Sausage and Potato Traybake
This is genuinely one of those recipes we find ourselves coming back to again and again, especially on a weeknight when we want something proper and comforting without loads of washing up. Crispy golden potatoes, juicy plant-based sausages, and everything roasted together in one tin so the flavours all mingle and get a bit caramelised and delicious. It's the kind of meal that makes your kitchen smell incredible and has everyone crowding around the oven before it's even done. Honestly, if you need a crowd-pleasing dinner on the table in 40 minutes, this is the one.
Before You Start
- Preheat oven to 200°C
- Large roasting tin
- Medium saucepan
- Colander
- Food processor
- Small bowl
Ingredients
- 2 tbsp olive oil
- 500g baby potatoes
- 4 garlic cloves
- 6 plant-based sausages
- 400g cherry tomatoes
- 1 bunch of thyme
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp small capers
- 1 tsp Dijon mustard
- 1 small bunch of parsley
- 1 bunch of basil
- 1 bunch of chives
- 1 bunch of mint
- rocket
- crusty bread
Method
Make the tray bake
- Bring a medium saucepan of salted water to the boil
- Cut any of the larger potatoes in half, put the potatoes in the pan and parboil for 5-7 minutes
- Add the olive oil to the roasting tin, put the tin in the oven and warm the oil as the potatoes simmer
- Drain the potatoes in to a colander and toss gently to dry
- Take the tin out of the oven and place on a heat proof mat
- Spoon the potatoes into the tin
- Toss the unpeeled garlic cloves in to the tin
- Season with salt and pepper and gently stir with a wooden spoon
- Put the tin in the oven for 10 minutes
Add the sausages
- Take the tin out of the oven and stir the potatoes around, lightly crushing a few if they’re soft
- Add the sausages, tomatoes and thyme to the pan
- Put the tin back in the oven for 20-25 minutes until the potatoes are golden, the tomatoes have split and the sausages are cooked through
Make the salsa verde
- Rip the parsley and basil leaves from the stems and put the leaves in the food processor
- Add half the chives to the food processor
- Pick the mint leaves and add them to the food processor
- Add 3 tbsp olive oil, vinegar and capers to the food processor and blitz to a textured sauce
- Take 2 of the garlic cloves off the tray and squeeze the roasted garlic cloves into the food processor
- Add the mustard, salt and pepper to the food processor and blitz
- Decant the mixture into a small bowl, add the remaining olive oil and stir to combine
Time to serve
- Serve the Sausage and Potato Tray Bake onto plates
- Drizzle with the salsa verde, garnish with the remaining chives, dress with a little rocket salad and serve immediately with crusty bread
Tips & Variations
- Get the oil hot first: Don't skip warming the oil in the tin before the potatoes go in. It makes a real difference to how crispy everything gets. Trust us on this one.
- Swap the sausages: We love this with classic vegan bangers but it works brilliantly with any plant-based sausage you've got in the fridge. Different brands give slightly different flavours so have a play around.
- Add more veg: Throw in some red onion wedges, peppers, or cherry tomatoes when you add the sausages. They'll roast down beautifully and bulk everything out nicely.
Why This Works
The trick here is parboiling the potatoes first and then tossing them into already-hot oil in the tin. That's what gets them properly crispy on the outside rather than just soft all the way through. Roasting everything together in the same tin means the sausages and potatoes pick up each other's flavour as they cook, and you get all those lovely sticky, golden bits at the bottom of the tray.