Sausage and Veg Traybake

Sausages roasted on one tray with potatoes, peppers and red onion until golden and caramelised. It's the ultimate throw-it-all-in dinner — minimal prep, one tray to wash, and a proper crowd-pleaser.

Traybakes are the busy cook’s best friend, and this sausage and veg version is about as easy as dinner gets: chop everything, tip it onto a tray, and let the oven do the work. The only real trick is giving the potatoes a head start so they’re crisp and tender by the time the sausages are golden. Endlessly adaptable to whatever veg needs using up.

Ingredients

• 8 sausages
• 600g baby or new potatoes — halved
• 2 peppers — cut into chunks
• 1 red onion — cut into wedges
• 1 courgette — sliced, optional
• 2 tbsp olive oil
• 1 tsp dried mixed herbs or smoked paprika
• salt and black pepper

Method

1. Heat the oven to 200°C (fan 180°C). Parboil the potatoes for 8 minutes, then drain.
2. Tip the potatoes, peppers and onion into a large roasting tray, toss with the oil, herbs and seasoning, and spread out.
3. Roast for 15 minutes, then nestle the sausages (and courgette, if using) among the veg.
4. Roast for another 20–25 minutes, turning once, until the sausages are golden and cooked all the way through (piping hot, no pink) and the veg is tender and caramelised.
5. Serve straight from the tray.

Serve it with

• A dollop of wholegrain mustard or ketchup
• Crusty bread
• A simple green salad
• Gravy for a heartier meal

Why this works

Giving the potatoes a head start — a quick parboil plus 15 minutes in the oven before the sausages go in — means everything finishes at the same time, perfectly cooked. Roasting it all together lets the sausage juices flavour the vegetables as they caramelise.

Common swaps

• Use vegetarian sausages and add more veg.
• Swap in sweet potato, carrots or cherry tomatoes.
• Scatter over some crumbled feta or grated cheese for the last 5 minutes.

Common mistakes to avoid

• Adding the sausages too early, so the potatoes stay hard when the sausages are done.
• Overcrowding the tray, which steams everything instead of roasting it.
• Not turning halfway, so one side stays pale.

Storage, freezing & reheating

Storage: Keep covered in the fridge for up to 2 days.

Freezing: Best eaten fresh; the cooked sausages freeze well separately for up to 2 months.

Reheating: Reheat in a hot oven until piping hot throughout to keep everything crisp.

Allergen notes: contains gluten, sulphites. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.