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Mary Berry Sausage Traybake Recipe

Mary Berry Sausage Traybake Recipe

Mary Berry's sausage traybake is a golden, hearty one-tin dinner with sausages, roasted vegetables, and a sticky glaze.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 570
Ingredients Method Notes

Ingredients
  

  • Traybake:
  • 8 good quality pork sausages
  • 500 g baby new potatoes halved
  • 2 red onions in wedges
  • 2 red peppers and 1 yellow pepper in large chunks
  • 200 g cherry tomatoes added later
  • 4 unpeeled garlic cloves
  • 3 tbsp olive oil
  • 1 tsp each dried oregano dried thyme
  • Salt and pepper
  • Honey Mustard Glaze:
  • 2 tbsp wholegrain mustard
  • 2 tbsp runny honey
  • 1 tbsp olive oil
  • 1 tsp soy sauce
  • To Finish:
  • Fresh parsley or basil torn
  • Extra olive oil

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Line a very large roasting tin.
  2. Place potatoes cut-side down, onion wedges, pepper chunks, and garlic in tin. Drizzle with oil. Scatter herbs, salt, and pepper. Toss to coat. Spread in a single layer.
  3. Nestle sausages among vegetables evenly.
  4. Roast 25 minutes until vegetables beginning to colour and sausages beginning to brown.
  5. Mix glaze ingredients. Scatter cherry tomatoes over the tin. Brush glaze generously over sausages — drizzle remainder over vegetables.
  6. Return to oven 20–25 more minutes until sausages are deeply golden and sticky, vegetables are tender and caramelised, tomatoes blistered.
  7. Scatter fresh herbs. Drizzle extra olive oil. Serve from the tin.

Notes

Use the largest tin you have — overcrowding means steaming not roasting.
Potatoes cut-side down give a golden, slightly crispy base.
Add cherry tomatoes in the final 20 minutes only — they collapse if added earlier.
Apply honey mustard glaze in the final 20 minutes — honey burns over the full cooking time.
Use good quality sausages — they are the centrepiece of the dish.
Serve directly from the tin at the table.
Stores in fridge 3 days. Freezes 3 months.
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