Mary Berrys Sausage Traybake​ Recipe

This hearty Mary Berry’s Sausage Traybake is made with chunky sausages, sweet red peppers, red onions, and tender new potatoes, all roasted in a savory balsamic and honey glaze. This recipe creates a complete, flavorful, and satisfying one-pan meal, perfect for a no-fuss weeknight dinner. It’s an easy and comforting dish that’s ideal for feeding the whole family, serving four people generously.

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Mary Berry’s Sausage Traybake Ingredients

• 12 good-quality pork sausages (such as Cumberland or Lincolnshire)
• 450g (1lb) new potatoes, scrubbed and halved
• 2 large red onions, cut into wedges
• 2 red peppers, deseeded and cut into chunky pieces
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp clear honey
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• A handful of fresh parsley, chopped, for garnish (optional)

How To Make Mary Berry’s Sausage Traybake

1. Prepare your oven and vegetables: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Place the halved new potatoes, red onion wedges, and red pepper chunks into a large roasting tin.
2. Season the vegetables: Drizzle the vegetables with olive oil, sprinkle with dried thyme, and season generously with salt and pepper. Toss everything together with your hands or a large spoon to ensure the vegetables are evenly coated.
3. Roast the vegetables: Place the roasting tin in the preheated oven and roast for 20 minutes, giving the vegetables a head start to soften.
4. Add the sausages: Remove the tin from the oven and give the vegetables a good stir. Add the sausages to the tin, nestling them among the vegetables in a single layer. Return the tin to the oven and roast for another 20 minutes.
5. Make the glaze: While the sausages are cooking, whisk the balsamic vinegar and clear honey together in a small bowl.
6. Glaze and finish roasting: After the sausages have had 20 minutes, carefully remove the hot tin from the oven. Drizzle the balsamic and honey glaze all over the sausages and vegetables. Give the tin a gentle shake to coat everything. Return to the oven for a final 10-15 minutes, or until the sausages are cooked through, golden brown, and the vegetables are tender and slightly caramelized.
7. Serve: Garnish with freshly chopped parsley, if desired, and serve the sausage traybake straight from the tin.

Recipe Tips

• Use Good-Quality Sausages: The sausages are the star of the show, so using ones with a high meat content will give you the best flavor and texture.
• Par-Roast the Vegetables: Don’t skip the step of roasting the vegetables first. This ensures the potatoes are tender and cooked through by the time the sausages are perfectly browned.
• Don’t Crowd the Pan: Use a large enough roasting tin to ensure the ingredients are in a single layer. This helps everything roast and caramelize properly instead of steaming.
• Check the Sausages are Cooked: To ensure they are ready, pierce a sausage with a knife—the juices should run clear. If you have a meat thermometer, they should reach an internal temperature of 71°C (160°F).

What To Serve With Sausage Traybake

This is a fantastic one-pan meal, so it doesn’t need much on the side. However, for a more substantial dinner, you can serve it with a side of steamed green beans, broccoli, or a fresh, crisp green salad with a simple vinaigrette. A chunk of crusty bread is also perfect for mopping up the delicious, sticky glaze from the bottom of the tin.

How To Store Sausage Traybake Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C Fan) for about 15 minutes or until piping hot. You can also reheat it in the microwave.
• Freeze: This traybake is not ideal for freezing, as the texture of the roasted potatoes and vegetables can become soft and watery upon thawing. It is best enjoyed fresh.

Mary Berry’s Sausage Traybake Nutrition Facts

Serving Size: 1/4 of the recipe

• Calories: 650 kcal
• Total Fat: 40g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 1200mg
• Total Carbohydrate: 45g
• Sugars: 20g
• Protein: 25g

Frequently Asked Questions

• Can I use different vegetables? Yes, this recipe is very versatile. You could add chunks of butternut squash, courgette, or parsnips. Simply adjust the initial roasting time based on how long the vegetables take to cook.
• Can I use chicken sausages instead of pork? Absolutely. Chicken or turkey sausages work well in this recipe. They may cook a little faster, so keep an eye on them towards the end of the cooking time.
• Can I prepare this dish in advance? You can chop all the vegetables a day ahead and store them in an airtight container in the refrigerator. However, the dish is best assembled and roasted just before you plan to serve it.
• My glaze is burning at the bottom of the pan. What should I do? The honey in the glaze can catch and burn if the oven is too hot. If you notice this happening, add a small splash of water or stock to the bottom of the tin and give it a stir to prevent sticking.

Try More Recipes:

• Mary Berry Gingerbread Traybake​ Recipe
• Mary Berry Bakewell Traybake​ Recipe
• Mary Berry Butterscotch Traybake​ Recipe