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. 
Using just dried herbs and chicken broth, you can make a tasty pan sauce for this easy sausage and potato dish. Instead of the usual sausage with mashed potatoes, we're spicing things up a bit. Sausages and peppers go great together. The sausages' rich taste balances the sweet roasted peppers, and it all blends well with creamy potatoes. This meal is easy on the pocket, great for families, and mostly hands-free. Everyone's gonna love it!
And there's a whole bunch of healthy and cheap dinners for the rest of the week. Try another traybake, like this healthy honey garlic salmon, if you need more one-pan dinners. Or get more recipes with sausage and pepper pairings like this sausage and pepper pasta or this slow cooker sausage casserole.
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⭐️ Why You'll Love This Recipe
- Simple Ingredients, Big Flavour: With everyday ingredients like sausages, potatoes, and veggies, this dish delivers a rich and satisfying taste that's sure to impress.
- One-Pan Wonder: The convenience of using just one tray means less cleanup and more time to enjoy the meal with loved ones.
- Versatility: Whether you prefer Lincolnshire sausages, red or yellow bell peppers, or want to experiment with different herbs, this recipe is flexible to suit individual tastes.
- Budget-Friendly: Made with cost-effective ingredients, this tray bake is a delicious option that won't break the bank.
- Family Favourite: Its hearty and comforting nature makes it a hit with both adults and kids, ensuring clean plates all around the dinner table.
🧾 Main Ingredients For Sausage Traybake
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.
- Sausages - Whether it's Lincolnshire, Cumberlands, or any other type, just pick your favourite.
- Fresh garlic - Use as much or as little as you prefer.
- Red onion - A flavorful addition to the mix.
- Cherry tomatoes - Optional, but they add a burst of flavour to the dish.
- Bell peppers - Choose any colour you like, but it's best to skip the green ones.
- Dried herbs - I recommend basil and oregano, but thyme, parsley, or any of your favourites work too.
- Chicken and steak seasoning - I love these spice blends! Don't hesitate to get creative with them and use your favourites.
- Mini potatoes - If you only have regular potatoes, just cut them small so they roast evenly with the sausages and veggies.
- Chicken or vegetable stock - Simply made using a stock cube, this is what creates the pan sauce.
👩🏻🍳 Making Sausage Traybake In 4 Steps
Steps 1 & 2
- Start by chopping up 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.
Steps 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
- Meat Variations:
- Swap the Sausages: Instead of traditional sausages, try using chicken or turkey sausages for a leaner option.
- Go Meatless: For a vegetarian twist, use plant-based sausages or tofu chunks seasoned well.
- Veggie Mix-Up:
- Root Vegetables: Add or replace potatoes with other root veggies like sweet potatoes, parsnips, or carrots for a different flavour and texture.
- Add Greens: Toss in some kale, spinach, or Swiss chard during the last 10 minutes of baking for added nutrition.
- Spice It Up:
- Heat Factor: If you like a bit of heat, sprinkle some chilli flakes or use spicy sausages.
- Global Flavors: Experiment with different spice blends like Cajun, curry powder, or Italian seasoning for a unique twist.
- Starchy Alternatives:
- Grains Galore: Instead of potatoes, mix in cooked quinoa, rice, or barley for a varied texture and flavour. Mix cooked grains in during the last 10 minutes to heat them up and ensure that they don't overcook.
- Legumes: Add drained tinned chickpeas or black beans for extra protein and a delightful bite.
- Sauce and Broth Variations:
- Creamy Finish: Add a splash of coconut milk or cream to the stock for a richer, creamier sauce.
- Broth Choices: If you don't have chicken or vegetable stock on hand, beef or mushroom broth can be a flavourful alternative.
🍯 Storage
- Fridge: Let the traybake cool completely before placing it into an airtight container and store in the fridge for up to 3 days.
- Reheat: 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.
- Freezer: Not suitable for freezing.
More One Pan Dinners
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You can also find more comfort food recipes using everyday ingredients over on our sister site Salted Mint.
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!
