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Sausage & Potato Traybake

Sausage & Potato Traybake
Sausage & Potato Traybake

This may be the perfect mid-week meal : speedy, simple, healthy and delicious! We love a traybake, because you can just pop your goodies in the oven, wait a little while, and you have a great meal!

We don't know many people who don't love sausages or potatoes, so this traybake is a winner. We topped it with a fresh and zesty salsa verde which brings everything together perfectly.



Roasting Ingredients

  • 2 tbsp olive oil
  • 500g baby potatoes
  • 4 large garlic cloves
  • 6 vegan sausages
  • 400g cherry tomatoes on the vine
  • Small bunch thyme

For the salsa verde

  • Small bunch basil
  • Small bunch parsley
  • Small bunch mint
  • Small bunch chives
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp small capers
  • 1 tsp Dijon mustard

To serve

  • Rocket
  • Crusty bread


  1. 1.

    Make the tray bake | Bring a medium saucepan of salted water to the boil | Cut any of the larger potatoes in half, put the potatoes in the pan and parboil for 5-7 minutes | Add the olive oil to the roasting tin, put the tin in the oven and warm the oil as the potatoes simmer | Drain the potatoes in to a colander and toss gently to dry | Take the tin out of the oven and place on a heat proof mat | Spoon the potatoes into the tin | Toss the unpeeled garlic cloves in to the tin | Season with salt and pepper and gently stir with a wooden spoon | Put the tin in the oven for 10 minutes

  2. 2.

    Take the tin out of the oven and stir the potatoes around, lightly crushing a few if they’re soft | Add the sausages, tomatoes and thyme to the pan | Put the tin back in the oven for 20-25 minutes until the potatoes are golden, the tomatoes have split and the sausages are cooked through

  3. 3.

    Make the salsa verde | Rip the parsley and basil leaves from the stems and put the leaves in the food processor | Add half the chives to the food processor | Pick the mint leaves and add them to the food processor | Add 3 tbsp olive oil, vinegar and capers to the food processor and blitz to a textured sauce | Take 2 of the garlic cloves off the tray and squeeze the roasted garlic cloves into the food processor | Add the mustard, salt and pepper to the food processor and blitz | Decant the mixture into a small bowl, add the remaining olive oil and stir to combine

  4. 4.

    Time to serve | Serve the Sausage and Potato Tray Bake onto plates | Drizzle with the salsa verde, garnish with the remaining chives, dress with a little rocket salad and serve immediately with crusty bread