Claire’s apricot sausage traybake recipe

Name: Claire’s apricot sausage traybake
Yield: Serves 3
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; 4 tbsp apricot jam; 1 tbsp wholegrain mustard; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar

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

Shop your ingredients

Tesco Finest 10 Traditional Pork Sausages 667G
6 pork sausages
£4.50
£6.75/kg
Tesco Finest Baby Potatoes 750G
400g baby potatoes
£1.30
£1.73/kg
Tesco Carrots Loose
Aldi Price Match
200g carrot batons
£0.11
£0.69/kg
Tesco Brown Onions Loose
1 onion, cut into wedges
£0.11
£0.95/kg
Tesco Fresh Cut Thyme 20G
4-6 small sprigs fresh thyme, leaves only
£0.50
£25.00/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Apricot Jam 454G
Aldi Price Match
4 tbsp apricot jam
£0.89
£1.96/kg
Tesco Wholegrain Mustard 180G
Aldi Price Match
1 tbsp wholegrain mustard
£0.44
£2.44/kg
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Tesco Cider Vinegar 350Ml
1 tbsp apple cider vinegar
£1.55
£4.43/litre

Method

Heat the oven to gas 6, 200°C, fan 180°C.
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.
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.
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.
After 20 minutes, remove the tray from the oven. The sausages should feel firmer and the vegetables will have started to soften.
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.