Sticky Sausage Tray Bake is a budget and family-friendly easy one-tray dinner. Just 5 minutes of prep time, then pop in the oven to bake. A lovely honey and mustard sauce on the sausages makes them deliciously sticky and sweet and they roast in a tray with potatoes, peppers, and red onions.
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Perfect for mid-week when you don't have much time, or at weekends when you don't want too much washing up! It's Dairy and gluten-free and you can easily adapt it for vegetarians and vegans (see below). For another easy tray bake recipe, try my Lemon Chicken Tray Bake
Sausages are a family favourite, relatively cheap and easy to cook. You can use pork sausages or veggie or vegan. For more sausage meal ideas, check out my Creamy Sausage and Vegetable Pasta Bake, Sausage and baked bean casserole, or my Vegan Sausage Casserole with Beans which can be made with vegan or pork sausages. For some traditional British comfort food all cooked in one tray, my Vegan Toad in the Hole with onion gravy is perfect.
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Ingredients
A sticky Sausage Tray Bake needs just a few simple ingredients.
- Sausages - use good quality sausages. Thicker sausages may require a longer cooking time. You can also use vegetarian or vegan sausages. Check the packets for the cooking time as they may be different to that needed for pork sausages.
- Bell Peppers- red and yellow bell peppers are nice and sweet and help make this tray bake colourful. Avoid green bell peppers as they have a more bitter taste.
- Red Onion - has a sweeter taste than brown onion and goes very well with the sweetness of the peppers.
- Potatoes - Use baby or new potatoes. You don't need to peel them and the skins add extra fibre. Cut them all to a similar size about 3cm in diameter so they cook at the same time. If you need to use other varieties of potato, you should peel and boil them for about 6 minutes before adding them to the roasting dish.
- Cherry tomatoes - these are optional but add lovely colour and flavour
- Herbs - I've used fresh rosemary but you can also use thyme or oregano.
- Honey - use runny honey that can easily be mixed with the mustard.
- Mustard - use your favourite mustard - it can be English mustard or wholegrain.
- Chicken Stock or white wine - this is optional if you'd like to add a sauce.
See recipe card for quantities.
Instructions
Pre-heat the oven to 200C/400F/Gas mark 6. Place the onions, peppers, and new potatoes in a large roasting tray in a single layer, drizzle with olive oil, toss in the oil and roast for 20 minutes.
Mix the honey and mustard together in a bowl.
Lay the sausages on top of the vegetables and add the cherry tomatoes and the thyme or rosemary. Drizzle the honey and mustard over the sausages and roast for a further 30 minutes. Add the stock or white wine here if you'd like a sauce. Just pour it into the tray.
Serve!
Vegetarian or Vegan Sausage Tray Bake
To make this Sausage and veg Tray Bake suitable for vegetarians and vegans, use vegetarian or vegan sausages (note not all vegetarian sausages are suitable for vegans). You should also substitute the honey with maple syrup.
Variations
I always recommend cooking with vegetables in season. It's more sustainable as they haven't had to travel long distances or be kept in cold storage which uses energy. Seasonal vegetables are also better for you and generally cheaper. These are some good seasonal variations.
- Autumn (Fall) or Winter - you can also use butternut squash, carrots, parsnips, and leeks. Dice the vegetables 2 or 3cm in diameter so they don't take too long to cook.
- Spring and Summer - add in some diced aubergine (eggplant) or courgette (zucchini)
- All year - replace the potatoes with sweet potatoes. The peak season for sweet potatoes is October - March but they are readily available all year round.
- Sauce - if you want to add a sauce to your honey and mustard sausage tray bake, pour over 300ml of chicken stock or white wine when you add the sausages. This will make a thin sweet sauce and mix with the honey and mustard.
Equipment
A Sausage Tray Bake recipe, just needs one oven-proof tray or roasting tin big enough so you can lay the vegetables out in a single layer. The sausages can go on top. if you don't have a tray big enough, use two smaller trays.
Serving Suggestion
You don't need to serve anything extra with tray baked sausages but if you'd like you could add some fresh crusty bread or a side of green seasonal vegetables.
Sustainability
Buying meat from a local source can help reduce your carbon footprint. If you have a local butcher, I recommend shopping there. Lots of them make their own sausages and they are generally very good quality. Buy your vegetables lose without any plastic packaging and try to buy local. Reducing food miles is a significant step towards reducing our carbon footprint. Shopping locally helps support our local economies.
