Sweet potato & honey mustard sausages

Name: Sweet potato & honey mustard sausages
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; 6 clove/s garlic, unpeeled; 15 g fresh oregano, plus extra to serve; 3 tbsp olive oil; 400 g pack 6 pork sausages

A hearty dinner for when comfort food calls but time is tight.

0 out of 5 stars(0) Rate this recipe

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
6 clove/s garlic, unpeeled
⅓ x 15g fresh oregano, plus extra to serve
3 tbsp olive oil
400g pack 6 pork sausages

Dressing

1 tbsp clear honey
2 tsp wholegrain mustard
2½ tsp Grey Poupon Dijon Mustard
1 clove/s garlic, crushed
½ unwaxed lemon, zest and juice

Preheat the oven to 220ºC, gas mark 7. Cut the sweet potatoes into wedges, then toss in a roasting tin with the onions, garlic and oregano. Drizzle with the oil, then season and roast for 10 minutes. Put the kettle on to boil.
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 dressing ingredients into a small jar. Add 3 tbsp just-boiled water, seal the jar and shake 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 remaining, and the sweet potatoes are tender and taking on colour.
Serve topped with extra oregano leaves.