If you’re looking for a really simple and tasty midweek meal then you can’t go wrong with a sausage traybake! This recipe is a regular in my house and everyone seems to love it. I love it’s simplicity and flavour!
Why You’ll Love This Recipe
- It’s so simple and easy
- On the table in less than an hour
- Suits a low budget
- A balanced family meal with lots of healthy veg
- It’s a one pan dish so very little washing up
Variations
- Use plant based sausages and vegetable stock to make this dish vegetarian
- Try varying the types of vegetables used. You can use peppers, courgettes, squash, aubergine, carrots, parsnips, celeriac, sweet potatoes etc
Sausage Traybake Ingredients
1 pack of your favourite sausages – I like to use Lincolnshire
1 butternut squash, peeled and chopped
16 cherry tomatoes
1 courgette, sliced
1 tsp Italian herb blend
1 onion, sliced
2 tsp chicken or steak seasoning
2 cloves of garlic, crushed
400ml chicken stock
200g new potatoes – don’t use floury potatoes as they will fall apart
Sausage Traybake – Step by Step
First, cut the new potatoes in half. Place them in the baking tray and drizzle with oil. Then bake in the oven for about 15 minutes. Alternatively you can par boil the potatoes for 10 minutes.
Next, chop all the vegetables into similar bite size pieces and add to the baking tray. You can leave the cherry tomatoes whole. Drizzle everything with some more oil and add the spices and herbs. Season and mix well and then arrange the sausages on top.
Bake in the oven for around 20 minutes.
Now, remove the tray from the oven and pour in the chicken stock and give everything a stir. Turn the sausages over to brown on all sides.
Place the tray back in the oven for another 20 to 30 minutes until all the veg is cooked through and the sausages are nice and brown. Serve and enjoy!
Extra Tasty Sausage Traybake
Ingredients
- 1 pack Lincolnshire sausages
- 1 red onion, sliced
- 2 cloves of garlic, crushed
- 16 cherry tomatoes, left whole
- 1 small butternut squash, peeled and chopped
- 1 tsp Italian dried herbs
- 2 tsp chicken or steak seasoning
- 1 large courgette, sliced
- 200 g small new potatoes, cut in half
- 400 ml chicken stock
- salt and pepper
Instructions
- Preheat the oven to 180C.
- Cut the new potatoes in half. Place them in the baking tray and drizzle with oil. Then bake for about 10 to 15 minutes. Alternatively you can par boil the potatoes for 10 minutes.
- Next, add all the vegetables to the baking tray. Drizzle everything with some more oil and add the spices and herbs. Season and mix well, then place the sausages on top. Bake for around 20 minutes.
- Remove the tray from the oven and pour in the chicken stock and give everything a stir. Turn the sausages over to brown on all sides.
- Place back in the oven for another 20 to 30 minutes until all the veg is cooked through and the sausages are nice and brown.
- Serve and enjoy!
Leave a Reply