Easy Sausage Traybake

This easy sausage traybake is a perfect midweek meal – quick, full of flavour and so adaptable. Just throw it all onto a sheet pan and dinner can be served in around 45 minutes. Follow my hints and tips and your vegetables will always be perfectly roasted and never burnt or mushy! 

One Pan Sausages! 

I LOVE a good traybake or sheet pan meal – pop everything onto a roasting pan, throw it in the oven and leave it to cook. It is just my type of fuss-free food – seriously low effort, but with superb, tasty results. They’ll never believe it was no effort to cook. 

With this easy sausage traybake, dinner is ready in 45 minutes with very little hands-on time. Succulent, golden-brown juicy sausages, accompanied with perfectly cooked vegetables. Baked sausages are so much nicer than fried or grilled, and there is no fat all over the stove top to clean up either. 

Most traybake recipes tell you to throw everything into the oven at the same time. You can do this, but I find that I get better result by staggering the cooking times and adding the softer vegetables halfway through. This means no overcooked, mushy or burnt vegetables.

This easy sausage one-pan is also highly adaptable; you can add more or different vegetables to make it go further, and use different herbs to ring the changes. It’s so simple that you hardly need step-by-step instructions, but I’ve included them with some tips to help you get the veg right every time. 

Why You Will Love It! 

• Your Easy Sausage Traybake is cooked in one roasting pan, so there’s less washing up. 
• Quick preparation times – dinner will be ready in less than 45 minutes. 
• It is adaptable.
• Thanks to my quick trick, the vegetables are always perfectly cooked and never mushy. 
• Leftovers can be reheated easily.
• You can even do some of the prep in advance – though preparation takes less time than it takes the oven to heat up! 

Easy Sausage Traybake – Step by Step 

Step one – Preheat the oven to 200 °C / 180 °C fan / Gas Mark 6 / 400 °F.

Prepare the squash. I use a heavy knife to cut in half. Scoop out the seeds, peel with your favourite peeler. Then cut into chunks.

Fuss Free Tip 

Fresh butternut squash keeps for ages in a cool place so I nearly always have one. If you only use half, keep the rest in the fridge and use in a few days. Alternatively, roast the remaining squash while you have the oven on, and then freeze it to use later.

If you don’t want to prepare squash, you can buy bags of frozen chunks. Simply open the packet and roast from frozen!

Step two – Put the squash in the roasting pan with the oil. Season with pepper and salt. Give it a good shake to coat the squash with oil. 

Prick the sausages with a fork and nestle them among the squash along with the herbs. Then pop into the oven to cook for 15 minutes.  

Step three – Prepare the rest of the vegetables. Cut the pepper into 2 cm squares, discarding the stalk, seeds and pith. Peel and cut the onion into chunks. Peel the garlic.

Fuss Free Tip

Use a good heavy roasting pan that is large enough to spread all the ingredients out in one layer. You want to them to roast, not steam, so use 2 pans if you have to

You could also use a shallow ceramic dish.

Step four – After 15 minutes, remove from the oven and turn the sausages. Then add the rest of the vegetables and give the pan a good shake to coat them with oil. Return to the oven for 20 minutes.

Remove cooked herbs and replace with fresh to serve your delicious easy sausage traybake!

Hints, Tips & Variations for Easy Sausage Traybake 

• My Easy Sausage Traybake reheats well. To reheat, add a glug of white wine or stock, cover with foil and put in a hot oven for 15 minutes. 
• I always buy good quality, high welfare sausages, because the flavour makes it worth it. Of course, with good quality products, you need less of them.
• Vegetarian sausages also work well, as do other meat sausages.
• Use a large roasting tray – this is important because you need the vegetables in one layer. This ensures that they roast, not steam. If necessary, use two trays. 
• Mix up the vegetables. Add the hard/solid vegetables at the start of cooking, and softer ones halfway though. This is a great recipe for using up what you have, so try it with these veg:
  • Small pieces of new/salad potato
  • Chunks of sweet potato
  • Carrots or parsnips
  • Chunks or courgette (zucchini) or aubergine (eggplant).
• Vary the herbs and spices – throw in a good pinch of chilli flake or add some wedges of lemon. 
• If you want to make a sauce, add half a cup of stock or broth along with the softer vegetables. For a mustard sauce, whisk 2 heaped teaspoons of grain mustard into the stock and pour over. 
• Never waste a thing – you can roast the squash seeds too!

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5 from 13 votes

Easy Sausage Traybake

Quick, delicious and adaptable, this easy sausage traybake is a perfect midweek meal. Throw it all onto a sheet pan and dinner can be served in around 45 minutes. Thanks to my quick trick, the vegetables are always perfectly cooked and never mushy.

Servings: 4 people

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time35 mins

Ingredients

• ½ butternut squash (about 500g, peeled and cut into 2 cm chunks)
• 1 tbs olive oil (extra virgin)
• 450 g pork sausages (good quality, high welfare – or use other meats or meat-free versions)
• 3 sprigs rosemary or thyme
• 1 red pepper (cut into 2 cm chunks)
• 2 onions (peeled and cut into chunks)
• 4 cloves garlic
• 150 g cherry tomatoes

Instructions

• Preheat your oven to 200°C / 180°C fan / gas mark 6 / 400°F.
• Peel the squash, discard the seeds and cut the flesh into 2 cm chunks.
• Put the squash on a large heavy roasting tray, pour the oil over, season with salt and pepper and give a good shake to coat the squash with the oil.
• Nestle the sausages and the herbs between the chunks of squash and bake for 15 minutes.
• Remove from the oven and give the tray a good shake to turn the chunks of squash over. Use a pair of tongs to flip the sausages.
• Add the chopped peppers, onion, garlic and the cherry tomatoes and return to the oven for another 15–20 minutes until cooked.
• Removed the cooked herbs and replace with fresh before serving.

Notes

• This dish reheats well. To reheat add a glug of white wine or stock, cover the dish with foil and put in a hot oven for 15 minutes. 
• Always buy good quality, high welfare sausages; the taste makes it worth it, and with good quality products you need less of them.  
• Vegetarian sausages also work well. 
• Use a large enough roasting tray – you need the vegetables in one layer so they roast, not steam. If needed use two trays. 
• Mix up the vegetables.  Add the hard/solid vegetables at the start of cooking, and softer ones halfway though. This is a perfect recipe for using up what you have. Try -
  • Small pieces of new/salad potato
  • Chunks of sweet potato
  • Carrots or parsnips
  • Chunks or courgette (zucchini) or aubergine (eggplant).
• Vary the herbs and spices. Throw in a good pinch of chilli flake or add some wedges of lemon. 
• If you want to make a sauce, add half a cup of stock or broth along with the softer vegetables. For a mustard sauce, whisk 2 heaped teaspoons of grain mustard into the stock and pour over.

Nutritional Information

• This recipe is  23 Weight Watchers Smart Points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Easy Sausage Traybake

Amount Per Serving

Calories 475 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g69%

Cholesterol 81mg27%

Sodium 729mg32%

Potassium 973mg28%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 7g8%

Protein 20g40%

Vitamin A 14560IU291%

Vitamin C 79mg96%

Calcium 100mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main

Cuisine: American, British

Keyword: Sausage Traybake

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Easy Sausage Traybake first published July 2008, republished with new photos, step by step instructions and hints and tips April 2020. 

If you like this dish, why not try my tempting blue cheese, butternut squash and gnocchi bake? Or make these gorgeous honey-mustard chicken thighs – five minutes’ hands-on time and they cook themselves.