This sausage tray bake is one of my favourite ‘one tray dinners’. You just have to throw all of the ingredients into your baking tray, pop it in the oven and relax.
The result is a flavour-packed, nutrient-dense, comforting meal that is ideal for a weeknight meal or as healthy meal prep throughout the week.
Roasted sausages are going to be in your new rotation, after you try this recipe I assure you!
Once you’ve tried this sausage traybake recipe, check out these tray bake recipes out:
Lemon and Thyme Chicken Thigh Tray Bake
Halloumi Tray Bake with Roasted Vegetables
Roasted Mediterranean Vegetables With Halloumi and Baked Orzo
Choose your favourite sausages and adjust the cook time as necessary. I used Cumberland, but you could also use chipolatas or a vegetarian sausage substitute. To reduce the calories further, opt for reduced-fat sausages or chicken/turkey sausages.
I love the sweetness/bright flavour of roasted peppers. We’re using mixed peppers for a variety of nutrients in this sausage tray bake.
For flavour, up the garlic quantity depending on your love for it.
We all know that courgette is best served roasted. It adds flavour, nutrients and volume to our sausage traybake.
Similarly to courgette, I think aubergine is best served roasted. It was therefore a no-brainer to add to this recipe.
If you’re feeling boojie, you could buy vine tomatoes for extra flavour. However, I used the cheapest tomatoes I could get my hands on and they did not disappoint. Slow-roasted tomatoes are always delicious, so use whatever tomatoes you’d like!
I’ve given an option of two paste,s as I tested both of them and they were both so good that I couldn’t decide on one to put forward.
We use a small amount of chicken stock to create a sauce that incorporates the flavour from all of the ingredients within the tray bake.
For a peppery, fresh garnish. You can also use basil, parsley or dill here.
Preheat oven to 175°C
Start by slicing the mixed peppers into thin strips.
Slice the courgettes into medium sized chunks.
And slice the tomatoes into quarters.
Lastly, slice the red onion into thick wedges.
Add all of the prepped vegetables into a large baking tray. Coat in extra-virgin olive oil, dried basil, salt, pepper and optional chilli flakes. Pop in the oven for 25-30 minutes.
Next, combine the chicken stock, nduja and garlic in a measuring jug. Whisk to combine.
When your timer goes off, add the sausages and flavoured chicken stock into the pan. Stir everything to get all the flavours incorporated and pop back in the oven for 20 minutes.
Serve with a sprinkle of rocket and enjoy!
Can I make this a vegetarian tray bake?
Absolutely! I’d just ensure that the vegetarian sausages are lightly coated in a little oil, before adding into the tray as they will be naturally leaner, so could therefore dry out in the oven a little if you didn’t add any oil. Opt for Harissa paste instead of Nduja, as Nduja has meat within it.
Is this recipe healthy?
Roasted sausages use less oil than pan-fried sausages typically, so we’re off to a winning start there. The traybake also includes a variety of sooo many nutrients, as we are using such a colourful array of veggies in a high volume. One portion is only 410 calories, high in protein and nutrient dense – making this recipe perfectly healthy to me. One to definitely add to your meal prep rotation.
Is it spicy?
This sausage traybake is mildly spicy, due to the Harissa/Nduja. If you prefer no spice, substitute the paste for tomato puree, in equal quantity following the same method.
Roasted vegetables that would also work in this sausage tray bake recipe:
Sausages you could use instead of Cumberland :
Can I reheat this recipe?
Yes! This recipe is perfect for meal prep. Store individual portions in a microwavable container. When it’s time to eat, heat on high for 2 minutes and serve with a sprinkle of rocket.
Can I freeze this recipe?
Yes, you can freeze the sausages and roasted vegetables for up to 3 months.
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