Mary Berry's sausage traybake recipe
Roasted sausage and potato supper Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage. Each serving provides 547 kcal, 30g protein, 24g carbohydrate (of which 9.3g sugars), 34g fat (of which 11g saturates), 4.6g fibre and 2.6g salt. 2 tbsp olive oil2 large onions, sliced lengthways into wedges2 red peppers, deseeded and diced2 garlic cloves, chopped1 tbsp chopped fresh thyme leaves500g/1lb 2oz baby new potatoes, halved12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper 2 tbsp olive oil 2 large onions, sliced lengthways into wedges 2 red peppers, deseeded and diced 2 garlic cloves, chopped 1 tbsp chopped fresh thyme leaves 500g/1lb 2oz baby new potatoes, halved 12 sausages, pricked with a fork 200ml/7fl oz white wine salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side, if liked. Serve hot with a dollop of mustard on the side, if liked. Recipe tips If you’re making this for young children, you can replace the wine with stock, if you prefer.