Sausage, cinnamon and prune traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Sausage, cinnamon and prune traybake
Gently spiced cinnamon sticks give depth of flavour to this dish, while port, honey and prunes add richness. Serve with your choice of side
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
467Kcal
Fat
28gr
Saturates
9gr
Carbs
25gr
Sugars
18gr
Fibre
4gr
Protein
13gr
Salt
1.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 red onions, cut into slim wedges
- 8 prunes, sliced in half
- 2 cinnamon sticks
- 5 sprigs thyme
- 2 bay leaves
- 8 sausages*
- 200ml tawny port
- 1 tbsp wholegrain mustard*
- 1 tbsp oil
- 1 tbsp red wine vinegar
- 1 tbsp honey
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Put the onions, prunes, cinnamon, thyme and bay leaves into a medium roasting tin. Season. Top with the sausages in a single layer. In a jug, combine the port, mustard, oil, vinegar and honey. Pour around the sausages and transfer to the oven for 40 minutes, turning the sausages occasionally so they colour evenly. Serve.
*Check your sausages and mustard are gluten-free, if required.
