Sticky sausage, date and mustard traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Sticky sausage, date and mustard traybake
Wholegrain mustard has a milder flavour and coarser texture than smooth mustard because the mustard seeds aren’t ground to a paste. Here, we’ve paired it with sausages, dates, fennel and white wine in an easy bung-it-in-the-oven traybake. It’s delicious served with buttery (or mustard-spiked!) mash
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
569Kcal
Fat
32gr
Saturates
10gr
Carbs
39gr
Sugars
35gr
Fibre
7gr
Protein
20gr
Salt
2.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 fennel bulbs
- 8 pork sausages*
- 3 garlic cloves, crushed
- 200g pack Medjool dates, stoned and quartered lengthways
- 4 rosemary sprigs
- 3 tbsp olive oil
- ½ tsp sea salt flakes
- 175ml white wine
- 1 tbsp treacle
- 2 tbsp wholegrain mustard
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Reserve any fennel fronds, then cut each fennel bulb into 8 wedges. Place in a large bowl with the sausages, crushed garlic, dates, rosemary sprigs, olive oil, sea salt and some black pepper. Toss together, then spread out in a large roasting tin or lipped baking tray. Whisk together the white wine, treacle and wholegrain mustard with a fork, then pour all over the traybake.
-
Roast for 40-45 minutes, basting and turning the sausages and fennel halfway, until the sausages and fennel are both golden brown and cooked through. Scatter over any reserved fennel fronds, then divide among plates to serve.
*Use gluten-free sausages, if required.
