• For the butter:
  • 30g Kerrygold® Irish Creamery Butter 227g
  • 1tsp Wholegrain Mustard
  • 1tsp Honey
  • 8 sausages (500g)
  • 2 Sweet Corn Cobs, sliced 1 inch thick
  • 2 Red Peppers, chunky slices
  • 300g Baby Potatoes, halved
  • 2 Small Red Onions
  • 400g Tinned Chickpeas, drained
  • 1 tsp Paprika
  • Salt and Pepper to taste
  • 1 tbsp of Olive Oil
Print recipe


Preheat the oven to 190 C Fan.

  1. Arrange all of the veg on to a suitable roasting tin and lay in the sausages. Sprinkle over the paprika, season with salt and pepper and drizzle over the olive oil.
  2. Roast for 35-40 Minutes until the sausages are golden and the vegetables are tender.
  3. Mix together the butter with honey and wholegrain mustard. Add to the hot tray bake and toss through to coat well.

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