Sticky Honey Mustard Sausage Tray Bake

 Adaptation for next time: cook potatoes on different tray without honey/mustard sauce. Didn't use fennel, used peppers Fennel - If you're not keen on fennel, or not sure you'd like it, please sub for a yellow pepper/capsicum. Fennel has a very powerful and distinctive taste, quite similar to liquorice. It goes beautifully with pork, and the flavour will mellow as it bakes, but if you know you don't like it then I'd leave it out.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine 1/4 cup dijon mustard and honey, 2.5 tbsp olive oil, 1 tbsp apple cider vinegar, 2 finely diced cloves of garlic, 1/2 tsp salt & 1/4 tsp black pepper. Place to one side.

Step 2

In a large sized baking tray, add all of your tray bake ingredients and combine with the sauce. Pop in the oven at 190C/375F for 15mins, or until the sausages start to brown. Take out the oven and give everything a toss to re-coat in the sauce, then pop back in the oven for another 20mins.

Step 3

Take out the oven, give everything another toss and slot in your apple wedges. Place back in the oven for another 15mins, or until the sausages are nicely browned, the sauce is sticky and the apple slices have softened slightly. Timings will differ slightly, but don't be tempted to turn up the temp as the honey will burn.