Sausage Tray Bake is a quick and easy dinner recipe that is perfect for busy weeknights! This healthy sausage bake is packed with vegetables and oven baked for a fuss free one pan dinner recipe.
Recipes like my Chipolatas with Baked Beans and Air Fryer Sausages remind us how good cooking with sausages can be! Recipes like our Mexican Lime Chicken Thighs make for fuss free weeknight cooking!
Serve with a side dish like our skin on roast potatoes or creamy garlic potatoes if you have time up your sleeve or as is for a complete meal!
Healthy Sausage Tray Bake
For a healthy meal that you can quickly prep and cook any night of the week, we use ingredients that don't take long to prepare!
For this recipe, we use a combination of zucchini (courgette), cherry tomatoes, red onions and mushrooms.
These vegetables give a great balance to our sausages and if you want even more colour, you can pop some fresh spinach on the dish prior to serving!
Ingredients
The ingredients for this recipe are simple and easy to find at the local shops. They are set out in the photo below so you can see exactly what you need:
As you can see, we have:
- sausages (beef, pork, chicken or vegetarian)
- zucchini
- cherry tomatoes
- red onions
- mushrooms
- dried thyme
- dried onion
- spinach (optional)
- olive oil
- salt and pepper
We season the olive oil with the dried onion, thyme, salt and pepper, then pour that over our vegetables before adding to the tray for cooking!
How to make Sausage Tray Bake
Here are the step by step instructions to make the recipe. Start be preparing the vegetables, you will need a knife and chopping board for these steps.
- Cut each end of the zucchini and chop into slices (Photo 1)
- Add cherry tomatoes to bowl and pierce (Photo 2)
- Combine zucchini and cherry tomatoes (Photo 3)
- Cut onions and remove skin (Photo 4)
The veggies are easy to prepare and have been selected as they have a similar cook time to each other!
We pierce the tomatoes to allow their juices to run into the pan for additional delicious flavour (yummo!)
Easy Sausage Tray bake instructions
- add the sliced red onions to the zucchini and tomatoes (Photo 5)
- chop the mushrooms (Photo 6)
- add olive oil to a mixing jug (Photo 7)
- season with salt and pepper (Photo 8)
- add dried thyme (Photo 9)
- followed by dried onion (Photo 10)
- whisk to combine (Photo 11)
- pour ¾ of the oil over the mixed vegetables (Photo 12)
We save a little bit of the oil for the mushrooms, as they will cook faster, so we throw them in when we turn our sausages.
- stir the oil into the veggies to combine (Photo 13)
- transfer mixed, seasoned veggies to baking tray (Photo 14 )
- pour the remaining oil over the mushrooms (Photo 15)
- stir again to combine (Photo 16)
- spread the vegetables flat in one layer (Photo 17)
- prick the sausages (Photo 18)
- cut the sausages in half (Photo 19)
- add cut sausages to tray (Photo 20)
Piercing the sausages before cooking will allow their juices to run out adding to the cherry tomato juice in the pan!
- place the baking dish in the oven for 15 mins (Photo 21)
- remove from oven, use tongs to rotate sausages (Photo 22)
- scatter mushrooms around sausages and veggies (Photo 23)
- return the tray to the oven for a further 30 mins (Photo 24)
Sausage Bake quick info
About the recipe:
- there is 10 total ingredients for this recipe!
- you can use your favourite sausages (beef, pork, chicken or vegetarian are all good choices)
- this recipe will feed 4 people
- this is a one pan recipe
FAQs about beef Sausage Tray Bake
- this is a super easy recipe that is quick to prepare
- there is no marinade time
- use thick sausages over thin sausages
- make it vegetarian, by using vego sausages!
Your quick questions answered:
- we use 6 sausages for this recipe
- add some fresh spinach prior to serving for a pop of colour!
- the recipe takes approx 5 mins to prep (45 mins cooking time)
- This is an EASY recipe
Expert tips:
These tips are to help you master this recipe from the 1st time you make it:
- use ¾ season oil for the mixed veggies and ¼ for the mushrooms
- cook the dish for 15 mins in the oven, remove and rotate the sausages
- the mushrooms are the fastest veggie to cook, so add after the 1st 15 mins
- allow the cherry tomato and sausage juices to run into the pan with the oil for drizzling (when serving)
Mash some beans and plate for a simple serving idea!
😍 More Easy Sausage Recipes
For easy sausage recipes that get the dish on the table fast, have a look at these ideas:
These recipes are to bring ease and convenience to your kitchen! Give them each a go and bookmark your favourites!
Who needs a sausage sizzle when a loaded sausage bake is coming to your table.
Adrianne x
Want to be friends? You can SUBSCRIBE to receive the latest recipes, follow me on Pinterest, Instagram or Facebook.
📖 Recipe
Quick Sausage Tray Bake
Equipment
- Baking tray
- Baking paper
Ingredients
- 6 thick sausages Note 1
- 2 zucchini
- 500 grams cherry tomatoes
- 2 red onions
- 8 button mushrooms Note 2
- ¼ cup olive oil
- salt and pepper
- 1 teaspoon dried thyme
- 1 tablespoon dried onion
- spinach leaves to serve (optional)
Instructions
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Line your baking tray with greaseproof paper
- Use a knife and chopping board to cut the ends of the zucchini and slice them into thickish pieces
- Add cherry tomatoes to a mixing bowl and use a skewer to pierce Note 3
- Cut the onions in half, remove the skins and ends and cut again into chunky pieces
- Add the zucchini and onions to the cherry tomatoes and stir to combine
- Combine the olive oil, salt and pepper, dried thyme and dried onion, use a mini whisk to combine
- Use a knife and chopping board to chop the mushrooms in half and half again
- Pour ¾ of the seasoned oil over the mixed vegetables and stir to combine
- Pour remaining oil over mushrooms and stir to combine
- Transfer mixed vegetables to baking tray and spread evenly and in a flat layer
- Use a skewer to pierce the sausages
- Use a knife and chopping board the cut the sausages in half
- Use tongs to place the cut sausages on top of the vegetables
- Place the baking tray in the oven on a middle rack and bake for 15 mins
- Use oven mits to remove the baking tray and use tongs to rotate the sausages
- Scatter the mushrooms around the sausages and vegetables
- Use oven mits to return the baking dish to the oven for 30 mins
- Use oven mits to remove the baking tray and set on heatproof surface
- Scatter fresh spinach leaves throughout to serve (optional)
- Serve with gravy (optional)
Video
Notes
- Note 1 There is a lot of room here to use your favourite sausages. Choose thick sausages over thin ones, to maximise the juices flowing from them into the pan. Drizzle these juices over the dish when serving.
- Note 2 You will see this in the instructions, however, the mushrooms are the fastest vegetable to cook, so we add them after the 1st initial 15 mins of cooking.
- Note 3 You can be a bit haphazard here. I usually pierce the biggest of the cherry tomatoes and do this as a quick 2 min job. It doesn't matter if every single tomato is not pierced. You can always squash them with your fork when eating for extra juice.
Alison says
Just tried this recipe for a quick Saturday night meal after a big day and loved it. So quick, easy and tasty.
Adrianne says
Thanks Alison, I am glad you enjoyed the recipe and really enjoyed reading your feedback. Cheers