If you are looking for some family friendly comfort food that can all be done in one pan, then give this Potato and Sausage Tray bake a try. It’s packed full of colourful vegetables and is smothered in a really easy honey and mustard marinade. Healthy comfort food at its finest.
Sausage Tray Bake
We are big fans of a tray bake, which is why you will see about 20 new recipes for them on the blog this year coming. Anything where the whole meal can be cooked in one pan to save on the washing up gets a big thumbs up from us and a sausage tray bake is so easy. They are also a great way to add lots of vegetables and colour to your dinner.
This sausage tray bake came from one of those fridge raid dinners. It was the end of the month and we are trying to not waste anything. So we threw all the vegetables we had in to a pan with some sausages and made a little honey and mustard sauce to cover it all in. Because honey and Mustard sausages are amazing if you haven’t had them already.
We bulked out the dish with potatoes, but you could leave them out if you wanted this to be a lighter and lower calorie dish.
What Sausages To Use
We used vegetarian (vegan even) sausages in this dish, but you could swap them for a meat version. Try to use the best quality sausages you can buy, as you will really taste the difference.
If you want to keep this dish vegan, then obviously you will need to use vegan sausages, but you will need to swap the honey for maple syrup as well.
What Vegetables Can You Add To A Sausage Tray Bake?
We added a mixture of white potatoes and sweet potatoes to bulk the dish out and make it more filling, but you could just use one or swap them both to butternut squash fries instead. You could go down an alternative root vegetable root and swap the potatoes for sticks of carrot, parsnip and beetroot for a change for flavour and add lots of extra colour.
If you want another chunky vegetable to add to this, then fennel works really well, and pairs perfectly with sausages. But only really an option if you are a fan of the liquorice taste.
Add some extra greens to this tray bake by throwing in some broccoli at the same time the sausages go in or even some cauliflower would work the same way.
You don’t have to stick with vegetables – why not add some fruit too. A sausage tray bake with apples is really good. Sausage and apple go so well together and the little hint of sweetness makes it feel like a much lighter dish.
Can You Make it in Advance?
Yes, you can make the first part of the recipe in advance (part roasting the vegetables) and then add the sausages and put everything in the oven about 20 minutes before you are ready to serve it up.
Reheating a Sausage Tray Bake
If you have some leftovers of this, then pop them in the fridge and it will keep for about 24 hours. To reheat, simply put in the oven for 15-20 minutes, or until the sausages and completely heated through.
I wouldn’t recommend freezing and reheating the leftovers, as once the vegetables are defrosted they can get a bit limp. Best to just keep any leftovers in the fridge.
What To Serve This Tray Bake With
I think it’s pretty perfect on its own, and it’s a really filling meal. You could serve it with a green salad, or some steamed greens if you wanted some extra veggies on the side. We served ours with some homemade slaw and hot sauce.
I wouldn’t cover it in gravy, instead if you want some kind of sausage then add some of our Homemade Healthier Ketchup on the side.
How To Make a Sausage Tray Bake – Step by Step:
One: In a large bowl, add the potatoes, onion, peppers, courgette, cherry tomatoes and carrots.
Two: In a separate smaller bowl, mix together the olive oil, honey, mustard, lemon juice, salt and pepper.
Three: Pour the honey and mustard sauce over the vegetables and mix well.
Four: Pour the vegetables in to a large baking tray and put in a preheated oven at 200C for 20 minutes.
Five: Take the tray out of the oven and add the sausages. Put the tray back in the oven for a further 20 minutes.
Other Sausage Recipes To Try:
Sausage Orzo Soup
Sausage and Bean Casserole
Balsamic Sticky Sausages
Sausage Pasta Bake
Homemade Sausage Rolls
Sausage and Pumpkin Casserole
Some extra tips for this Sausage Tray Bake:
- Make sure all the ingredients are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don’t have one large baking tray, separate the mixture in to two smaller ones.
- Wanting to swap some of the vegetables for broccoli? Then don’t put it in until you add the sausages to the pan, as it will over cook.
- Skip the gravy and serve with with some of our Homemade Healthier Ketchup instead.
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DON’T FORGET TO RATE THE RECIPE ↓
Honey and Mustard Sausage and Potato Traybake
- 4 Vegetarian sausages
- 1 Small sweet potato, peeled and cut in to small wedges
- 6 Baby potatoes, washed and cut in to wedges
- 1 Red onion, peeled and cut in to chunks
- 2 Bell peppers, cut in to chunks
- 1 Small courgette, sliced
- 8 Cherry tomatoes
- 8 Chantenay carrots
- 2 tbsp Olive oil
- 2 tbsp Honey
- 2 tbsp Wholegrain Mustard
- 0.5 Lemon (juice only)
- 1 pinch Sea salt and black pepper
- 1 handful Fresh parsley
- In a large bowl, add the potatoes, red onion, bell peppers, courgette, cherry tomatoes and carrots.
- In a separate small bowl, mix together the olive oil, honey, mustard, lemon juice, salt and pepper. Pout over the vegetables and mix well.
- Add the vegetable mixture to a baking tray and put in a preheated oven at 190c for 20 minutes.
- Take the tray out of the oven and place the sausages on top of the vegetables. Put the tray back in the oven for another 20 minutes.
- Serve with a green salad, slaw and some hot sauce!