Sticky Sausage Tray Bake with pork sausages, chorizo, potatoes, sweet potatoes and peppers cooked in a delicious chicken broth, a complete meal that is bursting with amazing flavours and colours. This hassle-free dinner is hearty, delicious and easy to make, and it's a big favourite with the whole family.
With chillier, shorter days upon us, we are looking again for comfort food that wraps us in a cozy, satisfying hug. And busy nights call for minimum-prep recipes that can be quickly thrown onto a tray and cooked quickly.
This family-friendly sticky sausage and chorizo tray bake is the very definition of an all-in-one meal that has everything we need: protein coming from the sausages and chorizo, carbs coming from the potatoes and sweet potatoes, and colourful veggies.
No need to worry about side dishes or extra bites, this dish is jam-packed with so much goodness. And it's appealing even to the pickiest of eaters! That's what I call a one-pot wonder!
The sweet potatoes and potatoes make the dish hearty and so filling, and they also give it an Autumn touch, perfect for busy weekdays or even lazy weekends when you just want to spend as little time in the kitchen as possible.
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Ingredients used
- sausages - I used regular pork sausages
- chorizo - cut into slices, I used a chorizo ring that is perfect for cooking
- dried Italian herbs - perfect for seasoning the sausages and veggies
- potatoes - any regular potatoes you have
- sweet potatoes - work wonderfully well in this tray bake to give a touch of natural sweetness and deliciousness
- peppers - I used a mix of red, yellow and green peppers to give the tray a boost of colour
- garlic - given that the tray is in the oven for 40+ minutes, I did not peel the garlic to prevent it from burning and turning bitter
- onions - peeled and cut in quarters
- vegetable oil - for tossing the veggies for an even bake
- chicken stock/broth - helps make the potatoes nice and tender
- salt & pepper - to taste
Easy swaps
Tray bakes are extremely versatile and ingredients can be swapped for whatever else you have around. The sweet potatoes can be swapped for butternut squash or pumpkin, or, if you prefer only regular potatoes, use more of those.
The pork sausages can be replaced with chicken, turkey or any other sausages, even plant-based ones.
Other good options for veggies are: courgettes (zucchini), cherry tomatoes, aubergines ( eggplant), carrots and so much more.
Step-by-step photos and instructions
- preheat the oven to 190 degrees Celsius ( 375 Fahrenheit)
- drizzle the oil over a large baking tray
- add the peeled and chopped potatoes, sweet potatoes, onions, peppers and whoel garlic cloves in one single layer
- sprinkle over the dried herbs and season with salt and pepper
- top the vegetables with the sausages and sliced chorizo
- bake for 20 minutes, then remove the tray from the oven, flip the sausages onto the other side, then pour over the chicken stock
- return the tray to the oven for a further 20-25 minutes until the sausages and cooked and the veggies are tender
Expert tips
There is no need to parboil the potatoes for this sausage traybake. The chicken stock helps speed up the cooking process, and adds a nice gravy to the sausages and vegetables.
If you want to thicken the gravy more, you can mix half a tablespoon of cornflour ( corn starch) with 2 tablespoons of water, and add the mixture to the broth, the pour everything over the sausages and veggies.
There is no need to cover the tray with kitchen foil, as we want the sausages to get a lovely colour, the foil would just steam them up. The chicken stock does a brilliant job at cooking everything well and making the sausages deliciously sticky.
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Sausage Tray Bake
Ingredients
- 8 pork sausages
- 1 chorizo ring (225 g, 10 oz)
- 3 medium potatoes
- 3 large sweet potatoes
- 3 peppers ( red, yellow and green)
- 3 small onions
- 3 cloves of garlic
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chicken stock (broth)
- 2 tablespoon vegetable oil
Instructions
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- Peel and chop the potatoes and sweet potatoes into chunks.
- Peel and onions and cut them into quarters.
- Chop the peppers into strips.
- Drizzle the oil over the baking tray, and arrange the potatoes, sweet potatoes, peppers, onions, garlic cloves in one layer.
- Sprinkle over the herbs and season with salt and pepper.
- Arrange the sausages and chorizo cut into slices on top of the vegetables.
- Bake for 20 minutes, turn the sausages onto the other side, and pour the chicken stock over.
- Bake for a further 20-25 minutes until the sausages are cooked and the veggies are tender.
Video
Notes
- There is no need to parboil the potatoes for this sausage traybake. The chicken stock helps speed up the cooking process, and adds a nice gravy to the sausages and vegetables.
- If you want to thicken the gravy more, you can mix half a tablespoon of cornflour ( corn starch) with 2 tablespoons of water, and add the mixture to the broth, the pour everything over the sausages and veggies.
- There is no need to cover the tray with kitchen foil, as we want the sausages to get a lovely colour, the foil would just steam them up. The chicken stock does a brilliant job at cooking everything well and making the sausages deliciously sticky.
Nutrition
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