This sticky sausage tray bake with potatoes and peppers is a perfect family dinner that can be prepared ahead of time and requires little hands on cooking!
This recipe is naturally dairy free and gluten free too!
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You know those days when you don’t have time to be slaving over a stove cooking? Me too! This sticky sausage tray bake with potatoes & peppers requires minimal “hands on” cooking time, you literally chop all the veg and place in a roasting dish along with the sausages, make up the stock, put in the oven and wait (trust me it’s worth it!) leaving you to catch up on all you need to do, I use the time to listen to my son read his school reading book and set up my daughter on the laptop to do her homework.
Why not check out my other traybake recipe too …. Lemon and Garlic Chicken Traybake
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- Sausages - Use the best quality sausages you can afford. We love Heck Sausages, as they have a really high pork content (97%!!!) no nasties and are gluten and dairy free. I have also used Heck sausages in this sausage plait recipe.
- New Potatoes - I have used Jersey Royal New Potatoes , however if you only have standard white potatoes in the cupboard you can cut these into smaller pieces and use instead.
- Peppers - Any colour is fine but I would avoid the green variety as these tend to have a more bitter taste.
- Red onion - This brings a gorgeous sweet flavour to the dish. You can also use white onions but bear in mind they are not as sweet as red onion.
- Garlic - Really adds to the flavour of the tray bake and is so good for you!
- Stock - I have used Knorr vegetable stock pot which is gluten free. It does contain celery though so you can use Knorr chicken stock pot if you need to avoid celery.
- Thyme -Dried works well but if you have fresh-even better!
- Honey - Children should only have honey from 12 months so omit this if needed.
- Olive oil
- Salt & Pepper to Season - Leave out the salt if cooking for young children.
Scroll to recipe card for quantities.
How To Make Sticky Sausage Tray Bake With Potatoes & Peppers
Pre-heat oven to 180˚C/350˚F/Gas mark 4.
Chop all the veggies. Dice the pepper into squares, chop the onion into wedges, the carrots into batons and chop the new potatoes into quarters. (If you are using standard size potatoes, chop into smaller pieces - just larger than bite size is good)
Crush the garlic (skin on) with the back of a knife.
Place all the vegetables and garlic in a large roasting tin, drizzle with olive oil, sprinkle over the herbs and mix until the veggies are fully coated.
Pop the sausages on top of the veg mixture and roast in the oven for 25 minutes.
Make up the stock.
After 25 minutes, remove from the oven, stir the tray bake, pour over the stock and return for a further 15 minutes.
Drizzle the honey over the sausages and cook for a final 10 minutes, this will make your sausages deliciously sweet and sticky.
Don't forget to remove the garlic skin from the cloves once cooked! Pop the peeled garlic clove back into the mixture, its deliciously sweet!
Hint:When stirring the sausages and veg, scrape the bottom of the roasting tin with a wooden spoon collecting all the mouth-watering flavours that have collected there.
Substitutions & Variations
- Sausages - You can use whatever you like! Why not try a chicken sausage for a lighter option or a herby Cumberland or Lincolnshire sausage tastes divine in this dish! You can also use a veggie sausage to make this tray bake vegetarian.
- Vegetables - For a Mediterranean version use peppers, aubergine (eggplant), courgettes and red onion along with a herby Lincolnshire sausage… delightful!
- Potatoes - Peeled and chopped sweet potatoes also work really well.
- Sauce - For a honey and mustard version, omit the stock and instead mix together some olive oil, honey, wholegrain mustard and lemon juice, pour over the sausages and veggies and bake for 45-50 minutes.
Equipment I Use To Make This Recipe
A good non stick roasting pan is a must. They are brilliant for tray bakes, as well as roasting your Sunday meat joint or roast potatoes.
You can store this tray bake in the fridge for up to 3 days in an airtight container. To re-heat simply pop in the oven at 180˚ C for 15-20 minutes until the sausages are piping hot, alternatively you can re-heat for a few minutes in the microwave.
It's a great dish to take to work the next day as can be easily re-heated in the microwave.
It is perfectly safe to freeze this recipe, however I wouldn’t recommend it as it can alter the texture of the vegetables which will become all mushy. If you do decide to freeze, defrost in the fridge overnight and re-heat as above.
Just chop the veggies, place the sausages on top and store in the fridge for up to 12 hours, then drizzle the oil and herbs into mixture when ready to place in the oven. So you can prep in the morning and then put straight in the oven when you get home later.
This recipe is lovely served with some freshly steamed tender stem broccoli, mashed carrot and swede or some warm crusty bread to dip into the sweet pan juices.
I’d love to know what you think of this recipe, why not leave a star rating or your mfeedback in the comments section.. enjoy! 🙂
📖 More Family Dinner Ideas...
If you love this recipe, check out these other family friendly dinner ideas!
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Sticky Sausage Tray Bake With Potatoes & Peppers
- 8 sausages I have used Heck sausages in this recipe
- 750 g new potatoes cut into quarters
- 3 red peppers diced into squares
- 2 red onions chopped into wedges
- 3 medium carrots chopped into batons
- 4 cloves garlic crushed with the skin on
- 150 ml vegetable stock check ingredients for allergens
- 1 tablespoon thyme dried or fresh
- 1 tablespoon oregano dried
- 2 tablespoon honey Only suitable for children from 12 months
- 2 tablespoon olive oil
- Pre-heat oven to 180˚C/350˚F/Gas mark 4.
- Chop all the vegetables. Dice the pepper into squares, chop the onion into wedges, the carrots into batons and chop the new potatoes into quarters. (If you are using standard size potatoes, chop into smaller pieces - just larger than bite size is good)
- Crush the garlic (skin on) with the back of a knife.
- Place all the vegetables and garlic in a large roasting tin, drizzle with olive oil, sprinkle over the herbs and mix until the veggies are fully coated.
- Lie the sausages on top of the veg mixture and roast in the oven for 25 minutes.
- Make up the stock.
- After 25 minutes, remove from the oven, stir the tray bake, pour over the stock and return for a further 15 minutes.
- Drizzle the honey over the sausages and cook for a final 10 minutes, this will make your sausages deliciously sweet and sticky.