This sticky sausage tray bake is perfect with chicken sausages and will soon become a firm family favourite. I love it as it is quick to prepare, adapts to the seasons and I can put it in the oven or air fryer and forget about it – Oh and I am guaranteed empty plates at the end.
Sausage Tray Bake Recipe
Read on to learn how to make this mouth-watering sausage traybake with our simple and delicious recipe. Perfect for a quick and satisfying meal.
We have always loved a sausage traybake (or sheet pan as my US mates call it) and have a basic version here which uses red onions, peppers and Italian seasoning. This updated version has been adjusted to low FODMap as I am intolerant to garlic and onions. I have been slowly working through our family’s favourite meals making sure that they are suitable for all of us, as who wants to cook more than one meal! So this version has the greens of Spring onions (scallions) which work well for me and the spice aesophiteda and then it also has a secret ingredient that makes it all sticky and delicious. It is also gluten and dairy-free.
Top Tip: Garlic and Onion Free? Then make garlic infused rapeseed oil and freeze the leftovers in ice cube trays.
I am a big fan of enamel roasting tins and trays. They are brilliant at conducting the heat and last for years and years. Plus I often take them straight from oven to table.
Use Seasonal Vegetables
This is a summer version, so in addition to the spring onions, I used what I had in the fridge – carrots, peppers, sweetcorn cobbets and new potatoes. If I had green beans, beats or courgettes I would have added them.
As the season changes, I would add squash, parsnips, swede or cabbage. If you have larger potatoes then you can cut them into wedges and sweet potato is delicious. The great thing is you can use a familiar dish like this to introduce new vegetables such as fennel to the family.
Top Tip: The secret to evenly cooked vegetables is to cook the ones that take longer to cook smaller. For items such as corn on the cob a 10-minute steam ensures that are cooked.
What Sausages to Use
I am a big fan of Aldi’s chicken sausages as they are onion and garlic free, but this works well with any sausage you choose. If using the smaller chipolata-sized ones, you may need to reduce the cooking time or add them to the dish later.
Sticky Sausage Tray Bake
Simple, sticky and Sausages – Need I say more…… Empty plates always follow this delicious one tray family meal
Ingredients
- 1 Pack Chicken Sausages Allow 2 large sausages per person
- 600 g New potatoes halved
- 1 green pepper chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 bunches Spring onions – Green Only Finley Chopped
- 6 Carotts Cur into 3
- 2 Corns Corn Cut into 3
- 4 tablespoons Mango Chutney
- 1 teaspoon Asafoetida
- 1 Tablespoon Rapeseed oil
- Salt & Pepper
Instructions
Preheat the oven to 200C
Put the vegetables and sausages onto a baking tray and toss with the rapeseed oil, seasonaing (salt & pper) and asafoetida.
- Bake for 40-45 minutes, or until sausage is fully cooked and vegetables are tender.
Turn all the vegetables and sausages, spoon over the mango chutney and cook for a final 15 minutes.
Recipe Notes
We prefer rapeseed to Olive Oil for recipes cooked above 180 degrees c.
If the veggies look to be burning then make a foil tent over the tray and only remove for the last 15 minutes when you add the mango chutney.
Pork and Beef sausage both work well, but I would change the special sticky ingredient to marmalade for the pork sausages and to honey and wholegrain mustard for the Beef ones.
