Prep
15 min
15 min
Cook
50 min
50 min
Total
1 hr 5 min
1 hr 5 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
British
British
This sausage and potato traybake is an easy dinner built from familiar ingredients. The potatoes turn crisp at the edges while the sausages brown and their juices flavour the onion and pepper as everything cooks together.
Because it all cooks in one roasting tin, there is very little washing up. It is a useful recipe for busy weeknights, relaxed weekend dinners and self-catering trips where you want a substantial meal without spending all evening in the kitchen.
For a ski-holiday supper, prepare the vegetables before heading out for the day, then assemble the tray when you get back. Serve with steamed greens, a simple salad or crusty bread.
Ingredients
- 8 pork sausages
- 750g baby or medium potatoes halved, or cut into 3cm chunks if large
- 1 large red onion cut into wedges
- 1 red pepper deseeded and cut into chunky pieces
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- A small handful of chopped parsley, to serve (optional)
Method
- Heat the oven to 220°C, 200°C fan, Gas 7. Put a large roasting tin in the oven while it heats.
- Put the potatoes, red onion and pepper in a large bowl. Add the olive oil, garlic, rosemary, thyme, smoked paprika, a little salt and plenty of black pepper, then toss well.
- Carefully tip the vegetables into the hot roasting tin and spread them into an even layer. Roast for 15 minutes.
- Turn the vegetables, then nestle the sausages among them. Return the tray to the oven.
- Roast for a further 30 to 35 minutes, turning the sausages and potatoes once, until the sausages are cooked through and the potatoes are golden and tender.
- Leave to stand for 2 minutes, scatter with chopped parsley if using, and serve hot.