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

Caramelised Onion Sausage Traybake

with Roast Potatoes and Buttery Sauce

Read more

This Caramelised Onion Sausage Traybake is bursting full of flavours and makes 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)


3 unit(s)


450 grams


½ bunch(es)


4 unit(s)

Caramelised Onion Sausages


40 grams

Onion Marmalade

10 grams

Chicken Stock Paste

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)2858 kJ
Energy (kcal)683 kcal
Fat29.3 g
of which saturates14.4 g
Carbohydrate79.1 g
of which sugars29.3 g
Protein23.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Small sauce pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C.
Halve and peel the red onion, then 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 onto a large baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.


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


About 5 mins before the sausages and veg are cooked, pop a small saucepan on medium heat.
Add the onion marmalade, chicken stock paste and water for the sauce (see ingredients for amount). Stir together and bring to the boil, then remove from the heat and stir in the butter until melted.
Taste and season with salt and pepper if needed, then set aside.


When everything is cooked, add the roast potatoes to the sausage and veg tray and stir everything together.
Reheat the sauce if necessary.


Share the roasted veg and sausages between your plates.
Spoon over the buttery sauce to finish. Enjoy!