A Sausage Tray Bake is a very easy family friendly one pot dish. I've packed this recipe, with five mediterranean vegetables that are in season in Spring and Summer and make a lovely colourful and filling dish. There's minimal prep time and of course minimal washing up! I've also included a vegetarian or vegan option, see below.
For more easy sausage recipes, you might also like Sausage Pasta Bake or Toad in the Hole or Sausage and Pumpkin Casserole which is a great autumn dish.
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Vegetarian / Vegan Sausage Tray Bake
There are lots of great vegetarian and vegan sausages on the market so it's easy to make this sausage tray bake meat free. Substitute the honey for maple syrup and just follow the rest of the recipe as normal.
Recipe Tips and Variations
- I recommend using good quality lean pork sausages. Lean sausages won't have as much fat which means the vegetables will roast better. Thin pork sausages only take around 30 minutes to cook in the oven. If you're using thicker sausages, the cooking time will be longer and I advise checking on the packet as they all vary.
- One of the main advantages of using baby or new potatoes, is that you don't need to cook them or par boil them before adding to the pan. Leave the skins on as that is extra fibre. Make sure you cut them all to 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 to the roasting dish.
- I've tried to keep to vegetables that are in season in Spring and Summer. They add lots of great colour as well as flavour. Try to avoid using green peppers as they have a more bitter taste. You could also use diced courgette or aubergine / eggplant or tenderstem broccoli. If using broccoli, add it with the sausages as it wont take long to roast. Carrots also go well. Chop them into matchsticks and add them with the sausages.
- You will need a large roasting tray so you can arrange the vegetables in a single layer. This helps them roast rather than steam. If you don't have a tray big enough, use two smaller trays.
- The honey and mustard adds lovely flavour to the dish and a sweet stickiness to the sausages, but you can leave it out if you prefer. The sausages will still cook nicely.
How to make it
- Pre-heat the oven to 200C/400F/Gas mark 6. Plaace the onions, peppers, new potaotes and green beans 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, roast for a further 30 minutes then serve.
Sustainability
Buying meat from a local source can help to reduce your carbon footprint. If you have a local butcher, I would recommend shopping there. Lots of them make their own sausages and they are generally very good quality. Buy your vegetables loose without any plastic packaging and try to buy local. Reducing food miles is a significant step towards reducing our carbon footprint. Shopping local 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.
"Recipe"
Sausage Tray Bake
Ingredients
- 2 red onions peeled and chopped
- 2 red peppers deseeded and sliced
- 800 g new potatoes cut into pieces 3cm diameter
- 150 g green beans trimmed
- 4 tbsp olive oil fairtrade
- 2 tbsp honey
- 1 tsp mustard
- 12 thin pork sausages
- 200 g cherry tomatoes
- 2 sprigs rosemary
Instructions
- Pre-heat the oven to 200C/400F/Gas mark 6. Plaace the onions, peppers, new potaotes and green beans 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, roast for a further 30 minutes then serve.
Notes
Tips
- Using good quality lean pork sausages. Lean sausages won't have as much fat which means the vegetables will roast better. Thin pork sausages only take around 30 minutes to cook in the oven. If you're using thicker sausages, the cooking time will be longer and I advise checking on the packet as they all vary.
- Leave the skins on the baby potatoes as that is extra fibre. Make sure you cut them all to 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 to the roasting dish.
- Other vegetables you could use include diced courgette or aubergine / eggplant or tenderstem broccoli. If using broccoli, add it with the sausages as it wont take long to roast. Carrots also go well. Chop them into matchsticks and add them with the sausages. Try to avoid using green peppers as they have a more bitter taste
- You will need a large roasting tray so you can arrange the vegetables in a single layer. This helps them roast rather than steam. If you don't have a tray big enough, use two smaller trays.
- The honey and mustard adds lovely flavour to the dish and a sweet stickiness to the sausages, but you can leave it out if you prefer. The sausages will still cook nicely.
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.
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