This easy Mary Berry Sausage Tray Bake is a quick and nutritious meal packed with flavor. Featuring juicy sausages and tender baby potatoes, this dish is perfect for a cozy dinner. Feel free to use any vegetables you have on hand, and enjoy the delicious crispy edges for added texture!
Ingredients Needed
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme leaves
- 500g (1 lb 2 oz) baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml (7 fl oz) white wine
- Salt and freshly ground black pepper
How To Make Sausage Tray Bake
- Preheat the oven: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan/Gas mark 7.
- Prepare the ingredients: Place all the ingredients except the wine in a large resealable freezer bag. Seal the bag and shake well to coat everything in the oil. Alternatively, place everything in a large bowl and mix until fully coated. Transfer to a large roasting tin, spreading the ingredients into an even layer, ensuring the sausages aren’t covered by the vegetables. Season generously with salt and pepper.
- Roast: Roast for about 30–35 minutes until golden. Remove from the oven, turn the sausages over, and toss the vegetables in the cooking juices.
- Add wine and finish cooking: Pour in the wine and return to the oven for another 20 minutes or until browned, the sausages are cooked through, and the potatoes are tender.
- Serve: Serve hot with a dollop of mustard on the side.
Recipe Tips
- Cut vegetables evenly: Make sure all vegetables are cut to a similar size. This helps them cook evenly and ensures everything is perfectly tender.
- Don’t overcrowd the tray: Spread the ingredients out in the roasting tin to allow them to brown nicely. If the tray is too full, the vegetables will steam instead of roast.
- Use a meat thermometer: Check the sausages with a meat thermometer; they should reach an internal temperature of 75°C (165°F) to be safe to eat.
- Add fresh herbs at the end: For a burst of flavor, sprinkle fresh herbs like parsley or basil over the dish just before serving. This adds freshness and enhances the presentation.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Sausage Tray Bake cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the dish to cool completely, then place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, put the container in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the Sausage Tray Bake in an oven-safe dish, cover it with foil, and heat for about 15–20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 4 -6 servings)
- Calories: 551
- Total Fat: 37g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 846mg
- Potassium: 644mg
- Total Carbohydrate: 34g
- Dietary Fiber: 4g
- Sugars: 18g
- Protein: 21g
Try More Mary Berry Recipes:
- Mary Berry Christmas Pudding
- Mary Berry Christmas Cake
- Mary Berry Game Casserole
- Mary Berry Coconut Sponge Cake
Mary Berry Sausage Tray Bake
Description
This easy Mary Berry Sausage Tray Bake is a quick and nutritious meal packed with flavor. Featuring juicy sausages and tender baby potatoes, this dish is perfect for a cozy dinner. Feel free to use any vegetables you have on hand, and enjoy the delicious crispy edges for added texture!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan/Gas mark 7.
- Prepare the ingredients: Place all the ingredients except the wine in a large resealable freezer bag. Seal the bag and shake well to coat everything in the oil. Alternatively, place everything in a large bowl and mix until fully coated. Transfer to a large roasting tin, spreading the ingredients into an even layer, ensuring the sausages aren’t covered by the vegetables. Season generously with salt and pepper.
- Roast: Roast for about 30–35 minutes until golden. Remove from the oven, turn the sausages over, and toss the vegetables in the cooking juices.
- Add wine and finish cooking: Pour in the wine and return to the oven for another 20 minutes or until browned, the sausages are cooked through, and the potatoes are tender.
- Serve: Serve hot with a dollop of mustard on the side.
Notes
- Cut vegetables evenly: Make sure all vegetables are cut to a similar size. This helps them cook evenly and ensures everything is perfectly tender.
- Don’t overcrowd the tray: Spread the ingredients out in the roasting tin to allow them to brown nicely. If the tray is too full, the vegetables will steam instead of roast.
- Use a meat thermometer: Check the sausages with a meat thermometer; they should reach an internal temperature of 75°C (165°F) to be safe to eat.
- Add fresh herbs at the end: For a burst of flavor, sprinkle fresh herbs like parsley or basil over the dish just before serving. This adds freshness and enhances the presentation.
Mary Berry Sausage Tray Bake