Mary Berry Sausage Tray Bake Recipe

This sticky, golden Mary Berry Sausage Tray Bake is made with meaty pork sausages, new potatoes, and colourful peppers, all ready in just 60 minutes. The best part is pulling the hot roasting tin from the oven, revealing glossy, caramelised sausages sizzling alongside crisp-edged potatoes. I love how this one-pan wonder saves on washing up while delivering massive flavour for the whole family.

Why This Classic Works

I used to struggle with tray bakes where the potatoes would stay hard while the sausages burnt to a crisp. The secret I learned from this method is cutting the potatoes into smaller, walnut-sized halves and tossing them in oil and paprika right at the start. This ensures they cook at the exact same speed as the meat, resulting in perfect tenderness throughout.

Another reason this version stands out is the simple honey and mustard glaze added halfway through cooking. It elevates a standard roasted dinner into something special, giving the vegetables a sweet, sticky finish that balances the savoury pork juices perfectly. It is a foolproof midweek meal that tastes like you spent hours in the kitchen.

Mary Berry Sausage Tray Bake Ingredients

• 8 high-quality pork sausages
• 500g baby new potatoes, halved (or quartered if large)
• 2 red onions, peeled and cut into wedges
• 1 red pepper, deseeded and cut into chunky pieces
• 1 yellow pepper, deseeded and cut into chunky pieces
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and freshly ground black pepper

For the Glaze:

• 2 tbsp honey
• 2 tbsp wholegrain mustard
• 1 tbsp balsamic vinegar

How To Make Mary Berry Sausage Tray Bake

1. Preheat and Prep: Preheat your oven to 220°C (200°C Fan / Gas Mark 7). Get a large roasting tin ready—you want one big enough to hold all the ingredients in a single layer so they roast rather than steam.
2. Season the Vegetables: Place the halved new potatoes, onion wedges, and pepper chunks into the roasting tin. Drizzle with the olive oil and sprinkle over the dried thyme, smoked paprika, salt, and black pepper. Toss everything well with your hands until fully coated.
3. Add the Sausages: Nestle the raw sausages in amongst the vegetables, making sure they are not completely covered by the potatoes or onions so they can brown evenly.
4. First Roast: Place the tin in the hot oven and roast for 30 minutes. While it cooks, mix the honey, wholegrain mustard, and balsamic vinegar in a small bowl to form a loose glaze.
5. Glaze and Finish: Remove the tin from the oven. Turn the sausages and toss the vegetables gently. Drizzle or brush the honey-mustard glaze over the sausages and vegetables. Return to the oven for another 20 to 25 minutes until the sausages are sticky and browned, and the potatoes are tender.

Recipe Tips

• Don’t overcrowd the tin: If the vegetables are piled on top of each other, they will steam instead of roast. Use two trays if you are doubling the recipe to ensure everything gets crispy edges.
• Uniform chopping: Cut your peppers and onions into roughly the same size as the potato halves. This ensures all the vegetables finish cooking at the same time as the sausages.
• Pricking the sausages: There is no need to prick high-quality sausages before roasting. Keeping the skins intact helps retain the juices, preventing the meat from drying out in the high heat of the oven.
• Golden potatoes: If you prefer your potatoes extra crisp, you can put them in the oven for 10 minutes on their own before adding the sausages and peppers.

What To Serve With Sausage Tray Bake

Since this dish already contains potatoes and vegetables, it is a complete meal on its own, but a fresh green salad with a sharp vinaigrette cuts through the richness beautifully. Steamed green beans or tenderstem broccoli also make excellent sides if you want to increase the veg count. For a comforting winter meal, serve it with crusty bread to mop up the sticky, savoury juices left in the pan.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 180°C for 15 minutes to crisp the potatoes back up, as microwaves can make them soggy. You can also freeze the cooked dish for up to 2 months, though the peppers may become slightly softer upon thawing.

FAQs

• Can I use frozen sausages? It is best to defrost sausages completely before adding them to the tray bake. Roasting them from frozen will release too much water, causing the vegetables to boil rather than roast.
• Can I prepare this in advance? Yes, you can chop the vegetables and toss them in oil and spices in the morning. Keep them covered in the fridge, then just tip them into the tray and add the sausages when you are ready to cook.
• What if my potatoes aren’t cooked? If the sausages are done but potatoes are hard, remove the sausages to a warm plate and return the veg to the oven for another 10-15 minutes. Cutting potatoes smaller next time will prevent this.
• Can I use different sausages? Absolutely, this works well with herby Lincolnshire, peppery Cumberland, or even spicy chorizo sausages. Just keep an eye on cooking times if using thinner chipolatas, as they will cook faster.

Nutrition

• Calories: 650 kcal
• Total Fat: 40g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Protein: 28g