Mary Berry's easy sausage traybake recipe is a firm family favourite. This one-pan dish minimises washing-up and requires minimal preparation, making it ideal for busy weeknights.
Quick and Simple Preparation
The roasted sausage and potato supper is remarkably straightforward and ready in less than an hour. The recipe description states: 'Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.' Choose your favourite type of local, British sausage for this recipe—Mary's family loves leek and sage.
This dish serves four to six people and boasts more than 150 five-star reviews on BBC Food.
Ingredients
- Two tablespoons of olive oil
- Two large onions, sliced lengthways into wedges
- Two red peppers, deseeded and diced
- Two garlic cloves, chopped
- One tablespoon of chopped fresh thyme leaves
- 500g baby new potatoes, halved
- 12 sausages, pricked with a fork
- 200ml white wine
- Salt and freshly ground black pepper
Method
Heat the oven to 220°C/200°C Fan. Add all components except the wine to a large, sealable freezer bag. Close the bag securely, then shake vigorously to ensure everything is coated with oil. Alternatively, transfer everything to a large mixing bowl and toss until thoroughly coated. Empty into a large roasting tray in a single layer, ensuring sausages are not obscured by vegetables. Season with salt and pepper, then cook for 30 to 35 minutes until golden brown.
Remove from the oven, flip the sausages and stir the vegetables through the pan juices. Add the white wine, then return to the oven for an additional 20 minutes, or until golden and the sausages are thoroughly cooked. For younger diners, substitute wine with stock if preferred—meat stock is best, but vegetable stock also works. Serve straight away with a spoonful of mustard on the side, if desired.
