Golden sausages with roasted potatoes, apple and leeks in cider-mustard sauce

British · French /// traybake

Cider-Mustard Sausage & Leek Traybake

Name: Cider-Mustard Sausage & Leek Traybake
Total time: 60 min
Yield: 4 servings
Ingredients: 8 pork sausages; 600 g baby potatoes, halved; 2 small eating apples, cored and cut into wedges; 2 leeks, thickly sliced; 6 leaves fresh sage; 2 tbsp Dijon mustard; 250 ml dry cider; 2 tbsp olive oil; 1 small handful flat-leaf parsley, chopped

Golden sausages roasted with baby potatoes, sweet apple and leeks in a glossy cider-mustard pan sauce.

60 min total4 servingseasy difficulty

Ingredients

8 pork sausages
600 gbaby potatoes, halved
2 smalleating apples, cored and cut into wedges
2 leeks, thickly sliced
6 leavesfresh sage
2 tbspDijon mustard
250 mldry cider
2 tbspolive oil
1 small handfulflat-leaf parsley, chopped

Method

Heat the oven to 210°C (190°C fan). Put the potatoes and sausages in a large roasting tin, toss with 1 tablespoon of the olive oil and roast for 20 minutes.
Add the leeks, apple wedges and sage. Turn everything through the sausage fat and roast for a further 15 minutes, until the potatoes are nearly tender and the apples are bronzed.
Whisk the cider with the mustard and remaining olive oil. Pour it around the contents of the tin, avoiding the sausage tops, and roast for 8–10 minutes until the sauce is bubbling and slightly reduced.
Check the sausages are cooked through with no pink meat remaining and the potatoes are tender. If needed, return the tin to the oven for a few minutes.
Scatter with parsley and spoon the cider-mustard juices over the sausages, potatoes and apples. Serve straight from the tray.

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