As a UK-based home cook and food writer, I’m always looking for recipes that are both reliable and full of flavour. The sausage tray bake is one such dish, simple, satisfying, and incredibly versatile.
It’s a staple in many British kitchens, offering the perfect balance of convenience and hearty comfort.
In this guide, I’ll share my best tips, variations, and personal recipe to help you master this timeless classic.
What is Sausage Tray Bake?
Sausage tray bake is one of those timeless, comforting meals that delivers both ease and flavour in one ovenproof dish. As a food writer based in the UK, I’ve always appreciated recipes that bring convenience without compromising on taste, and sausage tray bakes are a brilliant example of that.
A traditional sausage tray bake involves layering sausages with an assortment of vegetables, seasoning, and sometimes a sticky glaze, all roasted together in a tray.
The method is as straightforward as it sounds, everything is baked in one pan, making clean-up minimal and preparation hassle-free.
This dish has cemented itself in many British households for good reason. Not only is it adaptable to whatever you have in your fridge, but it also suits a variety of dietary preferences.
Whether you’re using pork sausages, vegetarian versions, or gourmet flavoured options, the essence of the meal remains satisfying.
A good tray bake relies on:
- Quality sausages (Cumberland, Lincolnshire, or even veggie)
- Root vegetables that roast well (carrots, potatoes, parsnips)
- Herbs and seasoning to enhance natural flavours
- Optional glazes like honey mustard or marmalade
The beauty of sausage tray bake lies in its flexibility, it’s hard to go wrong, and even easier to make it your own.
Why Is It a Family Favourite in the UK?
In my home and across many UK kitchens, sausage tray bake is a firm favourite. But why has it become such a beloved comfort food? The answer lies in its simplicity, nutritional value, and the warmth it brings to the dinner table.
Sausage tray bakes tick a lot of boxes for British families:
- Quick prep: just chop, season, and bake.
- One-pan clean-up: ideal for busy weeknights.
- Customisable: great for picky eaters or mixed dietary needs.
- Budget-friendly: uses basic pantry and fridge ingredients.
Moreover, it has that unmistakable “home-cooked” feel. There’s something nostalgic about the aroma of sausages roasting with rosemary and potatoes, it smells like warmth and familiarity.
My family adores it for Sunday lunches, but it also serves as a lifesaver midweek. When time is tight and I’m juggling work and parenting, I can throw everything into a roasting tray and let the oven do the hard work.
The versatility is perhaps its strongest asset. You can go traditional with onions and carrots, or seasonal with squash, fennel, or even fruits like apples. Every version brings something new, and no two tray bakes need to be the same.
Ingredients for Perfect Sausage Tray Bake
Getting the ingredients right is key to a great sausage tray bake. Here’s a detailed table of recommended items:
| Ingredient | Specification |
| Sausages | Pork, Lincolnshire, Cumberland, vegetarian, or chicken sausages |
| Potatoes | Baby potatoes halved, or large ones cut into chunks |
| Carrots | Peeled and sliced diagonally |
| Red onions | Cut into wedges |
| Garlic cloves | Whole or crushed (optional) |
| Bell peppers | Mixed colours, sliced |
| Olive oil | For roasting |
| Honey mustard glaze | Mix of Dijon mustard, honey, and olive oil |
| Fresh rosemary or thyme | For added aroma and depth |
| Salt and pepper | To taste |
I sometimes throw in extras like:
- Cherry tomatoes for a juicy burst
- Apple slices for a sweet note
- Courgettes or aubergine, depending on the season
Feel free to swap out ingredients based on preference or availability.
How to Cook a Sausage Tray Bake? – Step-by-Step Guide
Making a sausage tray bake is as straightforward as it gets, yet the result feels like you’ve gone the extra mile. Here’s how I typically prepare it:
Step-by-step
Preheat your oven to 200°C (fan 180°C) or gas mark 6.
Chop all vegetables to roughly the same size for even cooking.
Toss the vegetables in olive oil, salt, pepper, and any herbs or glaze.
Add the sausages on top, ensuring they’re spaced out to brown evenly.
Roast for 25 minutes, then flip the sausages and stir the veg slightly.
Roast for another 20–25 minutes until the sausages are golden and cooked through, and the veg is tender.
Tips:
- Don’t overcrowd the tray, it can cause the ingredients to steam rather than roast.
- A shallow tray works better than a deep dish for getting that crispy finish.
Nutritional Tips and Low-Calorie Alternatives
If you’re watching what you eat, sausage tray bakes can still be on the menu. Here’s how I lighten them up without losing the flavour.
- Choose low-fat sausages or chicken/turkey sausages.
- Go heavy on vegetables, think courgettes, peppers, cauliflower.
- Use olive oil spray instead of pouring oil.
- Skip sugary glazes, opt for balsamic or lemon juice.
- Bake on a rack placed inside the tray to let excess fat drip away.
