Pork Sausage Traybake with Veggies, Apple & Thyme
Whole-Grain Mustard Mayo
Cooking time
35 minutes
Servings
2/4
Calories
870 /serving
The results are in: February is officially traybake month! Just kidding, but with the oven on high and the cleanup on low, this streamlined approach sure suits the season. Toss a bunch of hearty veggies onto a sheet pan, like chunks of potatoes, Brussels sprouts and even a little apple (fresh thyme sets off the fruitiness perfectly). Partner up some mild pork sausages, and while they’re roasting, whip whole-grain mustard into mayo to take a dip.
We will send you:
- 2 Mild Italian pork sausages
- 450g Baby potatoes
- 300g Brussels sprouts
- 1 Bunch of thyme
- 1 Garlic clove
- 1 Apple
- 60ml Mayonnaise
- 15ml Whole-grain mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
11 g
Sodium
1680 mg
Total Carb
72 g
Sugars
16 g
Protein
33 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the potatoes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Core and medium-dice the apple. Mince the garlic. Pick the thyme leaves off the stems; roughly chop the leaves.
Prepare the traybake
On a lined sheet pan, toss the potatoes, Brussels sprouts and apple with a drizzle of oil, ⅔ of the thyme, all but a pinch of the spices and S&P. Add the sausages and drizzle with oil.
Roast the traybake
Roast the traybake, flipping halfway, 25 to 30 min., until the sausages* are cooked through and the vegetables are tender. Remove from the oven and switch the oven to broil. Top the vegetables with the garlic. Broil, 2 to 3 min., until nicely browned.
Make the mustard mayo
Meanwhile, in a small bowl, combine the mayo, mustard and remaining spices.
Plate your dish
Divide the traybake (slice the sausages beforehand if desired) between your plates. Garnish with the remaining thyme. Serve the mustard mayo on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
