Easy Sausage Tray Bake with Vegetables (+video!)
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This all-in-one, easy sausage tray bake is perfect for any busy weeknight. Everything you need for a complete meal goes on one tray and bakes together creating beautifully caramelised sausages and vegetables in 40 minutes flat. The marrying of big flavors with little hands-on time will make this a weekly favorite.
Table of Contents
Why this recipe is great
Straight Forward Prep: Just throw it all on the tray and space it out so it roasts up nicely.
Relax While Roasting: The small amount of hands-on time for prep is compensated for with the time you can relax while the sausage and vegetables caramelize in the oven.
Easy Cleanup: Who has time to clean loads of pots and pans after dinner? With this recipe, you only have to worry about cleaning one pan.
Prepare Ahead: Chop veggies prior to making this meal and store in the refrigerator until it is time to use them. This will make this recipe even easier to throw together in no time.
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 or Roasted Mediterranean Vegetables With Halloumi and Baked Orzo
Best Vegetables for a Tray Bake
My favorites are Mediterranean vegetables like tomatoes, onions, red peppers, and eggplant. But many tray bakes also include root vegetables like carrots, potatoes, and yams. Overall, I suggest using whatever is in season to reduce cost and increase flavor and nutrients.
Ingredients
Sausages
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.
Tomatoes
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!
Nduja/Harissa
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.
Chicken Stock
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.
Rocket
For a peppery, fresh garnish. You can also use basil, parsley or dill here.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Different sausage: chicken, beef, pork, veggie, onion, vegan
Try adding root vegetables: potatoes, parsnips, or carrots to your bake.
Add a nice gravy: see my Tender Braising Steak with Gravy
Add honey for the last 10 minutes of the bake to get a nice sticky glaze that amps up the sweet to this savory meal. (Or use marmalade)
How to make this sausage tray bake
- Preheat oven to 175°C. Start by slicing the mixed peppers into thin strip (Image 1).
- Slice the courgettes into medium sized chunks (Image 2).
3. Then slice the red onion into thick wedges and add with the courgettes (Image 3).
4. Lastly, slice the tomatoes into quarters and add to the bowl (Image 4).
5. 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 (Image 5).
6. Next, combine the chicken stock, nduja and garlic in a measuring jug. Whisk to combine (Image 6).
7. 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 (Image 7).
8. Once the sausages and vegetables have taken on some colour after this time, remove from oven and serve with a sprinkle of rocket and enjoy! (Image 8).
How to know when a traybake if finished cooking
The best way to determine is if the sausages are cooked through to 160°F (70°C) and the vegetables are soft and caramelized.
Tips and Tricks
Cut your vegetables in similar sized slices as this will help them cook evenly. You can add different vegetables to this tray bake, depending on what you have available. Add seasoning, oil and stock to ensure that there is some moisture, as you don’t want the vegetables/sausages to dry out.
Stir halfway through cooking, as this will ensure that the vegetables cook evenly and ensure the sausages are browned and cooked through before removing the pan from the oven.
Use a large pan or roasting dish so there is plenty of room.
Larger sausages will need to cook longer so try to cut them to the same size as your vegetables.
Use seasonal veggies for a more budget friendly meal.
Coat the pan well with oil or cooking spray to prevent sticking.
Recipe that you could make to have with this sausage tray bake with vegetables: Pasta with Peas, Nando’s Spicy Rice and Green Goddess Pasta
FAQS
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.
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.
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.
Sausages take around 40 minutes to cook in the oven at 400°F (200°C)
Sometimes sausage looks pink even when it is cooked fully. If you are unsure, use a digital meat thermometer. The internal temperature should be 160°F (70°C)
Yes but they should be defrosted before roasting in the tray bake.
Yes. Frozen vegetables can be used in this traybake.
Try some sweet recipes after the sausage tray bake; Soft Flapjack Recipe (Gooey and Chewy!), Lemon Drizzle Cake and Rocky Road (10 minutes prep!)
Substitutions
Roasted vegetables that would also work in this sausage tray bake recipe:
- Marrow
- Cherry tomatoes
- White onion
- Butternut squash
- Sweet Potato
- Carrots
- Beetroot
Sausages you could use instead of Cumberland :
- Chipolatas
- Chorizo (sliced into small chunks)
- Veggie sausages
- Turkey/chicken sausages
Storage/ Reheat
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. The texture of the both the roasted vegetables and the sausages will be less crispy though due to the freezing and thawing process.
Other one pot/tray bake recipes you’ll love: Crispy Roasted Gnocchi with Chorizo and Vegetables, The CRISPIEST Roast Potatoes and Roasted Mediterranean Vegetables
If you tried this Sausage Tray Bake with Vegetables recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Sausage Tray Bake with Vegetables (+video!)
Ingredients
- 2-3 courgette, sliced into medium sized chunks (£0.80)
- 1 aubergine, sliced into medium sized chunks (£0.95)
- 8 tomatoes, sliced into quarters (£0.95)
- 1 red onion, sliced into thick wedges (£0.10)
- 3 mixed peppers, sliced into thin strips (£1.35)
- 2 tbsp Nduja or Harissa (£2.00/4)=(£0.50)
- 3 cloves garlic (£0.39)
- 8 sausages of choice (I chose cumberland) (£1.50)
- 50 g bag of rocket optional to serve
Cupboard Essentials
- 200 ml chicken stock
- 1 tbsp extra-virgin olive oil
- 1 tsp dried basil
- Salt & Pepper
- Optional Chilli flakes
Method
Preheat oven to 350°F (175°C)
- 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!
Notes
- Cut vegetables into similar sizes for even cooking, use a variety of vegetables
- Season with herbs/spices, add oil and stock for moisture
- Stir halfway through cooking to ensure even cooking and browning of sausages, remove from oven when cooked through
- Use seasonal vegetables to cut down on costs
Nutrition
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