If you are looking for some family friendly comfort food that can all be done in one pan, then give this Easy Sausage Tray Bake a try. It’s packed full of colourful vegetables and is smothered in a really easy honey and mustard marinade. Healthy comfort food at its finest and ready in under 50 minutes.
We are big fans of a tray bake. Anything where the whole meal can be cooked in one pan to save on the washing up gets a big thumbs up from us and a sausage tray bake is so easy. They are also a great way to add lots of vegetables and colour to your dinner.
Sausages and vegetables all thrown into a baking tray with a little honey and mustard sauce to cover it all in. Because honey and mustard sausages are amazing if you haven’t had them already. We bulked out the dish with potatoes, but you could leave them out if you wanted this to be a lighter and lower calorie dish.
If you are looking for other tray bake recipes to try, then why not try our Greek Lamb Tray Bake, Easy Chicken Tray Bake, Sticky Chicken Tray Bake or Breakfast Bake.
Why you will love it
- Total comfort food - Who says comfort food can't be healthy too?!
- One pan dish - Less washing up is a win with us and everything is done in one dish.
- Packed with veggies - There are 6 different vegetables (if you include tomatoes which are technically a fruit) in this, so it's really vibrant and nutritious.
- Ready in 50 minutes - That might sound like a long time, but everything is thrown in one dish and in the oven, so it's a really hands off meal.
- Easy to adapt - This is so easy to change and adapt with different vegetables or sausages. A great way to use what you have an no need to buy something special.
- Sausages - We used Quorn vegetarian sausages to make this, so it is delicious vegetarian comfort food. However, you could use any vegetarian/vegan sausages or even meat sausages. Try to go for the best quality you can, as you really can taste the difference.
- Potatoes - We used sweet potatoes and white potatoes and this really helps to bulk out the dish and make it more filling, so you don't need to serve it will anything.
- Red onion - You can swap this for a white onion or even shallots. If using shallots, then you can just halve them or even use them whole.
- Bell peppers - We used green and red peppers, however you could use yellow and orange too.
- Courgette - These add lots of colour to the dish, but you can swap it for aubergine instead if you prefer.
- Carrots - We used chantenay carrots so you can keep them whole in this dish. You could use any carrots and slice them. Purple carrots would add a nice pop of colour to this dish.
- Tomatoess - We used whole cherry tomatoes and we found these work best rather than chopping up larger tomatoes.
- Honey - If you are using vegan sausages and you want the whole dish to be vegan, then swap this for maple syrup.
- Mustard - We used wholegrain mustard, however Dijon would work too.
- Lemon - This adds a nice freshness to the dish. If you want to add some extra lemon flavour, then you can use zest too.
- Parsley - This is sprinkled over before serving, but you could swap it for coriander or even chives.
A full ingredients list with measurements is in the recipe card below.
How to make sausage tray bake - Step by step
One: Prepare the potatoes, onion, peppers, courgette, cherry tomatoes and carrots.
Two: In a small bowl, mix together the olive oil, honey, mustard, lemon juice, salt and pepper.
Three: Pour the honey and mustard sauce over the vegetables and mix well.
Four: Pour the vegetables in to a large baking tray and put in a preheated oven at 190°C/375°F/Gas 5 for 20 minutes.
Five: Take the tray out of the oven and add the sausages. Put the tray back in the oven for a further 20 minutes.
We used vegetarian (vegan even) sausages in this dish, but you could swap them for a meat version. Try to use the best quality sausages you can buy, as you will really taste the difference. Using pork and apple sausages would add a nice extra flavour to this, but it would change the nutritional information.
We added a mixture of white potatoes and sweet potatoes to bulk the dish out and make it more filling, but you could just use one or swap them both to butternut squash cubes instead.
You could go down an alternative root vegetable route and swap the potatoes for sticks of carrot, parsnip and beetroot for a change for flavour and add lots of extra colour.
If you want another chunky vegetable to add to this, then fennel works really well, and pairs perfectly with sausages. But only really an option if you are a fan of the liquorice taste.
Add some extra greens to this tray bake by throwing in some broccoli at the same time the sausages go in or even some cauliflower would work the same way.
You don't have to stick with vegetables - why not add some fruit too? A sausage tray bake with apples is really good. Sausage and apple go so well together and the little hint of sweetness makes it feel like a much lighter dish.
What to serve with a Sausage Tray Bake
Let's talk about dip first! You need something on the side to dip these sausages and potatoes into, so why not try our Homemade BBQ Sauce or Healthy Ketchup Recipe?
