ingredients
(Serves 3–4)
• 1 pack sausages
• ½ pack tomatoes
• 2 red onions, cut into wedges
• 1 aubergine, chopped
• 2 tbsp Borderfields Aromatic Thyme Rapeseed Oil
• Salt and freshly ground black pepper
For the glaze:
• 4 tsp honey
• 1 heaped tsp wholegrain mustard & 1 tsp Dijon Mustard
• 2 tsp just-boiled water
method
1. Preheat the oven to 180•C.
2. Add the sausages and vegetables to a large tray. (If you have vegetables to use up chuck them in too like we dud here with 1/2 a red pepper and some left over sweetheart cabbage)
3. Drizzle over the Borderfields Aromatic Thyme Rapeseed Oil, then season with salt & pepper. Toss well to coat.
4. Roast for around 25 minutes, turning occasionally, until the vegetables are tender and golden and the sausages are cooked through but not overly coloured.
5. In a small bowl, mix together the honey, wholegrain mustard, and hot water to loosen.
6. Drizzle over the glaze, and return to the oven for a final 10 minutes until sticky, caramelised and a simple sauce is formed from all the cooking juices.
To Serve
Serve with crusty bread or your choice of potatoes and a fresh salad for a simple, satisfying meal.
You can add in chunky diced potatoes but split into two trays so everything cooks evenly.
