This delicious sausage and potato tray bake combines hearty potatoes, flavorful sausages, and colourful veggies—all roasted together for a simple, flavorful meal. It’s perfect for beginners or anyone who loves a low-prep, high-flavour recipe.
This dish makes a great dinner, and leftovers are easy to reheat for a tasty next-day lunch. Preheat your oven to 190°C (375°F). This is the ideal temperature for getting potatoes crispy on the outside and tender on the inside. Line a large baking tray with baking paper to prevent sticking and make cleanup easier.
This is the ideal temperature for getting potatoes crispy on the outside and tender on the inside. Line a large baking tray with baking paper to prevent sticking and make cleanup easier. Wash and dry the potatoes thoroughly, as you’ll be roasting them with the skin on for added texture and nutrients.
If you prefer, peel them. Slice the potatoes into quarters if they’re large, or halves if they’re smaller. This helps them cook evenly. Place the potatoes on the baking tray in a single layer, ensuring they have space around them for even roasting. Brush the potatoes with 2 teaspoons of rapeseed oil, ensuring each piece is lightly coated.
This helps them turn golden and crispy. Use a sharp knife to cut small slits on the top of each sausage. This allows some of the fat to escape, which keeps the sausages from bursting and helps them cook evenly. Place the sausages on the baking tray alongside the potatoes.
Spread the seasoning evenly to cover each piece. This seasoning will add a smoky flavour that pairs well with the sausages. Transfer the baking tray to the oven and roast for about 25 minutes. While the potatoes and sausages are cooking, prep your veggies by slicing the red bell pepper into thin strips.
Peel and thinly slice the onion, peel and chop the garlic finely, clean the porcini mushrooms, and slice them if they’re large. Porcinis don’t need peeling; just make sure they’re dirt-free. Heat a frying pan over medium heat and add butter (about 1 tablespoon) and let it melt completely before adding the veggies. Add the onion, garlic, bell pepper, and mushrooms to the pan.
Sauté for about 5 minutes or until they soften and become slightly golden. Season the veggies with a pinch of salt and pepper to enhance their natural flavours. After 25 minutes, carefully remove the baking tray from the oven.
Spread the sautéed vegetables around the sausages and potatoes on the tray. Return the tray to the oven and roast for another 10 minutes. This gives the peppers a bit of colour and allows all flavours to blend. After the additional 10 minutes, check the potatoes by poking them with a fork—they should be tender and easy to pierce.
The sausages should be fully cooked through, with a browned, crispy exterior. Taste and adjust seasoning if needed, adding a bit more salt or pepper. For a fresh touch, add some thinly sliced radishes, fennel, or fresh herbs like parsley or thyme over the tray before serving. These extras add crunch and a burst of flavour.
Serving Suggestions;
Serve your sausage and potato tray bake with your favourite dips, such as:
Sweet mustard for a hint of tanginess
Mayonnaise for creaminess
Ketchup for a touch of sweetness
Pair with a vinegary cucumber salad or some pickles for an extra burst of flavour
This recipe is perfect for a family meal or casual gathering. It’s simple to make, requires minimal cleanup, and is bursting with flavours and textures everyone will love. Enjoy your tasty tray bake.
Ingredients;
- 6 medium-sized potatoes
- 2 teaspoons rapeseed oil
- 4 sausages
- 1 teaspoon barbecue seasoning
- 1/2 red bell pepper
- 1 onion
- 1 garlic clove
- 1 handful of porcini mushrooms
- Butter (about 1 tablespoon or to taste)
- Salt and pepper
