A tray bake is about as easy as midweek cooking gets: everything in one tin, minimal washing up, and sausages that turn sweet and sticky in the oven. Our Cumberland sausages are made with proper seasoning, so they carry the whole dish.
Why This Recipe Works
Cooking the sausages on top of the potatoes lets the fat and juices drip down and flavour everything underneath. The honey and mustard glaze goes on for the last 15 minutes so it coats rather than burns.
Serving Suggestions
- Steamed greens or a simple side salad balance the richness.
- A dollop of mustard mash keeps it hearty on a cold evening.
- Leftovers are excellent cold in a sandwich the next day.
Cook the sausages until they are steaming hot throughout with no pink meat. Cool any leftovers quickly, keep them in the fridge and reheat until piping hot.
The full ingredients and method are in the recipe card below. Our Cumberland sausages come in packs of 18, so you will have plenty spare for a weekend breakfast. Explore more in our sausage range, including our curry sauces for another night, and see our delivery and collection options.
