Easy Sausage Tray Bake with Potatoes (One Pan Dinner)

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This sausage tray bake recipe is the perfect all-in-one weeknight dinner. Juicy pork sausages, golden potatoes and flavourful vegetables are roasted together in one pan for a simple, satisfying meal.

Using just dried herbs and chicken stock, this tray bake creates its own simple, flavourful pan sauce as everything roasts together. The richness of the sausages balances perfectly with sweet roasted peppers and creamy potatoes, making it a comforting, well-rounded dish without any extra effort. It’s budget-friendly, family-friendly and mostly hands-off—exactly what you want from a midweek dinner.

If you’re after more easy one-pan meals, try this honey garlic salmon, or for more sausage-based dinners, this sausage and pepper pasta or slow cooker sausage casserole are great options.

Why this sausage traybake works

Easy one pan recipe – Everything cooks together on one tray, keeping prep simple and washing up to a minimum. As it roasts, the flavours build naturally, giving you a complete, well-rounded dish.
Stock + potato starch = sauce – As the potatoes roast, they release starch into the tray, which combines with the chicken stock to create a light, silky pan sauce. It’s a simple trick, but it brings everything together and stops the dish from feeling dry.
Sausages release fat = flavour – As the sausages cook, they release their natural fat into the tray. This coats the potatoes and vegetables, adding flavour and helping everything roast evenly without needing lots of extra oil.
High heat = caramelisation – Roasting at a higher temperature allows the sausages and vegetables to caramelise properly, giving you those golden edges and deeper flavours. It’s what takes this from a simple tray bake to something that feels a bit more special.

Ingredients for sausage traybake

ingredients for sausage and peppers traybake- Healthy Aldi recipes

Sausages – Use your favourite, whether it’s Lincolnshire, Cumberland or something else.
Fresh garlic – Adjust to taste.
Red onion – Adds a deeper, slightly sweet flavour as it roasts.
Cherry tomatoes – Optional, but they add a burst of freshness and balance the richness.
Bell peppers – Any colour works, but avoid green peppers as they can be slightly bitter.
Dried herbs – Basil and oregano work well, but thyme, parsley or mixed herbs are all good options.
All-purpose spice blend – Use your favourite spice blend, or swap for paprika, garlic powder or Italian seasoning. *I used an Aldi chicken and steak seasoning.
Mini potatoes – If using larger potatoes, cut them into small, even pieces so they cook at the same rate.
Chicken or vegetable stock – Made with a stock cube or stock pot and about 250ml (1 cup) boiling water.

Be sure to check out the full recipe and ingredient list below

Make sausage traybake in 4 simple steps

Chopped veggies for making sausage and potato tray bake- Aldi recipes

Step 1: Prep the onion

Cut the onion into wedges, leaving the root intact so the layers stay together as they roast.
This helps prevent the onion from overcooking and going too soft or crispy.

Step 2: Chop the vegetables

Chop the remaining vegetables into roughly even-sized pieces so everything cooks evenly.
Add them to a large ovenproof dish.

Aldi recipe sausage traybake before roasting. Cheap Aldi meal ideas

Step 3: Season and assemble

Drizzle the vegetables with oil, then add the herbs and seasoning and toss to coat.
Place the sausages on top and scatter over the cherry tomatoes.
Transfer to the oven and roast.

Step 4: Add stock and finish roasting

After 20 minutes, carefully pour in the hot stock and give everything a gentle stir.
Return to the oven and roast until the sausages are deep golden, the vegetables are lightly charred, and the potatoes are tender.
The stock will reduce slightly and combine with the potato starch to create a light, silky pan sauce.

Sausage and potato traybake on a plate with a fork. Aldi recipes

Chef’s Guide: expert tips for the best sausage tray bake

Drawing on my Cordon Bleu training and experience in Michelin-starred kitchens, these are the small details that make this traybake work every time.

