There’s something wonderfully comforting about a traybake that brings everything together in one pan – minimal fuss, maximum flavour. This hearty dish pairs rich, succulent Prendergast Gold sausages from Prendergast Butchers with golden roasted potatoes, sweet peppers, and tender leeks, all coated in a delicious honey and wholegrain mustard glaze. It’s the perfect balance of savoury and sweet, making it an easy go-to for a satisfying midweek meal or a relaxed weekend supper.

6 Prendergast Gold Sausages

500g Potatoes – washed and cut into quarters

500g leeks, trimmed, washed and thickly sliced

1 red pepper, thickly sliced

1 yellow pepper, thickly sliced

1tbsp to of roughly chopped sage (to garnish)

1 tbsp wholegrain mustard

1 tbsp honey

Salt and Pepper to taste

Method

  1. Preheat the oven to 200°C, gas mark 6.
  2. Cook the potatoes in boiling water for 7-8 minutes, drain.
  3. Meanwhile, heat 1 tbsp oil in a frying pan and fry the sausages for 3-4 minutes to brown.
  4. Place the potatoes, sausages, leeks, peppers and sage in a large roasting tray. Mix together the remaining oil with the mustard and honey and toss into the leek mixture, season.
  5. Bake for 20 minutes.

Serve with a healthy dollop of your favourite mustard and enjoy!