Waitrose and Partners
Sausage & sweet potato traybake with honey mustard dressing

Sausage & sweet potato traybake with honey mustard dressing

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • Dijon mustard
  • 1 clove garlic, crushed
  • ½ lemon, scrubbed, zest and juice


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


3,051kJ/ 731kcals



Saturated Fat












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