Super Easy Sausage Traybake
Dinner doesn’t get much easier or tastier than this easy Sausage Traybake! Save your precious time by cooking your whole dinner in one tray in the oven. It’s full of flavour and there’s hardly any washing up – winner!
Life is too busy to spend every evening standing stirring pots on the hob, so that’s why we’ve created this easy one dish sausage traybake recipe. All it takes is a bit of chopping, throwing food in an oven tray and letting the cooker do the hard work.
This is a one pot dinner on a whole new level: hello Caramelised Red Onion Sausages! They are SO good and an absolute flavour game changer in a traybake.
As well as incredible flavour, I love that you can cook your entire meal on one tray. As soon as your oven timer beeps you can simply serve up and enjoy. We’re talking sausages, potatoes, green veg and sauce cooked together with minimal effort from you.
Why You’ll Love This Sausage Traybake Recipe
- Your entire dinner cooks on one tray
- Minimal prep required
- Get jobs done while it bakes
- Kids love it
- Simple, low cost ingredients
- Easy dairy free dinner
Ingredients Notes and Substitutions
Caramelised red onion sausages: These red onion flavoured sausages bring a lovely sweetness to the dish and are definitely best here, but you could use any sausages you have available. Let’s face it, there’s no such thing as a bad pork sausage, is there? They’re all going to be good!
Red onion: Another flavour booster! It’s a good idea to cut them into fairly big chunks so that you get the great flavour but you can easily remove them for any picky eaters.
Baby or new potatoes: Leave small ones whole but halve or quarter the large ones so that they cook evenly. If you leave them too big you risk some still being a little hard at the end of the cooking time. If you don’t have new or baby potatoes, use regular potatoes but cut them small or parboil them before adding to the oven tray.
Vegetable stock: You could also use a chicken stock cube for this.
Garlic cloves: No need for peeling or chopping, throw them whole in a bake them with the sausages. Roasted garlic becomes deliciously oozy garlicky goodness that tastes amazing squeezed onto your fork with your sausage and potato!
Broccoli: Chop into florets. When roasted, broccoli has an incredible charred flavour that my kids are obsessed with. I must warn you though, boiled broccoli will never be good enough again after you’ve tasted it roasted.
Frozen peas: An easy freezer staple. Fresh or canned would work too, but make sure you drain the canned peas before adding them to the oven tray.
Dried sage: Sage goes really well in this meal, but if you don’t have any you could use dried thyme, oregano or parsley instead. Fresh herbs would also work well if you have them, but increase the amount to get the flavour as they have a milder taste than dried herbs.
Salt and pepper: You don’t need any fancy salts or peppers. I simply use sea salt and cracked black pepper.
Olive oil: I like to cook with olive oil, but any cooking oil you have would be fine.
Equipment:
- Large oven tray*
- Chopping board
- Sharp knife
- Measuring jug
How to Make Caramelised Red Onion Sausage Tray Bake
- Preheat your oven to 200C/180C fan/350F.
- Wash and chop the new potatoes and slice the red onion into chunks.
- Add the potato and red onion to a large oven tray, drizzle with olive oil and add the sage and salt and pepper. Mix until evenly coated. Nestle the sausages between the veg and throw on the whole garlic cloves. Make sure you use an oven tray that is large enough for these to be on a single layer, and not piled on top of each other, to allow even cooking.
- Bake in the oven for 40 minutes.
- After 40 minutes, remove the tray from the oven and turn the sausages. Add the vegetable stock, frozen peas and broccoli. Make sure they are evenly spread around. Drizzle a bit more oil and salt on the broccoli.
- Return to the oven for another 20 minutes, or until the potatoes are tender and the sausages and vegetables are nicely browned.
- Serve immediately.
If you make this recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Variations
- Sausages: Sausages are SO good that you can swap any kind into this recipe. If you try a different sausage and it tastes great, let us know in the comments! If you want to go vegetarian you’ll need to add the sausages later in the cooking time. Check the packet instructions for specific cooking times.
- Vegetables: Other veggies that would go well in this recipe include green beans, courgettes, cauliflower or carrots. Harder vegetables like carrots need a longer cooking time, so cut them into chunks and add at the beginning with the potatoes and red onion.
- Herbs: If you don’t have sage, experiment with the dried herbs you do have. I have only tested sage, but other herbs such as thyme, parsley, oregano or mixed herbs would be a great choice too.
Frequently Asked Questions
Do I need to parboil the potatoes before baking?
No, you don’t need to parboil the potatoes if you use baby or new potatoes. Some large, regular varieties of potato may benefit from parboiling though. Boil in a saucepan for a few minutes in salted water, drain, shake them around in the pan (this will break them up a bit and create the yummy baked crispy bits) and add according to the recipe below.
Can I prepare this dish ahead of time and bake it later?
Yes. You could prepare the veg ahead of time. Keep the potatoes in water (this stops exposed bits going brown) and the rest of the veg in airtight containers in the fridge. When it is time to cook, drain the potatoes and follow the recipe as normal.
What should I serve this easy sausage traybake with?
Nothing! We’ve created this sausage traybake recipe so that you don’t have to do any other cooking! But if you’re desperate for more veg we love these slow cooked spring greens.
How do I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the fridge for up to 4 days. We wouldn’t recommend freezing this recipe as it tastes best when freshly cooked.
To reheat, remove from the fridge, place in an ovenproof dish or tray and heat in the oven at 180C/350F for approximately 30 minutes. We suggest covering the dish with foil to stop the broccoli burning or peas from drying out too much.
Is this recipe dairy free?
Yes, the ingredients we used in the recipe are fully dairy free. However, if you would also like it gluten-free you need to use gluten-free sausages and stock cubes. As always read the labels carefully. We claim no responsibility for any adverse effects you may experience after using our recipes. You are responsible for checking any food you consume.
You Might Like…
- Dairy Free Chicken Pie
- Dairy Free Chicken and Dumplings
- Chinese-Style Sticky Pork Belly
- Slow Cooker Spring Greens
Easy Caramelised Red Onion Sausage Traybake
Equipment
- 1 large oven tray
- 1 Measuring jug
- Sharp knife
- Chopping board
Ingredients
- 12 caramelised red onion sausages
- 750 grams baby or new potatoes
- 1 large red onion
- 1 head broccoli
- 180 grams frozen green peas, approx 1 ½ cups
- 150 ml vegetable stock
- 6 whole garlic gloves
- ½ teaspoon dried sage
- 1/4 teaspoon each salt and black pepper
Instructions
- Preheat your oven to 200C/180C fan/350F.
- Wash and chop the baby potatoes and slice the red onion into chunks.
- Place the potato and red onion in a single layer on a large oven tray, drizzle with olive oil and add the sage and salt and pepper. Mix until evenly coated. Nestle the sausages between the veg and throw on the whole garlic cloves.
- Bake in the oven for 40 minutes.
- After 40 minutes, remove the tray from the oven and turn the sausages. Add the vegetable stock, frozen peas and broccoli evenly across the tray. Drizzle a bit more oil and salt on the broccoli.
- Return to the oven for another 20 minutes or until the potatoes are tender and the sausages and vegetables are nicely browned.
- Serve immediately.
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Really tasty and simple to make! I added carrots to the mix too, just as they needed using. Will definitely make this again!!
Glad you liked it!
Absolutely delicious!