There already potatoes in the dish, so you don't really need any more on the side but we never say no to double potatoes. When it comes to vegetables sides, we have got you covered! Why not try our Grilled Corn with Herb Butter, Buttered Leeks, Garlic Spring Greens,Roasted Tenderstem Broccoli or Garlic Green Beans.
Store: If you have some leftovers of this, then pop them in the fridge and it will keep for about 24 hours.
Reheat: To reheat, simply put in the oven for 15-20 minutes, or until the sausages and completely heated through.
Freeze: I wouldn't recommend freezing and reheating the leftovers, as once the vegetables are defrosted they can get a bit limp. Best to just keep any leftovers in the fridge.
Yes, you can make the first part of the recipe in advance (part roasting the vegetables) and then add the sausages and put everything in the oven about 20 minutes before you are ready to serve it up.
If you use gluten free sausages and make sure that there is no cross contamination, then this can be gluten free.
If you use vegan sausages, and swap the honey for maple syrup then this can be vegan.
We wouldn't recommend doubling this, as you wouldn't be able to have a baking tray big enough. All the vegetables need lots of space in the tray to bake. If they are too close together, then they will steam and won't get crispy.
This will depend on the type of sausages you are using. If you are using meat sausages, then make sure to use a meat thermometer to check that they are cooked all the way through.
• Make sure all the ingredients are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don't have one large baking tray, separate the mixture in to two smaller ones.
• Wanting to swap some of the vegetables for broccoli? Then don't put it in until you add the sausages to the pan, as it will over cook.
• If you want to keep this dish vegan, then obviously you will need to use vegan sausages, but you will need to swap the honey for maple syrup as well.
• Skip the gravy and serve with with some of our Homemade Healthier Ketchup instead.
More sausage recipes
If you’ve tried this Sausage Tray Bake recipe, let us know how you got on in the comments below.
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Honey and Mustard Sausage Traybake
- 4 Vegetarian sausages
- 1 Sweet potato - peeled and cut in to small wedges
- 6 Baby potatoes - washed and cut in to wedges
- 1 Red onion - peeled and cut in to chunks
- 2 Bell peppers - cut in to chunks
- 1 Courgette (zucchini) - sliced
- 8 Cherry tomatoes
- 8 Chantenay carrots
- 2 tablespoon Olive oil
- 2 tablespoon Honey
- 2 tablespoon Wholegrain mustard
- 0.5 Lemon - (juice only)
- 1 pinch Sea salt and black pepper
- 1 handful Fresh parsley
- Preheat your oven to 190°C/375°F/Gas 5.
- In a large bowl, add 1 Sweet potato, 6 Baby potatoes, 1 Red onion, 2 Bell peppers, 1 Courgette (zucchini), 8 Cherry tomatoes and 8 Chantenay carrots.
- In a separate small bowl, mix together 2 tablespoon Olive oil, 2 tablespoon Honey, 2 tablespoon Wholegrain mustard, juice of 0.5 Lemon1 handful Fresh parsley and 1 pinch Sea salt and black pepper. Pour over the vegetables and mix well.
- Add the vegetable mixture to a baking tray and put into your oven for 20 minutes.
- Take the tray out of the oven and place 4 Vegetarian sausages on top of the vegetables. Put the tray back in the oven for another 20 minutes.
- Serve with a green salad, slaw and some hot sauce!
- Make sure all the ingredients are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don't have one large baking tray, separate the mixture in to two smaller ones.
- Wanting to swap some of the vegetables for broccoli? Then don't put it in until you add the sausages to the pan, as it will over cook.
- Skip the gravy and serve with with some of our Homemade Healthier Ketchup instead.
The Son of Thom
Looks amazing and so simple. Will defo be trying this one out
Hi There! I had fun cruising around your website/blog! Your recipe for Honey & Mustard Sausage Tray Bake caught my eye. Here is Hawaii we're blessed to have fresh veggies the year around, plus a Farmers' Market just down the street. So no problem getting all the ingredients. We even have an herb garden down behind the condo. The idea of cooking everything in one pan appealed. I did use sweet pork sausage instead of vegetarian sausages. The honey and mustard sauce over the top was yummy. Thanks for sharing!
So glad you enjoyed it - thanks for letting us know.
This one-pan meal looks so delicious and full of flavor!
This looks so yummy. I must try it. Thank you for posting
Bintu | Recipes From A Pantry
This tray bake looks amazing, my whole family would devour this in minutes. I definitely need to give it a try
Yum and yum and yum, this recipe looks great! I love the colours between the vegetables and the sausages and the dish is very well presented. I am going this one a go this weekend! Thanks.