Sausage Tray Bake with Vegetables
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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.
Table of Contents
Why this recipe is great
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 and Roasted Mediterranean Vegetables With Halloumi and Baked Orzo
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.
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).
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.
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.
Try some sweet recipes after the sausage tray bake; Tiffin Cake, Lemon Drizzle Cake and Raspberry and White Chocolate Yogurt Bark
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.
Other one pot/tray bake recipes you’ll love: Crispy Roasted Gnocchi with Chorizo and Vegetables, Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce and Soy Chicken Tray Bake
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
Sausage Tray Bake with Vegetables
Ingredients
- 2-3 courgette, sliced into medium sized chunks (£0.80)
- 1 aubergine, sliced into medium sized chunks (£0.75)
- 8 tomatoes, sliced into quarters (£0.70)
- 1 red onion, sliced into thick wedges (£0.10)
- 3 mixed peppers, sliced into thin strips (£1.00)
- 2 tbsp Nduja or harissa (£2.00/4)=(£0.50)
- 3 cloves garlic (£0.29)
- 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 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
Nutrition
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