This sausage traybake is the best weeknight dinner. An all-in-one meal with juicy pork sausages, tender flavourful veggies and golden potatoes all baked in one tray. 
Simple dried herbs and some chicken stock create a silky pan sauce for this one-pan sausage potato bake. Sausages usually end up perfectly paired with mash and gravy (no bad thing) but we're skipping the heavy mash and giving our little sausage bake a glow up. Sausage and peppers are a match made in heaven. The rich flavour of sausages is the perfect contrast for the sweetness of roast peppers and it's all brought together with creamy fleshed potatoes. This dinner is pretty much hands-off and is budget-friendly and family-friendly. A dinner that everyone will love.
And there's a whole bunch of healthy and cheap dinners for the rest of the week. Or try another traybake, like this healthy honey garlic salmon.
Sausage Traybake
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Ingredients needed
I've gone with the basic veggies here, but I'm gonna add some options that you/ we should all explore. We're all gonna be making this one-pan sausage potato bake a lot as the winter draws in, so we'll have plenty of tries to explore some pretty amazing combos.
This ingredient list assumes that you have salt, pepper and olive or vegetable oil.
sausages- Lincolnshire, Cumberlands... whatever you have and whatever you like.
fresh garlic- Add as much or as little as you like.
red onion
cherry tomatoes- these are optional, but they bring a serious flavour punch to the whole meal.
bell peppers- any colour is absolutely fine, just try and avoid the green ones.
dried herbs- basil and oregano but feel free to use thyme and parsley or anything else you like.
chicken and steak seasoning- I absolutely adore these spice mixes and use them anywhere and everywhere. Feel free to experiment and think outside the box with these.
mini potatoes- you can use regular potatoes, you'll just need to chop them small enough to roast at the same time as the sausages and veggies roast.
chicken or vegetable stock- made with a stock cube.
Step by step directions
Step 1 & 2
- Start by chopping up with veggies. This is pretty much the only effort involved in this whole dinner. Cut the onion leaving the root intact so that the layers stay together. This isn't super important, it just means the onion doesn't go overly roasted and crispy.
- Chop the rest of the veggies, ensuring that they're all roughly the same size and place them in an oven-proof dish.
Step 3 & 4
- Drizzle with the vegetable oil and sprinkle with the spices and seasoning. Mix well. Place the sausages on the top of the veggies and add the cherry tomatoes to the top. Roast the tray in the preheated oven.
- After roasting for about 20 minutes, slowly pour the hot chicken stock into the tray and give everything another stir. Place the tray back into the oven until the sausages are deep golden and the veggies are starting to char around the edges and the potatoes are tender. The chicken stock will thicken and the starch from the potatoes will make the stock super silky creating a very flavourful but still light pan sauce.
Variations
There are so many ways we can go with this recipe. And since I made it, I've had so many ideas, These are my top recommendations.
- butternut squash
- courgettes
- cauliflower
- sweet potatoes
- parsnips
- swede
- aubergine
- brussel sprouts for the adventurous among us.
Storage
If you have any leftover sausage and potato traybake left, place it into an airtight container and store it in the fridge for up to 3 days. To reheat you can use the microwave or the oven.
To reheat in the oven: preheat the oven to 180ºC and place the sausage bake in an ovenproof dish and cover loosely with foil. Heat for about 15 minutes, until everything is hot and heated all the way through.
To reheat in the microwave: Place in a bowl or on a plate and heat in 30-second intervals until everything is hot all the way through.
Related recipes
Tools used
Recipe
Simple Sausage Traybake
Description
A sausage traybake that is full of flavourful roasted veggies and the most perfect silky pan sauce. An all-in-one dinner that everyone will love!
Ingredients
- 6 sausages, any type
- 1 red onion, cut into wedges *See notes
- 2-4 cloves garlic, minced
- 8-10 cherry tomatoes
- 2 bell peppers, seeds removed and chopped *See notes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons chicken and steak seasoning
- 200g mini potatoes cut in half
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 190ºC. While the oven preheats chop the vegetables. Cut the onion leaving the root intact so that the layers stay together.
- Chop the rest of the veggies, ensuring that they're all roughly the same size and place them in an oven-proof dish.
- Drizzle with the vegetable oil and sprinkle with the oregano and basil and the chicken and steak seasoning. Mix well. Place the sausages on the top of the veggies and add the cherry tomatoes to the top. Roast the tray in the preheated oven.
- After roasting for about 20 minutes, slowly pour the hot chicken stock into the tray and give everything another stir. Turn the sausages so that they brown on all sides. Place the tray back into the oven until the sausages are deep golden and the veggies are starting to char around the edges and the potatoes are tender for about another 20 minutes. The chicken stock will thicken and the starch from the potatoes will make the stock super silky creating a very flavourful but still light pan sauce. Serve right from the tray.
Notes
1- Cutting the onion into wedges with the root intact means the onion doesn't go overly roasted and crispy.
2- Any colour of bell pepper will work here. I’m not a huge fan of green, but if that’s what you have this could be a good way to use them up.
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