This Mary Berry Sausage Traybake is an easy and hearty recipe, which is made with sausages and new potatoes. It’s the perfect weeknight dinner, ready in about an hour.
Mary Berry Sausage Traybake Ingredients
- 1 lb new potatoes, scrubbed and halved or quartered
- 2 red onions, cut into wedges
- 1 red bell pepper, deseeded and cut into chunks
- 1 yellow bell pepper, deseeded and cut into chunks
- 2 tablespoons olive oil
- 2 sprigs of fresh thyme (or 1 teaspoon dried)
- 8 good-quality pork sausages (such as Cumberland or Lincolnshire)
- Salt and freshly ground black pepper
How To Make Mary Berry Sausage Traybake
- Preheat Oven and Prep Vegetables: Preheat your oven to 220°C (200°C Fan, Gas Mark 7). In a large roasting tin, combine the potatoes, red onion wedges, and pepper chunks.
- Roast the Vegetables: Drizzle the vegetables with the olive oil, sprinkle with the thyme leaves, and season well with salt and pepper. Toss everything together to coat. Roast for 20 minutes.
- Add Sausages and Finish Roasting: Remove the tin from the oven, add the sausages, and toss everything together. Return the tin to the oven and roast for a further 20-25 minutes, until the sausages are cooked through and golden brown, and the vegetables are tender and slightly caramelized.
Recipe Tips
- What kind of sausages are best for a traybake? For the best flavor and a juicy result, use good-quality, high-meat-content pork sausages. Classic British varieties like Cumberland or Lincolnshire are perfect choices.
- How do you get crispy potatoes? The secret is to not overcrowd the pan. Spreading the vegetables in a single layer allows the hot air to circulate, which roasts them and makes them crispy instead of steaming them. A high initial oven temperature is also key.
- Can I add other vegetables? Absolutely! This is a very versatile recipe. Chunks of root vegetables like carrots, parsnips, or sweet potatoes can be added with the potatoes. Softer vegetables like courgette (zucchini) can be added for the final 15 minutes of cooking.
- Can I make this ahead of time? This dish is at its best when it’s served fresh and hot from the oven. However, you can save time by chopping all the vegetables in advance and storing them in an airtight container in the refrigerator for up to a day.
What To Serve With Sausage Traybake
This is a wonderful all-in-one meal that doesn’t need much else. However, it is fantastic served with:
- Crusty bread to soak up the delicious pan juices
- A simple green salad with a sharp vinaigrette
- A dollop of apple sauce or a savory onion gravy
How To Store Sausage Traybake
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the traybake on a baking sheet in a 200°C/400°F oven for 10-15 minutes, until the sausages and vegetables are hot and the potatoes have crisped up again.
Sausage Traybake Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 650 kcal
- Carbohydrates: 45g
- Protein: 28g
- Fat: 40g
- Saturated Fat: 14g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Soggy vegetables are almost always the result of overcrowding the pan. When the vegetables are piled on top of each other, they trap steam and boil instead of roasting. Use a large roasting tin and spread everything out in a single layer for the best results.
It is generally recommended not to prick good-quality sausages. The casings are designed to keep all the delicious juices inside, and pricking them will cause the sausages to dry out as they cook.
For the best texture and to ensure even cooking, it is highly recommended to use fresh, thawed sausages for this recipe. Cooking them from frozen can result in an unevenly cooked sausage.
Try More Recipes:
- Mary Berry Gingerbread Traybake Recipe
- Mary Berry Bakewell Traybake Recipe
- Mary Berry Butterscotch Traybake Recipe
Mary Berry Sausage Traybake Recipe
Description
A simple and delicious one-pan meal with juicy roasted sausages, crispy potatoes, and sweet peppers and onions, all cooked together in a single roasting tin.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan).
- Toss the potatoes, onions, and peppers in a large roasting tin with the olive oil, thyme, salt, and pepper.
- Roast for 20 minutes.
- Remove the tin from the oven, add the sausages, and toss everything together.
- Return to the oven and roast for a further 20-25 minutes, until the sausages are cooked through and everything is golden.
Notes
- The most important tip for this recipe is to not overcrowd the roasting tin; this ensures the vegetables roast and caramelize rather than steam.
- Giving the potatoes and vegetables a 20-minute head start is the secret to ensuring they are perfectly tender by the time the sausages are cooked.
- For the best, most flavorful results, use high-quality pork sausages with a high meat content.
- There is no need to par-boil the potatoes first; the high oven temperature will cook them to perfection.