Here’s a basic nutritional table for a moderate portion:
| Nutrient | Amount (per serving) |
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 22g |
| Saturated Fat | 6g |
| Fibre | 5g |
| Sodium | 850mg |
This can vary depending on ingredients used, but with a few smart swaps, you’ll have a tray bake that’s both hearty and healthy.
Perfect Pairings – What to Serve with Sausage Tray Bake?
Though a sausage tray bake stands strong on its own, I often serve it with a few simple sides to stretch the meal or impress guests.
Some go-to pairing ideas:
- Buttery mash or sweet potato mash
- Crisp side salad with lemon dressing
- Crusty bread or garlic focaccia
- Steamed green beans or peas
- Coleslaw for a fresh contrast
These pairings elevate the dish and make it suitable for casual dinners or even weekend gatherings.
Common Mistakes to Avoid When Making a Tray Bake
After years of making sausage tray bakes, I’ve seen where things can go wrong. Here are a few key mistakes to avoid:
- Overcrowding the tray: Leads to steaming, not roasting.
- Uneven vegetable cuts: Results in under or overcooked pieces.
- Skipping a glaze or seasoning: Makes the dish bland.
- Not flipping sausages halfway: They won’t brown evenly.
- Using a deep roasting tin: It traps moisture and slows browning.
Stick to a wide, shallow tray and remember to stir things around midway through cooking.
Variations of Sausage Tray Bake
One of my favourite things about sausage tray bakes is how versatile they are. You can tweak the core ingredients to fit any taste, season, or occasion.
Mary Berry Sausage Tray Bake
Mary Berry keeps things delightfully classic. Her version typically includes:
- Plump pork sausages
- Red onions and new potatoes
- Olive oil and thyme
- A drizzle of balsamic vinegar for sweetness
It’s a minimal yet flavourful approach that highlights the ingredients rather than masking them.
Jamie Oliver Sausage Tray Bake
Jamie Oliver brings a rustic, hearty twist with:
- Cherry tomatoes
- Red peppers
- New potatoes
- Pesto spooned in just before serving
The pesto adds a fresh, herbaceous finish that’s both bold and comforting.
Also Add Some Creative Twists
You can easily elevate your tray bake with:
- Sticky marmalade glaze: A mix of orange marmalade and mustard
- Asian-inspired version: With hoisin sauce and bok choy
- BBQ version: Swap herbs for smoky paprika and a BBQ sauce drizzle
- Spicy twist: Add chorizo slices or a few chilli flakes
Each variation gives the humble tray bake a personality of its own.
Conclusion
A sausage tray bake is more than just a weeknight dinner, it’s a practical, comforting dish that brings families together with minimal fuss.
Whether you’re following a trusted recipe or experimenting with your own twist, the beauty lies in its simplicity.
From classic combos to creative glazes, there’s a version for every palate. I hope my take on this family favourite inspires your next delicious and effortless meal.
Frequently Asked Questions About Sausage Tray Bakes
What’s the best sausage type for a tray bake?
Cumberland and Lincolnshire are great choices, but veggie options like Linda McCartney or Richmond Meat-Free also work wonderfully.
Can I prepare a sausage tray bake in advance?
Yes, you can prep everything ahead, refrigerate it, and pop it straight into the oven when ready to cook.
How do I stop the sausages from drying out?
Flip them midway through roasting and ensure they’re not overcooked. Adding a glaze helps retain moisture.
Is sausage tray bake freezer-friendly?
Cooked tray bakes can be frozen for up to 2 months. Defrost thoroughly and reheat in the oven for best results.
Can I use frozen vegetables?
Absolutely. Just be sure to increase the oven time slightly to allow for extra moisture.
What herbs work best in sausage tray bakes?
Rosemary, thyme, and oregano are classics. For a Mediterranean touch, add basil or parsley after roasting.
How can I make this gluten-free?
Use certified gluten-free sausages and check that glazes and sauces are free from wheat or barley.
ausage Tray Bake UK
Ingredients
- Sausages Pork Lincolnshire, Cumberland, vegetarian, or chicken sausages
- Potatoes Baby potatoes halved or large ones cut into chunks
- Carrots Peeled and sliced diagonally
- Red onions Cut into wedges
- Garlic cloves optional, Whole or crushed
- Bell peppers sliced, Mixed colours
- Olive oil For roasting
- Honey mustard glaze honey, and olive oil, Mix of Dijon mustard
- Fresh rosemary or thyme For added aroma and depth
- Salt and pepper To taste
Instructions
- Preheat your oven to 200°C (fan 180°C) or gas mark 6.Sausages Pork
- Chop all vegetables to roughly the same size for even cooking.Potatoes, Carrots, Red onions, Garlic cloves, Bell peppers
- Toss the vegetables in olive oil, salt, pepper, and any herbs or glaze.Olive oil
- Add the sausages on top, ensuring they’re spaced out to brown evenly.Honey mustard glaze
- Roast for 25 minutes, then flip the sausages and stir the veg slightly.Fresh rosemary or thyme
- Roast for another 20–25 minutes until the sausages are golden and cooked through, and the veg is tender.Salt and pepper
