Easy Sausage Traybake
Quick, delicious and family friendly this Easy Sausage Traybake is the perfect midweek meal. Throw everything into one tray and cook for 45 minutes – what could be simpler?
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
- 2 tablespoons olive oil
- 8 good quality sausages (the nice big ones, I usually use Tesco Finest Traditional Pork)
- 400 g new potatoes halved (or quartered if very big)
- 3 red/yellow/orange peppers cut into large chunks
- 2 red onions cut into thick wedges
- 8 cloves garlic bashed with skins still on
- 3 sprigs thyme or rosemary
- Salt and pepper
- 300 ml hot chicken stock (optional - if you want a sauce)
Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
Place all the ingredients (except the chicken stock) in a large oven tray or roasting tin.
Use your hands (or two large spoons) to turn everything in the oil, so it is well coated. Rearrange everything on the tray in one layer.
Place the tray in the oven for 25 minutes.
After 25 minutes remove the tray from the oven, turn the sausages and pour over the chicken stock. Return to the oven for a further 20 minutes, or until everything is done to your liking (45 minutes total cooking time).
It’s really important the ingredients are well spread out in the tray. If you don’t own a large baking tray, use two smaller ones. If you do use two trays, increase the amount of chicken stock to 400ml. To reheat, place leftovers in an ovenproof bowl, in an oven preheated to 180C / 160C fan/ gas mark 4 / 350F. Cook for 15-20 minutes, or until the sausages are piping hot all the way through. Not suitable for freezing (except the cooked sausages on their own ARE suitable for freezing). Nutrition information is approximate and meant as a guideline only.
Calories: 576kcal | Carbohydrates: 32g | Protein: 23g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 854mg | Potassium: 1078mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2915IU | Vitamin C: 141.7mg | Calcium: 55mg | Iron: 3mg