Forget spending hours making a traditional roast, this all-in-one traybake delivers the best bits with a lot less washing up. Juicy Finnebrogue Naked Pork Sausages are wrapped in smoky streaky bacon, then roasted with crispy potatoes, carrots, red onion and Tenderstem broccoli. Finished with a sticky honey-mustard glaze, it's a roast dinner shortcut that still feels properly comforting.
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 500 g (halved)
carrot 2 (sliced)
red onion 1 (wedges)
dried mixed herbs 1 tsp
Finnebrogue pork sausages 8
Finnebrogue naked smoked streaky bacon 6 slice
honey 2 tbsp
wholegrain mustard 1 tbsp
Tenderstem broccoli 200 g (halved)
Method
Cook the veg
Preheat the oven to 200C/180C fan.
Quarter the baby potatoes, slice the carrots diagonally and cut the red onion into wedges.
Tip the veg into a large roasting tin or baking dish, drizzle with olive oil and sprinkle over the dried mixed herbs with a pinch of salt and pepper.
Pop the tray in the oven for 20 minutes.
Prep & cook the rest of the traybake
Wrap each Finnebrogue Naked Pork Sausage in a slice of Finnebrogue Naked Smoked Streaky Bacon.
Take the tray out of the oven. Layer the bacon-wrapped sausages on top and drizzle with a little oil.
Pop the tray back in the oven for another 15 minutes.
Add the glaze
Make the glaze - in a bowl mix together the honey and wholegrain mustard.
Take the tray out of the oven and drizzle over the glaze, making sure to coat the sausages in the glaze.
Nestle the Tenderstem broccoli pieces in the tray in between the other veg.
Then return the tray to the oven for another 5 - 7 minutes until the sausages are sticky and glazed.
