Maille Flavours challenge – Spicy Mustard Sausage & Vegetable Roast

May 5, 2014Sew White

Maille Flavours challenge – Spicy Mustard Sausage & Vegetable Roast

Sew White Maison Maille flavours sausage vegetable roast 6

It’s time for a lovely new post with the yummiest dinner I’ve made in a long time. I am entering this fabulous spicy mustard sausage and vegetable roast in the #mailleflavours competition. The mustard certainly packed a punch and with the apple juice as the gravy the spice and gorgeous mustard taste coated everything.

Sew White Maison Maille flavours sausage vegetable roast 1

The Maille product I used for this dinner is the fabulous Citron et Harissa mustard. It is rich, spicy but there is a gorgeous lemon sharpness. These tastes both work incredibly well together.

The mustard is available here;
http://www.maille.co.uk/condiments-sauces/mustard-with-white-wine-lemon-and-harissa-spices/10857152.html

The recipe uses a lot of good vegetables and works very in using up pieces of veg you have.

Sew White Maison Maille flavours sausage vegetable roast 2

Add to the roasting tin a bit of olive oil and 2 tablespoons of the mustard to make a paste and coat the sausages in it.

Sew White Maison Maille flavours sausage vegetable roast 3

Add all the lovely vegetables; big chunky pieces of garlic, red onion and chilli.

Sew White Maison Maille flavours sausage vegetable roast 4 

I also added pepper, butternut squash, sweet potato, little tomatoes and fresh beetroot. Cover with lots of lovely herbs, salt and pepper. I used thyme and oregano.

Sew White Maison Maille flavours sausage vegetable roast 5

Serves 4

Ingredients

– Maille Citron and Harissa mustard
– 8 sausages (2 each but more if you want)
– 1 red chilli
– 2 red onion (one to go in at the beginning and the other to be added half way through)
– 4 cloves of garlic roughly chopped
– baby tomatoes as many as you like – I used about 300g
– 1 sweet potato
– Half of 1 butternut squash
– 1 pepper
– 6-10 fresh beetroots depending on size
– salt and pepper
– dried or fresh thyme and oregano
– 300ml apple juice

Method

– Preheat the oven to 150 degrees.
– In an oven proof dish/tin add a glug of olive oil and 2 tablespoons of the mustard to make a paste and coat the sausages in it.
–  Chop up the vegetables to bite size chunks and add all the veg to the dish.
– Drizzle with olive oil and add the thyme and oregano.
– Pour over the 300ml of apple juice and mix everything together.
– Pop into the oven for 1 hour.
– Half way through add the other red onion.

Serve and enjoy x

*I was sent the Maille products as apart of my entry in to the competition*

4 Comments

  • Stella Branch

    May 6, 2014 at 6:30 am

    That really does look like a tasty dish. I really must get hold of some of these Maille flavoured mustards…I use the Dijon and seeded ones.

    1. Sew White

      May 6, 2014 at 8:49 am

      Thank you Stella, It was delicious 🙂
      I would recommend their flavoured mustards as they are well balanced and work so well with so many different things.

  • Will White

    May 6, 2014 at 8:49 am

    A really tasty, tangy dinner. It had great textures with all the different vegetables. The flavours of the mustard really enhance and worked very well with the sausages.
    Delicious!
    Ate way too much.

    1. Sew White

      May 6, 2014 at 9:00 am

      Thank you for being my food tasting guinea pig!

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