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Sausage and kale tray bake with mustard drizzle picture

Sausage and kale tray bake with mustard drizzle

This cosy and comforting dish brings together some perfect sausage pairings - sage, mustard and apples. Use chipolata sauages or regular sausages cut into quarters. This would also be delicious made with lamb merguez sausages, though you could include any type of sausage. Serve it with big green crunchy salad tossed in apple cider vinegar dressing or with a bowl of carrot or butter bean mash. 

Serves 4
Cooks in 30 minutes
Difficulty Easy
Melissa Hemsley Main


1 tbsp coconut oil or ghee
1 celeriac (approx. 800g), peeled and cut into 1.5cm cubes
1 red onion or large leek, roughly sliced
1 large red pepper, roughly chopped
6 regular sausages, quartered or 12 chipolatas (total 400g)
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
200g kale, chopped

For the mustard drizzle
12 fresh sage leaves, finely chopped
3 tbsp any mustard
1 1/2 tbsp maple syrup
1 tablespoon apple cider vinegar
2 tbsp extra-virgin olive oil


Heat the oven to 240C/fan 220C/gas 9. Place the oil into a large baking tray or ovenproof dish and heat it in the oven for 2-3 minutes. 

Add the celeriac, onion, pepper, apple, sausages and rosemary. Season with salt and pepper and toss in the hot oil, then spread everything out in a single layer, with the sausages on top, and roast in the oven for 18 minutes. 

Meanwhile, whisk the sage, mustard, maple syrup, vinegar and oil together in a bowl and season with salt and pepper. 

Remove the tray from the oven and add the kale. Toss everything together and return to the oven for a further 8 - 10 minutes, until the sausages are cooked through and golden brown and the celeriac is tender. pour over the mustard drizzle and serve. 

Recipe cta

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