5 from 9 votes

Sausage Tray Bake with Vegetables

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This sausage tray bake is packed full of nutrients and flavour. Just throw the vegetables and sausage in a tray and let the oven do the work!
Prep time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
£1.41
Makes: 4
mains
British
Roasted Vegetables, sausage tray bake, sausages, tray bake, vegetables
Freezable

Table of Contents

  1. Why this recipe is great
  2. Ingredients
  3. How to make this sausage tray bake
  4. FAQ
  5. Substitutions
  6. Storage/ Reheat

Why this recipe is great

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

sausage tray bake close up shot

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. 

Mixed Peppers 

I love the sweetness/bright flavour of roasted peppers. We’re using mixed peppers for a variety of nutrients in this sausage tray bake. 

Onion & Garlic 

For flavour, up the garlic quantity depending on your love for it. 

Courgette

We all know that courgette is best served roasted. It adds flavour, nutrients and volume to our sausage traybake. 

Aubergine 

Similarly to courgette, I think aubergine is best served roasted. It was therefore a no-brainer to add to this recipe.

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. 

Sausage Tray Bake with Vegetables ingredients shot

How to make this sausage tray bake

Preheat oven to 175°C

Start by slicing the mixed peppers into thin strips.

slice mixed peppers

Slice the courgettes into medium sized chunks.

courgettes sliced into medium sized chunks

And slice the tomatoes into quarters.

Slice the tomatoes into quarters

Lastly, slice the red onion into thick wedges.

red onion sliced 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.

Vegetables added to baking tray

Next, combine the chicken stock, nduja and garlic in a measuring jug. Whisk to combine.

chicken stock, nduja and garlic in a measuring jug.

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.

Sausages added to baking tray with vegetables and chicken stock, nduja and garlic

Serve with a sprinkle of rocket and enjoy!

Sausage tray bake with vegetables ready

FAQ

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.

close up shot of sausage tray bake with vegetables

Substitutions

Roasted vegetables that would also work in this sausage tray bake recipe:

  • Marrow
  • Cherry tomatoes 
  • White onion 
  • Butternut squash 
  • Sweet Potato 
  • Carrots 
  • Beetroot 
  • Leeks

Sausages you could use instead of Cumberland :

  • Chipolatas 
  • Chorizo (sliced into small chunks)
  • Veggie sausages 
  • Turkey/chicken sausages 

Close up shot of sausage tray bake with vegetables

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/ one tray recipes you’ll love

Crispy Roasted Gnocchi with Chorizo and Vegetables

Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce

Soy Chicken Tray Bake

Sausage tray bake in meal prep bowls

 

Sausage Tray Bake with Vegetables

Print Pin It
5 from 9 votes
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
£1.41
mains
British
Roasted Vegetables, sausage tray bake, sausages, tray bake, vegetables
Freezable
Servings: 4
This sausage tray bake is packed full of nutrients and flavour. Just throw the vegetables and sausage in a tray and let the oven do the work!

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!

Nutrition

Servings: 4 servings
Fat: 26g
Calories: 410kcal
Carbohydrates: 28g
Protein: 19g

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