HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Onion Sausage Traybake
Caramelised Onion Sausage Traybake

Caramelised Onion Sausage Traybake

with Buttery Sauce

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This Sausage Traybake with Apple & Onions is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 unit(s)

Braeburn Apple

2 unit(s)


3 unit(s)


½ bunch(es)


4 unit(s)

Caramelised Onion Sausages


1 pot(s)

Onion Marmalade

1 sachet

Chicken Stock Powder

30 grams

Unsalted Butter


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat29.0 g
of which saturates14.0 g
Carbohydrate85 g
of which sugars37.0 g
Protein23 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, and peel the red onion, chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (no need to peel). Pick the sage leaves from their stalks and roughly chop (discard the stalks).


Pop the potatoes on a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking.


Meanwhile, pop the onion, apple, carrot and sage on another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out in a single layer. Pop the sausages on top of the veg, then roast them on the middle shelf of your oven until the veg is tender and the sausages cooked through, 25-30 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.


Have a tidy up. About 5 mins before the sausages and veg are cooked pop a small pan on medium heat and add the onion marmalade, chicken stock powder and water (see ingredients for amount). Stir together, bring to the boil, then remove from the heat and stir in the butter until melted. Taste to check for seasoning then set aside.


When everything is cooked, add the potatoes to the tray with the veg and stir everything together.


Reheat the sauce if necessary. Serve the sausages and veg on plates topped with the sauce. Enjoy!