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!

4.92 from 24 votes

Course: Dinner

Cuisine: British

Prep Time: 10

Cook Time: 40

Servings: people

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

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.

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.

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