Storage
Cooked sausages will keep in the fridge for 3 - 4 days. A sausage tray bake won't freeze well unfortunately as the vegetables will go all limp. You can however reheat it. Just cover it will foil to prevent further browning and heat in the oven at 200C/400F/Gas Mark 6 for about 15 - 20 minutes until piping hot.
Top tip
If you've got a few leftovers you could add to some pasta, stir through a sauce and turn your sausage leftovers into a pasta bake.
FAQ's about Sausage Tray Bake
Adding a little oil to the baking tray will help prevent things from sticking. Make sure the bottom of your baking tray is well coated in a very thin layer. Too much oil will spoil the taste of your food.
Some sausages already contain herbs so you may want to consider this. Other herbs that go well with sausages are rosemary, thyme, oregano, sage, tarragon and parsley.
Related
Looking for other quick family friendly recipes like this? Try these:
📖 Recipe
Sticky Sausage Tray Bake
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Ingredients
- 2 red onions peeled and chopped
- 2 red peppers deseeded and sliced
- 800 g new potatoes cut into pieces 3cm diameter
- 4 tablespoon olive oil fairtrade
- 2 tablespoon honey
- 1 teaspoon mustard
- 12 thin pork sausages or vegetarian or vegan
- 200 g cherry tomatoes
- 2 sprigs rosemary
- 300 ml chicken stock or white wine. Optional
Instructions
- Pre-heat the oven to 200C/400F/Gas mark 6. Place the onions, peppers, new potaotes in a large roasting tray in a single layer, drizzle with olive oil, toss in the oil and roast for 20 minutes.2 red onions, 2 red peppers, 800 g new potatoes, 4 tablespoon olive oil
- Mix the honey and mustard together in a bowl2 tablespoon honey, 1 teaspoon mustard
- Lay the sausages on top of the vegetables and add the cherry tomatoes and the thyme or rosemary. Drizzle the honey and mustard over the sausages. Pour in the chicken stock or white wine if you'd like a thin sauce. Roast for a further 30 minutes then serve. Substitute chicken stock for vegetable stock if cooking for vegetarians or vegans.12 thin pork sausages, 200 g cherry tomatoes, 2 sprigs rosemary, 300 ml chicken stock
Notes
Ingredients
- Sausages - use good quality sausages. Thicker sausages may require a longer cooking time. You can also use vegetarian or vegan sausages. Check the packets for the cooking time as they may be different to that needed for pork sausages.
- Bell Peppers- red and yellow bell peppers are nice and sweet and help make this tray bake colourful. Avoid green bell peppers as they have a more bitter taste.
- Red Onion - has a sweeter taste than brown onion and goes very well with the sweetness of the peppers.
- Potatoes - Use baby or new potatoes. You don't need to peel them and the skins offer extra fibre. Cut them all to a similar size about 3cm in diameter so they cook at the same time. If you need to use other varieties of potato, you should peel and boil them for about 6 minutes before adding them to the roasting dish.
- Cherry tomatoes - these are optional but add lovely colour and flavour
- Herbs - I've used fresh rosemary but you can also use thyme or oregano.
- Honey - use runny honey that can easily be mixed with the mustard.
- Mustard - use your favourite mustard - it can be English mustard or wholegrain.
- Chicken Stock or white wine - this is optional if you'd like to add a sauce.
Storage
Cooked sausages will keep in the fridge for 3 - 4 days. A sausage tray bake won't freeze well unfortunately as the vegetables will go all limp. You can however reheat it. Just cover it will foil to prevent further browning and heat in the oven at 200C/400F/Gas Mark 6 for about 15 - 20 minutes until piping hot.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Dana
This is such a nice and easy weeknight dinner to throw together, and it's so good! Great way to clear out the crisper, too. And all around win!
Sandra
The whole family really enjoyed this recipe! The sausages are a big hit thanks!!
Quynh
I love sheet pan dinners. So easy to make. Definitely making this again!
Kathryn
This sausage bake is so easy to make and makes the best dinner! We love all the veggies and flavors. Thanks for the recipe!
Shadi Hasanzadenemati
It was so delicious and everyone loved it! Thank you for this amazing recipe!