicory leaves, but the delicious honey mustard dressing and the slightly bitter leaves work so well together. This will soon become a firm favourite for you, too.