Mary Berry's sausage traybake recipe is a one-pan wonder that's perfect for a quick and easy dinner. It's a simple dish that's sure to become a family favourite. Mary said her family loves leek and sage sausages.
Quick and Easy One-Pan Meal
Mary Berry has unveiled countless one-pan meals throughout her culinary career, and they continue to rank among her most cherished recipes. Not only do they reduce the washing-up burden, but they demand minimal preparation effort, rendering them perfect for hectic weeknight suppers. This roasted sausage and potato dish is remarkably simple and takes under an hour to prepare.
The recipe notes said: "Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe - my family loves leek and sage."
Recipe Details and Ingredients
This recipe feeds four to six diners and features over 150 five-star ratings on BBC Food. Ingredients include: two tablespoons of olive oil, two large onions sliced into wedges, two red peppers deseeded and diced, two garlic cloves chopped, one tablespoon of chopped fresh thyme leaves, 500g baby new potatoes halved, 12 sausages pricked with a fork, 200ml white wine, and salt and freshly ground black pepper.
Method
Preheat the oven to 220°C/200°C Fan, then add all ingredients except the wine to a large, resealable freezer bag. Seal the bag securely, then shake energetically to cover everything with the oil. Alternatively, empty everything into a large bowl and toss until the ingredients are thoroughly coated in the oil. Pour into a large roasting tin, distributing the ingredients out into a single uniform layer, and ensure the sausages aren't hidden beneath the vegetables. Season liberally with salt and pepper to taste, then roast for 30 to 35 minutes, until golden brown.
Take the sausages out of the oven, turn them over and mix the vegetables through the cooking juices. Pour in the white wine and return to the oven for a further 20 minutes, or until golden brown and the sausages are cooked through. For anyone making this dish for young children, the wine can be simply replaced with stock. For this recipe, a meat stock is preferable, though vegetable stock will work equally well. Serve immediately with a hearty dollop of mustard alongside, if preferred.
