This Sausage Tray-Bake is one of those dishes you can throw together and know that it is going to taste fantastic. It’s a people pleaser and completely customise-able to your households tastes. It has become a recipe I can throw in a roasting tin give it the odd shake about and dish up with minimal effort.
Since leaving home every house I’ve lived in has had one thing noticeably absent – a dishwasher. Therefore any recipe that calls for everything to be cooked in one vessel is a winner in my book. My Beef Ragu Recipe is another one pot wonder. I also find it immensely satisfying to put things together and let the flavours meld together. The real magic of cooking and why the kitchen is my favourite place.
With the vegetables you really can tailor this to what you like. Also what the shop has and what is in season. Root vegetables, squash and sausages make a great autumn/winter dish. You can combine peppers, aubergine, red onion, courgette and sausage for a Mediterranean take on this recipe. If you want some potatoes throw in some chopped new potatoes as well.
Another element that I encourage you to experiment with is the sausages themselves. Use your favourite sausages, be that pork, chicken, vegetarian. Try different flavour profiles. Pork and apple with parsnips, butternut squash and maybe sliced apples and some crumbled black pudding would be fantastic. There are so many varieties of sausage that you could try. Throw together, bell peppers, new potatoes and artichoke hearts with some chorizo style sausages and you’ll be transported to Spain via your oven.
For this recipe I give you directions for sausages with carrots, parsnips and butternut squash. I roast this in garlic oil, with salt, pepper and oregano. For the last 15 minutes drizzle over some honey that really takes this dish to another level.
When roasting root veg I always roast with the pan covered with foil for 15 mins giving the vegetables the chance to steam. I then remove the foil drizzle with oil, sprinkle with seasoning and continue roasting for 30-40 mins. I find this way I get a good colour and perfect cook on the root vegetables.
If you try this sausage tray-bake do let me know how you get on, and what changes you make to it. Let me know your favourite take on this in the comments below.
If you try it show me how it goes on Instagram and tag me @cubbinthekitchen and #CUBBintheKitchen for a chance to be featured in my stories.
Sausage Tray Bake
Ingredients
- 4 Sausages
- 1 Large Carrot
- 1 Large Parsnip
- Half a Butternut Squash
- 1 tbsp Garlic Oil
- 1 tsp Oregano
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 1 tbsp Honey
Instructions
- Preheat the oven to 200°C.
- Peel the Carrot & Parsnip.Slice Carrot length ways in half, then each half into 3 lengthways.Repeat with the Parsnip.
- Slice the Butternut Squash to reveal the seeds, and scoop seeds out.Slice into crescents, you can leave the skin on.
- Drizzle 1.5 tsp (or half a tbsp.) Garlic Oil into a roasting pan and use to grease the pan.Tumble the veg and the sausages into the roasting pan.Cover the pan with foil and bake in the oven for 15 minutes.
- After 15 mins remove the foil and drizzle the remaining Garlic Oil over as well as Salt, Pepper and Oregano, mix to combine and roast for 20 mins.
- Shake the pan to make sure there is nothing sticking to the pan.Drizzle with the honey and return to the oven for 10-15 mins.
- Remove from oven and plate up.
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