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Claire’s apricot sausage traybake recipe

Claire’s apricot sausage traybake recipe

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Created by Claire Sisk

Claire Sisk’s gloriously sticky take on traditional honey and mustard sausages with added roasted veg, all in one easy-to-throw-together traybake. A self-taught blind cook, Claire creates simple, delicious dishes inspired by family favourites and her travels. She became the first blind cook to regularly demonstrate live on UK daytime television. See method

  • Serves 3
  • 20 mins to prepare and 30 mins to cook
  • 527 calories / serving

Ingredients

  • 6 pork sausages
  • 400g baby potatoes
  • 200g carrot batons
  • 1 onion, cut into wedges
  • 4-6 small sprigs fresh thyme, leaves only
  • 1 tbsp olive oil

For the glaze

  • 4 tbsp apricot jam
  • 1 tbsp wholegrain mustard​
  • 1 tsp Dijon mustard​
  • 1 tbsp apple cider vinegar
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2205kj
    527kcal     26%

  • Fat

    27g 39%

  • Saturates

    9g 46%

  • Sugars

    21g 23%

  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 47.9g Protein 18.3g Fibre 9g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C.
  2. Place the sausages, potatoes, carrot batons and onion wedges onto a large baking tray, then scatter the thyme over the top. Try to spread the ingredients out so everything sits in a single layer.
  3. Drizzle over or spray the olive oil and sprinkle with salt and pepper. Then use your hands or a spoon to mix everything together so it is lightly coated in oil. Roast for 20 minutes.
  4. While the traybake cooks, make the marinade. Mix the apricot jam, wholegrain and Dijon mustards and cider vinegar in a bowl until smooth. The glaze should feel thick but spoonable, like a sticky sauce.
  5. After 20 minutes, remove the tray from the oven. The sausages should feel firmer and the vegetables will have started to soften.
  6. Spoon the apricot glaze over the traybake and return the tray to the oven for another 10-15 minutes, until the sausages feel firm and the glaze becomes sticky and slightly caramelised.

See more Accessible recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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