Sausage, sage and blackberry traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Sausage, sage and blackberry traybake
Recipe by Leah Hyslop
A sweet and sticky autumnal traybake for cosy evenings in
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
702Kcal
Fat
42gr
Saturates
11gr
Carbs
48gr
Sugars
34gr
Fibre
13gr
Protein
26gr
Salt
2.2gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into 2cm wedges
- 4 large parsnips, each peeled and cut lengthways into 6
- 2 medium red onions, cut into wedges
- 3 tbsp sage, finely chopped
- 8 sausages - make sure these are GF if required
- 4 tbsp olive oil
- 4 tbsp clear honey
- 4 tbsp wholegrain mustard
- 225g sweet blackberries
Step by step
Get ahead
Prepare the vegetables up to a day ahead
- Preheat the oven to 220°C, fan 200°C, gas 7. Toss the vegetables, sage and sausages together in a large roasting tin with the oil and some seasoning. Spread out in the tin. Roast for 40 minutes, turning the sausages halfway through so that they colour evenly.
- Whisk the honey and mustard together. Scatter the blackberries over the sausage and veg then toss the honey-mustard mixture through the tin. Return to the oven for 15 minutes until the sausages are cooked through and the root veg are tender.
