Sheet Pan Sausage With Fig Dijonnaise Recipe

About this recipe

Sheet Pan Sausage with Fig Dijonnaise is a bold fusion of British comfort food and modern European flavors. Juicy, golden sausages pair perfectly with roasted seasonal vegetables, all elevated by a creamy, tangy fig-infused mustard sauce that brings a touch of sophistication to a simple, hearty dinner.

Ingredients

• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• 70G La Chinata Hot Smoked Paprika, 70G
• 140G Spanish Fig Jam, 140G
• 105G Dijon Mustard With Tarragon, 105G
• - Ducros Dried Thyme
• - Hellmann'S Real Mayonnaise 250ml
• 1 Kg Red Onion 1kg
• 1 Kg Jersey Royal Potatoes
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Schwartz Flat Leaf Parsley
• - Tata Salt
• - Stamford Street Co. Thick Pork Sausages X20 1kg

Instructions

1. 1. Preheat your oven to 200°C (180°C fan/gas mark 6) and line a large sheet pan with parchment paper for easier cleanup.
2. 2. In a large mixing bowl, combine the baby potatoes and red onion wedges with olive oil, dried thyme, smoked paprika, salt, and pepper. Toss to coat evenly.
3. 3. Spread the seasoned vegetables onto the prepared sheet pan, leaving some space for the sausages. Arrange the sausages evenly in the gaps between the vegetables.
4. 4. Roast in the preheated oven for 25 minutes, flipping the sausages halfway through to ensure even browning.
5. 5. While the sausages and vegetables are roasting, prepare the fig Dijonnaise. In a small bowl, whisk together the Dijon mustard, mayonnaise, fig jam, lemon juice, and a pinch of salt until smooth and creamy.
6. 6. After 25 minutes, check the vegetables. If they are tender and slightly caramelized, and the sausages are golden and cooked through, remove the sheet pan from the oven.
7. 7. Serve the roasted sausages and vegetables hot, drizzled with the fig Dijonnaise or served with the sauce on the side for dipping. Garnish with fresh parsley for a pop of color.