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Sausage Traybake

A simple dinner recipe, all cooked in one pan - this is one of our family favourites!

Dairy / soya / egg / nut free

10 mins prep + 55 mins cooking

Serves 2 adults & 2 children

Storage: keep covered in fridge for 2 days & reheat until piping hot.

Not suitable for freezing


- 8 good quality sausages

- 2 red onions

- 1 red pepper

- 16 plum or cherry tomatoes

- 2 cloves garlic

- 500g baby new potatoes

- 1.5 tbsp olive oil

- 1 tbsp fresh parsley

- 150ml chicken / beef / veg stock


  1. Pre-heat the oven to 180°c fan

  2. Prep your vegetables - slice the red onions, cut the pepper into wedges, peel the garlic cloves, chop the parsley and cut any of the larger potatoes in half

  3. Prick the sausages with a fork then add to a large roasting tin with the vegetables and olive oil, mix until coated. Distribute evenly (try to avoid overlapping)

  4. Cook in the oven for 35 minutes. Remove sausages onto a plate then stir the veg and add the stock. Stir again including any sticky bits on the bottom of the tin until all coated. Replace sausages but turn onto the other side

  5. Put back into the oven for 15-20 minutes until sausages are brown

  6. Scatter with parsley and serve


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