Mary Berry Sausage Traybake Recipe

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This comforting sausage traybake is a simple, satisfying supper that brings together juicy sausages, tender vegetables, and a rich, savoury glaze. Everything roasts together in one tin, giving you crisp edges, soft centres, and deep flavour with very little effort. It is an easy, fuss-free recipe that suits both busy weeknights and relaxed weekends. From start to finish, it is ready in just over an hour.

Ingredients

For the Sausage Traybake

8 good-quality pork sausages
500g baby potatoes, halved
2 red onions, cut into wedges
2 red peppers, sliced
2 tbsp olive oil
1 tsp dried thyme
1 tsp smoked paprika
Salt and freshly ground black pepper

For the Glaze

2 tbsp wholegrain mustard
2 tbsp honey
1 tbsp balsamic vinegar

How to Make Mary Berry Sausage Traybake Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly oil a large roasting tin and set it aside.
Prepare the vegetables: Place the potatoes, red onions, and peppers into the roasting tin. Drizzle with olive oil, sprinkle over the thyme and smoked paprika, and season well with salt and pepper. Toss everything together so the vegetables are evenly coated.
Add the sausages: Nestle the sausages among the vegetables, spacing them out so they colour evenly as they cook.
Start roasting: Roast in the preheated oven for 30 minutes, turning the sausages and vegetables halfway through.
Mix the glaze: In a small bowl, mix together the wholegrain mustard, honey, and balsamic vinegar until smooth.
Glaze and finish baking: Remove the tray from the oven, spoon the glaze over the sausages and vegetables, then return to the oven for a further 20 to 25 minutes until everything is golden, sticky, and cooked through.
Rest and serve: Leave the traybake to rest for 5 minutes before serving, allowing the flavours to settle.

Tips

How do I stop the vegetables from going soggy?

Make sure the tray is not overcrowded. Using a large roasting tin allows the vegetables to roast rather than steam.

Can I make this traybake spicier?

Add a pinch of chilli flakes or a drizzle of hot honey to the glaze for a gentle kick of heat.

How do I know the sausages are cooked?

The sausages should be deeply golden and piping hot all the way through. If unsure, cut one open to check there is no pink remaining.

Serving Suggestions

Serve with buttered green beans or peas
Pair with crusty bread to soak up the juices
Add a spoonful of wholegrain mustard on the side

Storage

Room Temperature

This traybake should not be left at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

The cooked sausages and vegetables can be frozen for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot.

Nutrition

Calories: 520 kcal
Carbohydrates: 34g
Protein: 22g
Fat: 32g
Saturated Fat: 10g
Sodium: 980mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is best suited to a traybake. Baking it in a loaf tin would prevent the sausages and vegetables from roasting evenly.

What size tray bake tin works best?

A large roasting tin around 30 x 40cm gives enough space for everything to cook evenly.

Can I use chicken sausages?

Yes, chicken sausages work well. They may cook slightly faster, so keep an eye on them towards the end.

Is this recipe suitable for children?

Yes, it is mildly sweet and savoury, making it family-friendly. You can reduce the mustard slightly if preferred.