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Servings: 4 people
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 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
- 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
Calories: 560kcal | Carbohydrates: 20g | Protein: 24g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 947mg | Potassium: 878mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2140IU | Vitamin C: 97mg | Calcium: 51mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Debbie Prentice
Absolutely gorgeous, we also use the same recipe but with belly pork slices instead of sausages, i cook it lower and slower so that the belly pork fall apart. Delicious
Deborah Rainford
Sounds amazing with the pork belly! So happy that you love the recipe and have adapted it, too. 🙂
C Hill
Thank you for this, it took me ages as faffing with other stuff but it was lovely. Thank you for the reheat notes too, I'm not always sure how long to do them and and up over cooking.
Will definitely use this recipe again
Deborah Rainford
So happy this recipe was a hit for you! 🙂
GWEN M. HAZARD
Success! I used Italian sausages (poked with a fork), one red and one green bell pepper, one sweet onion, plus three small potatoes cut into strips the size of everything else. It took double the time to cook. I served it with fresh bakery rolls that we dipped into the delicious juices from the pan. It was a much easier way to make sausage and peppers and a family pleaser. Thank you!
Deborah Rainford
So happy it worked out so well! Not sure why it took double the time to cook, but happy that it was worth the extra time! Thank you so much for taking the time to leave a comment and a rating! It's very appreciated! 🙂
marilyn
Just lovely!
The whole family likes it
Deborah Rainford
So happy you loved it Marilyn! And thank you for taking the time to leave a comment and a review. It's very appreciated! 🙂
Dua
5 stars from me and the kids!
Made with random sausages from the freezer I got on yellow sticker a while back and a cubed potato, just perfect!
Carolyn
Love a tray bake, it’s so useful to use up any leftover veg I find in the fridge. This recipe was lovely and a great way to eat loads of vegetables in one easy meal. Thank you.
Deborah Rainford
Thank you so much, Carolyn! Ans thank you so much for taking the time to leave a comment and a rating. It's much appreciated! 🙂
Kim
Ok so I have to be honest, I have used your recipe but with adaptations, I have done a mix of baby potatoes and sweet potatoes I also added chives and paprika to the seasonings. It is cooking as we speak and all 4 of my fussy sons and fussy hubby have said how good it smells. I’m serving with buttered cabbage and peas. Very much looking forward to working through your recipes. Thank you
Deborah Rainford
So happy you've really made this recipe your own! That's exactly what they're intended to be. A guide for the novice cook and an inspiration for the experienced cook. Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂
Kal
Can I just say.- I NEVER cook. Now my partner is away, I've tried - searched for Aldi based recipes. Everything I cook is soo delicious!
You are a real gem!
Keep up the amazing work!
Deborah Rainford
Wow! Thank you so so much. Really happy that you like the recipes. And thank you so much for taking the time to leave a comment. It is so appreciated!
Tasmin
Hi I was just wondering can you please tell me if this recipe be frozen? A few nice looking recipes don’t mention if they’re suitable to freeze and I batch cook and freeze my meals. Also thank you for all these recipes and shopping lists.
Deborah Rainford
Thanks so much for the feedback Tamsin. I'll be going through and updating a lot of the recipes over the next couple of months. This recipe isn't great for freezing. What you could do is meal prep it on the weekend. So, chop the veggies and store them separately and when it comes time to bake, just toss everything together and pop in the oven.
Julie
Made this recipe with chicken sausages and it was amazing. This recipe is an absolute keeper!
Deborah Rainford
Thanks so much, Julie. So happy everyone loved it.
Barbara
So happy I found your website. All the recipes turn out every time and I love how easy (and affordable) they all are!
Deborah Rainford
Thanks so much, Barbara! You've made my week with this comment.
Glynis
Best sausage tray bake ever and the added Aldi chargrilled peppers made it sing! Fantastic gravy too with the chicken stock. Loved it !
Deborah Rainford
Absolutely love those Aldi chargrilled peppers! Thank you so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Shana
Served this for a casual games night and everyone loved it! Thanks for another great recipe!
Deborah Rainford
Thanks so much for taking the time to leave a comment and a rating. It's so appreciated!
Rachel
Absolutely love this recipe. It's so easy and my whole family absolutely loved it!!!!
Ashley
Chicken stock isn’t listed in the ingredients so I didn’t buy it 🙁 Now I’m making this and don’t have any.
Deborah Thompson
So sorry Ashley. The recipe has been updated now. Sorry for the inconvenience.