This sticky BBQ sausage and potato traybake is such an easy family dinner. Sausages, crispy potatoes, peppers and red onion are all cooked together on one tray before being tossed in BBQ sauce until lovely and sticky.
I love a traybake for those evenings when I really can't be bothered with loads of different pans on the go & with this sticky BBQ sausage & potato traybake the oven does most of the work.
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You've already got the potatoes and veg cooked alongside the sausages, so there's no need to think about sides either.
If you like this kind of dinner, you should also try my Sticky Sausage Tray Bake with Honey & Mustard, it's a similar idea but with a sweet honey and mustard glaze instead of BBQ sauce. Or, if sausages always go down well in your house, my Cowboy Pie is another really easy family dinner.
Full disclosure though… my kids hate cooked peppers and still picked out every single one! They loved the sticky sausages and crispy potatoes, while my husband and I happily ate the lot!
And if it's the one-pan, minimal-washing-up bit that's sold you, I've got plenty more one-pan and one-pot recipes for busy weeknights too.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this sticky sausage traybake. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Sausages - I use pork sausages, but just use whichever sausages your family normally eats. Chicken or vegetarian sausages would work too, although you may need to adjust the cooking time depending on their size.
- Potatoes - Cut these into small, evenly sized cubes. If you cut them too big, they'll take much longer to cook.
- Peppers - You can use any colour peppers you like. I use two and cut them into slices or chunks.
- Red onion - This becomes lovely and sweet once roasted. A brown onion would work too if that's what you have.
- Garlic - I slightly crush the cloves but leave the skins on while they roast. Just remember to remove the skins before serving!
- Paprika - Adds a little extra flavour to the potatoes without making them spicy.
- BBQ sauce - Use whichever one you normally buy. It's added towards the end of cooking so it becomes sticky and caramelised without burning.
- Olive oil - You only need a tablespoon to coat the potatoes before roasting.
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
✔️ Gluten-free: Use gluten-free sausages and make sure your BBQ sauce is gluten-free.
✔️ Dairy-free: This recipe is easy to make dairy-free. Just check the ingredients in your sausages and BBQ sauce.
✔️ Egg-free: There are no added eggs in the recipe, but check the ingredients in your sausages and BBQ sauce if you need to avoid eggs completely.
✏️ How To Make This Sausage & Potato Traybake
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
1. Give the potatoes a head start
Preheat the oven to 200°C/180°C fan.
Cut the potatoes into small, evenly sized cubes and add them to a large baking tray. Drizzle over the olive oil, sprinkle over the paprika and season with salt and pepper.
Give everything a good toss, spread the potatoes out in a single layer and roast for 15 minutes.
2. Add the sausages
Take the tray out of the oven and give the potatoes a turn.
Add the sausages, then pop everything back into the oven for another 15 minutes, turning the sausages halfway through if they're browning more on one side.
3. Add the peppers and onion
Add the peppers, red onion and slightly crushed garlic cloves to the tray.
Give everything a good mix, then return to the oven for another 10 minutes.
4. Make it sticky
Drizzle the BBQ sauce all over the sausages and vegetables and toss everything together until nicely coated.
Return to the oven for a final 10 minutes, until the potatoes are golden and tender, the sausages are cooked through and the BBQ sauce has become lovely and sticky around the edges.
Remove the garlic skins before serving.
💡 Lauren's Top Tips
- ⭐️ Keep the potatoes small: This is probably the most important tip for this recipe. If the cubes are too big, your sausages will be ready while your potatoes are still hard in the middle.
- ⭐️ Don't overcrowd the tray: Use a nice big baking tray so the potatoes have room to roast rather than steam.
- ⭐️ Wait before adding the BBQ sauce: Don't be tempted to add it at the beginning. BBQ sauce contains sugar, so it can burn if it's in the oven for too long. Adding it for the final 10 minutes gives you that sticky finish instead.
