Mary Berry’s sausage traybake is a quick and easy one-pan dinner that has become a firm family favourite. The recipe requires minimal preparation and cuts down on washing-up, making it ideal for busy weeknights. It serves four to six people and has received over 150 five-star reviews on BBC Food.
To make the dish, preheat the oven to 220°C (200°C Fan). Place all ingredients except the white wine into a large resealable freezer bag, seal tightly, and shake to coat everything with oil. Alternatively, toss the ingredients in a large bowl. Tip into a large roasting tin, spread in a single layer, ensuring sausages are not buried. Season with salt and pepper, then roast for 30 to 35 minutes until golden brown.
Remove from the oven, flip the sausages and toss the vegetables in the cooking juices. Add the white wine and return to the oven for another 20 minutes until golden and the sausages are cooked through. For children, the wine can be swapped for stock—meat stock is recommended, but vegetable stock works too. Serve immediately with mustard on the side if desired.
