What you need

• 8 good-quality pork sausages
• 3 eating apples, cored and cut into thick wedges
• 2 red onions, cut into chunky wedges
• 2 tbsp olive oil
• 2 tbsp Smokey Rebel Hickory Hog
• 1 tbsp wholegrain mustard
• 1 tbsp runny honey
• A few sprigs of fresh thyme
• A few sprigs of fresh rosemary

Method

1. Get the oven hot. Heat the oven to 220°C / 200°C fan / Gas 7.
2. Build the tray. Add the apples, onions and sausages to a large roasting tray. Drizzle with the olive oil and add 2 tbsp Hickory Hog. Mix really well so the seasoning and oil coat everything, not just the sausages.
3. Start roasting. Spread everything out so there is a little room between the ingredients, then roast for 20 minutes.
4. Turn and glaze. Mix the wholegrain mustard and honey. Turn the sausages and toss the apples and onions, then spoon or brush over the mustard mixture and scatter in the thyme and rosemary. Roast for another 15–20 minutes until browned, caramelised and cooked through.
5. Serve. Bring the whole tray to the table and get stuck in. Make sure the sausages are thoroughly cooked before serving, with no pink meat remaining.