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Oven-Baked Spelt Sausage Traybake with Maple Mustard

Overhead shot of a roasting dish with glazed sausages, tender spelt, roasted carrots and wilted spinach, steam rising

Spelt Maple Mustard Sausage Traybake is a one-pan oven dinner where pork sausages, pearled spelt and apple wedges roast together in a sticky maple mustard glaze. The spelt goes into the pan already parboiled, so it turns tender and chewy instead of gritty. Everything finishes on the same sheet pan, so cleanup stays simple.

The glaze does double duty. It coats the sausages as they brown, then seasons the grain once you toss the spelt through the pan juices at the end.

I use pearled spelt here because it cooks faster than whole spelt and keeps a nutty bite. Bratwurst-style pork sausages work well, though any coarse pork sausage link holds up to the maple mustard glaze without falling apart.

This traybake works for a Tuesday dinner or a low-key weekend meal. You can prep the vegetables and glaze ahead, then roast everything together when you're ready to eat.

Why You'll Love This Recipe

  • One sheet pan handles the whole dinner
  • Maple mustard glaze coats sausages and grain
  • Pearled spelt adds a chewy, nutty bite
  • Vegetables and glaze prep ahead for busy nights
Cook whisking maple syrup and mustard in a small bowl beside a tray of raw sausages and chopped vegetables

Ingredient Notes

  • pearled spelt: Cooks faster than whole spelt grains and keeps a chewy bite once parboiled. Pearled barley works as a substitute with a milder flavor.
  • pork sausages: Choose a coarse, well-seasoned link sausage that holds together during roasting. Bratwurst or Toulouse-style sausages both work well.
  • maple syrup: Use pure maple syrup, not pancake syrup, for a cleaner sweetness that balances the mustard.
  • wholegrain mustard: The seeds add texture to the glaze. Dijon mustard works as a substitute for a smoother finish.
  • apple: A firm, tart apple like Granny Smith holds its shape during roasting. A sweeter apple softens faster and can turn mushy.
  • carrots: Slice on a diagonal so they cook at the same rate as the sausages.
  • red onion: Cut into thick wedges so it roasts instead of collapsing into mush.
  • olive oil: Helps the vegetables brown and carries the glaze. Any neutral oil works in its place.
  • garlic: Fresh cloves give the glaze more depth than pre-minced garlic in a jar.
  • fresh thyme: Added at the end so it stays fragrant instead of scorching under high heat.
Two plates of sausage traybake on a linen-covered table with a fork mid-bite and a glass of cider nearby
Prep Time 15 mins
Cook Time 55 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 2.75
Calories: 162
Best Season: Fall, Winter
Dietary: Contains gluten
Description

This traybake pairs parboiled pearled spelt with pork sausages, roasted apple wedges and a sticky maple mustard glaze, all finished on a single sheet pan.

Ingredients
    For the traybake
  • 200 g pearled spelt (dry)
  • 8 pork sausages (links (about 500 g))
  • 2 red onion (medium; cut into thick wedges)
  • 2 carrots (medium; sliced on a diagonal, 1 cm thick)
  • 1 apple (medium; such as Granny Smith, cut into thick wedges)
  • 2 tbsp olive oil (divided)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 fresh thyme sprigs
    • For the maple mustard glaze
  • 3 tbsp maple syrup (use pure maple syrup)
  • 2 tbsp wholegrain mustard
  • 2 cloves garlic (minced)
Instructions
  1. 1
    Bring a 2-quart saucepan of salted water to a boil. Add the pearled spelt and simmer for 15 minutes, until tender but still a little chewy. Drain and set aside.
  2. 2
    Heat the oven to 200 C / 400 F. Have a 33 x 46 cm / 13 x 18-inch sheet pan ready.
  3. 3
    Toss the red onion wedges and carrot slices with 1 tbsp olive oil, the salt and pepper on the sheet pan. Roast for 10 minutes.
  4. 4
    While the vegetables roast, whisk the maple syrup, wholegrain mustard, minced garlic and the remaining 1 tbsp olive oil in a small bowl.
  5. 5
    Pat the sausages dry with a paper towel. Add them to the sheet pan with the vegetables, tucking the apple wedges in between. Roast for 15 minutes.
  6. 6
    Brush the maple mustard glaze over the sausages, apple and vegetables. Roast for another 8 to 10 minutes, until the sausages are browned and reach 160 F / 71 C internal temperature.
  7. 7
    Scatter the drained spelt over the tray and toss gently with tongs to pick up the pan juices. Return to the oven for 3 to 4 minutes to warm through.
  8. 8
    Pull the pan out, scatter the fresh thyme over the top, and let it rest for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 162kcal
% Daily Value *
Total Fat 40g62%
Saturated Fat 12g60%
Cholesterol 87mg29%
Sodium 1200mg50%
Potassium 600mg18%
Total Carbohydrate 62g21%
Dietary Fiber 6g24%
Sugars 17g
Protein 24g48%
Vitamin A 1100 IU
Vitamin C 8 mg
Calcium 40 mg
Iron 2.5 mg
Vitamin E 1 mg
Vitamin K 5 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 5 mg
Vitamin B6 0.5 mg
Folate 22 mcg
Vitamin B12 0.9 mcg
Phosphorus 440 mg
Magnesium 68 mg
Zinc 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Parboil spelt separately, don't add it dry to the tray.
  • Pat sausages dry before roasting for better browning.
  • Use a thermometer to confirm sausages hit 160 F / 71 C.
  • Glaze partway through so the maple sugars don't scorch.
Keywords: spelt maple mustard sausage traybake, sausage traybake, spelt sausage recipe, maple mustard sausages, one pan sausage dinner

Equipment

  • 2-quart saucepan
  • 33 x 46 cm / 13 x 18-inch sheet pan
  • mixing bowl
  • instant-read thermometer
  • tongs

Tips

  • Parboil the pearled spelt until just tender, about 15 minutes, so it doesn't turn gritty in the oven.
  • Pat sausages dry before roasting so they brown instead of steaming in the pan.
  • Cut apple wedges thick so they hold their shape instead of turning to mush.
  • Brush the maple mustard glaze on partway through roasting so it caramelizes without burning.
  • Check sausages with a thermometer at the thickest point for an internal temp of 160 F / 71 C.

Variations

  • Swap pork sausages for chicken sausage and check doneness a few minutes earlier since it cooks faster.
  • Use pearled barley instead of spelt for a similar chewy texture with a milder flavor.
  • Add sliced Brussels sprouts or parsnips to the tray alongside the carrots for extra vegetables.

Storage and Reheating

Spelt Maple Mustard Sausage Traybake keeps well in the fridge for 3 to 4 days in an airtight container.

Reheat portions in a 180 C / 350 F oven for 10 to 12 minutes, until the sausages are warmed through and the spelt is hot. A microwave works in a pinch, about 90 seconds on high, though the sausage skins turn soft.

Freeze cooled leftovers in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

Spelt Maple Mustard Sausage Traybake works as a full dinner on its own, since it already carries a grain, protein and vegetables in one pan.

Serve it with a sharp green salad dressed in cider vinegar to cut through the maple glaze. A slice of crusty bread is good for mopping up the pan juices.

For a weekend brunch version, spoon it over wilted greens or serve alongside soft scrambled eggs.

Read it online: https://greatbritishspeltrecipes.com/recipe/oven-baked-spelt-maple-mustard-sausage-traybake/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!