Sausage & Mustard Tray Bake

Comforting and easy but most importantly this Sausage & Mustard Tray Bake is delicious. This recipe is really adaptable so you can use up any vegetables you have in your fridge. 

We’re at that time of year now when we all look for a warm and comforting meal to come home to in the evenings. Sausages and roasted vegetables are such essential winter ingredients that can be made into so many tasty dishes. 

Apart from the tasty ingredients, the other advantage to this recipe is how easy it is. All you need to do is peel and cut some vegetables, mix a sauce, give it a stir and put it in the oven. You can then carry on with your evening duties, whether that is washing, ironing or something that is actually exciting; without having to be tied to your kitchen. 

Can I use different vegetables?

This recipe is incredibly versatile and really allows you to add vegetables that you like or happen to have lurking in the fridge. I would recommend using potatoes as a standard ingredient and then adapting the other vegetables. As well as changing the vegetables you use, you can easily change the quantities too. If you’re trying to eat less carbs, reduce the number of potatoes and add more of something else. 


A great addition to add at the moment would be pumpkin or squash as it is in season and is a good way to use up any leftover pumpkin you have from Halloween. I’m not a fan of Halloween so I don’t buy pumpkins to carve like a normal person, I buy them to eat and a few mini ones to look pretty and then eat. 

I’m not sure why, but people seem to eat sausages on Bonfire Night. So this would be a perfect dish as it is simple and can feed quite a few people easily without having to prepare anything additionally, everything is in the one tray in the oven. I love sausages to be dark and crispy because I think this gives them the best flavour. If you don’t like them this brown, turn the temperate down slightly after 20 minutes or so and you should get less colour on your sausages but still ensure your vegetables are cooked through. 

Types of sausages

I have used my favourite pork and apple sausages in this recipe. That is just because I absolutely love them, but you can use whatever sausages you fancy. I’m amazed every time I go to the shops because I see different flavours of sausages each time. If you’re watching your calories, Heck sausages are low in fat and gluten free. If you’re vegetarian, Linda McCartney sausages could be used instead. I would just add them half way through the cook instead of at the start. 

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Sausage & Mustard Tray Bake

Comforting and easy but most importantly this Sausage & Mustard Tray Bake is delicious. This recipe is really adaptable so you can use up any vegetables you have in your fridge. 

Course Main Course
Cuisine British, International
Keyword Mustard, Sausage rolls, Tray Bake, Roasted Vegetables
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2
Calories 778 kcal
Author Curly


  • 3 potatoes approx 450g
  • 1 red onion
  • 2 carrots approx 200g
  • 2 parsnips appox 200g
  • 4 sausages
  • 1 tbsp olive oil
  • 1 tsp heaped wholegrain mustard
  • tsp sea salt
  • ¼ tsp black pepper
  • 1 ½ tbsp runny honey


  1. Preheat the oven to 190ºC (fan, 210ºC non fan)

  2. Peel the carrots, parsnips and onions. Cut all of the vegetables into similar sized pieces and add them to an oven proof dish

  3. Add the sausages to the dish and prick them with a sharp knife a couple of times

  4. Mix the olive oil, honey, salt, pepper and mustard together in a dish and then pour over the sausages and vegetables. Mix all of the ingredients together until everything is coated

  5. Cook in the oven for 40-45 minutes until the sausages are browned and the vegetables are cooked through and also browned. Stir the vegetables and turn the sausages over half way through the cooking time  

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Sausage & Mustard Tray Bake
Amount Per Serving
Calories 778 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 16g100%
Cholesterol 122mg41%
Sodium 2917mg127%
Potassium 2597mg74%
Carbohydrates 91g30%
Fiber 18g75%
Sugar 25g28%
Protein 36g72%
Vitamin A 10320IU206%
Vitamin C 71.6mg87%
Calcium 200mg20%
Iron 13.4mg74%
* Percent Daily Values are based on a 2000 calorie diet.

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7 thoughts on “Sausage & Mustard Tray Bake

  1. Michelle Frank | Flipped-Out Food

    I absolutely love the protein + roasted veggies one-pan/traybake hack. I like to sneak some fennel in with potatoes and carrots: the hubster and I love it, but the kids—not so much. They pick it out and we eat their fennel! I’ll have to give parsnips a go. Pork and apple sausage sounds just divine! #CookBlogShare

    1. Cat Post author

      They’re so simple but delicious aren’t they? That’s what I did with this and the onions because they’re not for me! x

  2. Eb

    This looks so good – absolutely my kind of meal. I do so love traybakes – so quick and easy as you say, and so easy to adapt too! And I am with you on the sausages – cooked to this colour they taste AMAZING!! Thanks for linking up to #CookBlogShare 🙂 Eb x

  3. Pingback: Roasted Halloumi & Za'atar Tray Bake – Curly's Cooking

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