- ⭐️ Use up what you've got: Don't feel you need to buy specific coloured peppers or vegetables just for this. It's a great clear-out-the-fridge kind of dinner.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can chop the peppers and onion ahead of time and keep them covered in the fridge until you're ready to cook.
You can prepare the potatoes ahead too. Keep the chopped potatoes submerged in cold water in the fridge to stop them discolouring, then drain and dry them really well before adding the oil and roasting.
🗒️ Batch Cooking
This recipe is easy to double if you want to cook extra for another meal. I'd use two large baking trays rather than squeezing everything onto one; otherwise, the potatoes and vegetables will steam instead of getting those lovely crispy edges.
Swap the trays around halfway through cooking if they're on different oven shelves so everything cooks evenly. Once cooked, portion up the extras and store them in the fridge ready for another day.
🗒️ Leftovers & Storage
Once cooled, transfer any leftovers to an airtight container and keep them in the fridge for up to 2 days.
Reheat until piping hot throughout before serving.
🗒️ Reheating
You can reheat any leftovers in the microwave or air fryer until piping hot throughout. I prefer the air fryer as it helps the potatoes crisp back up rather than going soft.
In the air fryer, reheat at 180°C for around 5-8 minutes, depending on the size of your sausages and potatoes. In the microwave, reheat for a couple of minutes until piping hot.
The BBQ sauce can catch quite quickly when reheating, so keep an eye on it towards the end.
🗒️Freezing
You can freeze leftovers, but I don't think this is one I'd specifically make for the freezer. The texture of the roasted potatoes and peppers won't be quite as good once they've been frozen and defrosted.
I'd make it fresh and save any leftovers for lunch the next day instead.
💬 Recipe FAQs
Definitely, this is a good recipe for using up whatever you've got in the fridge. Courgette, mushrooms, cherry tomatoes or aubergine would all work well. You could also swap the red onion for a brown onion.
Just think about how quickly the vegetables cook when deciding when to add them. Softer vegetables like courgette, mushrooms and tomatoes only need adding towards the end, whereas firmer vegetables such as carrots will need longer.
Yes, cut baby potatoes into halves or quarters depending on their size so they cook through properly. If they're particularly large, I'd quarter them rather than leaving them whole.
Yes. Pork sausages are my go-to, but you could use chicken or vegetarian sausages. Different sausages may have different cooking instructions though, so check the packet and adjust the timings if necessary.
⚡ More Sausage Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Sticky BBQ Sausage and Potato Traybake
Ingredients
- 8 sausages
- 700 g (1.5lb) potatoes peeled & diced into small cubes
- 2 medium peppers (red or yellow) chopped into squares
- 1 medium red onion sliced
- 2 cloves garlic skin on, slightly crushed
- 4-5 tablespoon BBQ sauce
- 1 tsp paprika
- 1 tablespoon olive oil
- salt & pepper
Instructions
- Preheat the oven to 200°C/180°C fan.
- Add the diced potatoes to a large baking tray. Drizzle with the olive oil, sprinkle over the paprika and season with salt and pepper. Toss to coat and spread out in a single layer.
- Roast the potatoes for 15 minutes.
- Remove the tray from the oven, turn the potatoes and add the sausages. Return to the oven for 15 minutes, turning the sausages halfway through if needed.
- Add the peppers, red onion and slightly crushed garlic cloves. Give everything a good mix and cook for another 10 minutes.
- Drizzle over the BBQ sauce and toss everything together until coated.
- Return to the oven for a final 10 minutes, or until the potatoes are golden and tender, the sausages are completely cooked through and the BBQ sauce is sticky and caramelised.
- Remove the garlic skins before serving.
Video
Notes
- Cut the potatoes into small, evenly sized cubes so they cook through in time.
- Use a large baking tray and avoid overcrowding it.
- Add the BBQ sauce for the final 10 minutes rather than at the beginning so it doesn't burn.
- Sausages vary in size and thickness, so always check yours are completely cooked through before serving.
- For a gluten-free version, use gluten-free sausages and BBQ sauce.
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