Easy Sticky Sausage Traybake Recipe

An easy one-pan sticky sausage traybake recipe with meaty pork sausages, red onion, sweet potatoes, cherry tomatoes, and tart Bramley apples, in a delicious balsamic honey mustard sauce.

It's easy to make, cooks in 45 minutes, and best of all it's budget-friendly, making it the perfect midweek meal!

I love one pan, throw in the oven dinners like this, especially during the colder months of the year.

I like to use thick and meaty pork sausages in this sausage tray bake, as chipolatas tend to overcook and burn.

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• Top Tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. Made in one pan.
2. A nice change from traditional sausage and mash.
3. Hearty and comforting.
4. Can be customised with different roasted vegetables.
5. Freezer-friendly.

🥘 Ingredients

Pork Sausages - 8 thick and meaty pork sausages.

Garlic - 5 cloves roasted in their skins.

Sweet Potatoes - 2 medium sweet potatoes, peeled and cubed into bite-size pieces (about 3cm).

Bramley Apple - the tart Bramley apple slices turn sweet and sticky during cooking.

Red Onion - peeled and quartered.

Rosemary - my favourite fresh herb that gives so much flavour to this traybake. You could swap for thyme if you prefer.

Cherry Tomatoes - the halved cherry tomatoes break down during roasting and release their sweet juices.

For the sticky glaze;

Balsamic Vinegar - helps achieve the perfect sticky glaze and had a wonderful depth of flavour.

Honey - use a clear runny honey.

Wholegrain Mustard - or Dijon mustard.

Salt and Black Pepper - for seasoning.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Preheat the oven to 200°c (180 fan/ 400F/ Gas 6). Place the sausages in a large roasting tin.

Two: Add the sweet potato chunks, sliced apple, garlic in skins, quartered red onion and halved cherry tomatoes.

Three: In a jug mix together the balsamic vinegar, honey and mustard for the sticky glaze and drizzle over the sausages and vegetables. Mix to coat then tuck in the sprigs of rosemary.

Four: Bake in the oven for 35 minutes. Take out of the oven and give everything a shake. Cover with foil and return to the oven for a further 10 minutes or until the sweet potatoes are tender and cooked and the sausages are golden brown. Squeeze the garlic out of their skins before serving!

🍴 Serving suggestions

Serve the traybake with a green salad and crusty bread to mop up the sweet sticky juices.

If you wanted something more substantial, creamy mashed potatoes, carrot and swede mash, creamed cabbage, or turmeric rice would work well.

📖 Variations

• Use halved new potatoes instead of cubed sweet potatoes.
• Add more vegetables such as red peppers, aubergine, courgette, or even Brussels sprouts (roasted sprouts are delicious!). Basically, any vegetable that roasts well will work in this sausage tray bake.
• Make it vegetarian by using vegetarian sausages or vegan sausages.
• Use chicken sausages or chorizo instead of pork.

🥡 Storage

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave or oven until piping hot.

Any leftover sausages can be sliced up and stirred through cooked pasta for a quick and easy dinner. I often stir leftovers through this creamy sweet potato pasta.

The traybake is also freezer friendly. Place the cooled cooked sausage tray bake into a freezer-safe container and freeze for up to 3 months. Defrost (thaw) in the fridge before reheating.

🍽️ More sausage recipes

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Recipe