Don’t overcrowd the tray: Give everything a bit of space so it roasts rather than steams. If the tray is too full, you’ll lose those golden edges.
Cut the potatoes small and evenly: This is key. Smaller, evenly sized pieces cook at the same rate as the sausages, so everything finishes together.
Use a hot oven from the start: A properly preheated oven helps the sausages brown and the vegetables caramelise instead of softening too slowly.
Add the stock partway through cooking: Pouring it in after the initial roast keeps the vegetables from going soggy and helps create that light pan sauce.
Turn the sausages if needed: If they’re colouring unevenly, give them a quick turn halfway through so they brown evenly on all sides.
Taste and adjust at the end: A small pinch of salt or a squeeze of lemon at the end can lift all the flavours and bring everything together.

What to do with leftovers

Fridge: Let the traybake cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
Reheat: Preheat the oven to 180ºC. Transfer to an ovenproof dish, cover loosely with foil and heat for 15–20 minutes, or until piping hot throughout.
Freezer: Not suitable for freezing.

FAQ’s

Do you need to parboil the potatoes first?

No, there’s no need to parboil. Cutting the potatoes small and roasting at a high temperature gives you tender centres and crispy edges without the extra step. Adding the stock partway through also helps the potatoes cook through while creating a light pan sauce.

How do you stop a sausage tray bake from going soggy?

Make sure not to overcrowd the tray and use a hot oven from the start. Adding the stock partway through cooking helps everything cook evenly without the vegetables becoming too soft, while still creating a light sauce.

Can I use different vegetables?

Yes, this recipe is very flexible. Courgette, carrots, mushrooms or broccoli all work well—just make sure everything is cut to a similar size so it cooks evenly.

What sausages work best for a tray bake?

Any good-quality pork sausage works well, including Lincolnshire or Cumberland. You can also use chicken sausages, but they may release less fat and flavour.

Can I make this sausage tray bake ahead of time?

You can prep all the vegetables in advance and store them in the fridge. When ready to cook, simply assemble everything on the tray and roast as usual.

Can I use frozen sausages?

Yes, but do ensure that you thaw them before roasting, so that everything cooks at the same rate.

More Easy Weeknight Dinner Recipes

Easy 30 Minute Sausage and Pepper Pasta

Easy Hearty Slow Cooker Sausage Casserole

Easy One Pot Sausage and Bean Casserole

Easy One Pan Chorizo Gnocchi Bake

Easy Honey Glazed Salmon Tray Bake With Potatoes

30 Minute Crispy Chinese Lemon Chicken

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sausage tray bake with potatoes and onions.

Simple Sausage Traybake

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!

4.93 from 28 votes

Print Pin Rate

Prep Time: 10

Cook Time: 40

Servings: people

Author: Deborah Rainford

Ingredients

6 (6) sausages, any type
1 (1) red onion, cut into wedges *See notes
2-4 cloves (2-4 cloves) garlic, minced
8-10 (8-10) cherry tomatoes
2 (2) bell peppers, seeds removed and chopped *See notes
1 teaspoon (1 teaspoon) dried basil
1 teaspoon (1 teaspoon) dried oregano
2 teaspoons (2 teaspoons) chicken and steak seasoning
200 g (7 oz) mini potatoes cut in half
2 tablespoons (2 tablespoons) olive oil
salt and pepper
350 ml (11 ⅚ floz) chicken stock made with a chicken stock cube dissolved in boiling water

Instructions

Preheat the oven to 200ºC fan/ 180ºC 350ºF. 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 that measures 9×13 inches (23cm x 33cm).
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

Prep Ahead: You can chop all the veggies and season the sausages a day in advance. Store them in separate airtight containers in the fridge for a quicker assembly on the day of cooking.
Even Cooking: Ensure all potato pieces are cut to a similar size. This ensures even roasting and prevents some pieces from being undercooked while others might burn.
Check for Doneness: Sausages can vary in cooking time based on their size and type. Use a meat thermometer to ensure they’ve reached a safe internal temperature of 160°F (71°C) for pork, beef, or lamb sausages, and 165°F (74°C) for turkey or chicken sausages.
Sauce Thickness: If you find the sauce too thin after cooking, you can transfer it to a saucepan and simmer until reduced to your desired consistency. Alternatively, if it’s too thick, add a splash of stock or water to thin it out.
Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring in between to ensure even heating.

Nutrition

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Meet the Chef!

Hi, I’m Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

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4.93 from 28 votes (14 ratings without comment)