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Hearty Sausage Tray Bake

Hearty Sausage Tray Bake

with Roasted Vegetables and Caramelised Onion Gravy

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3.3 / 4 Ratingout of 140 ratings
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Our Sausage Tray Bake combines some of the best flavours Britain has to offer. Rosemary, mustard and honey compliment the rich onion gravy for a flavour combination that works every single time. Rosemary was also used by the ancient Greeks to improve memory so we’ve made sure to pack this recipe full of it so won’t be able to forget it!

Preparation Time45 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)


1 unit(s)

Red Onion

2 sprig(s)


4 unit(s)

Honey Mustard Sausages

(ContainsMustard, Sulphites, Gluten, Milk)

1 unit(s)


2 pot(s)

Caramelised Red Onion Relish


½ sachet

Chicken Stock Powder

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2900 kJ
Energy (kcal)693 kcal
Fat24.0 g
of which saturates9.0 g
Carbohydrate94 g
of which sugars29.0 g
Protein29 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep Time
Prep Time

Preheat your oven to 200°C. Lightly oil a large baking tray (use 2 trays if you're cooking for 3 or 4 people). Chop the potato into 2 cm chunks (no need to peel). Trim the ends from the carrot (no need to peel) and chop into 1cm thick rounds. Halve, peel and chop the red onion into wedges (3 per half). Pick the rosemary leaves from their stalks and finely chop (discard the stalks).

Assemble and Season
Assemble and Season

Pop all the veggies onto your tray(s) , season with salt and pepper, add a drizzle of oil and sprinkle on the rosemary. Use your hands to rub the flavourings all over the veggies and arrange in one even layer.

Bake them All
Bake them All

Nestle the sausages among the veggies and bake until the veggies are soft and golden and the sausages are cooked through, 25-30 mins. Turn everything halfway through cooking to make sure it all browns evenly. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.

Char the Courgette
Char the Courgette

Meanwhile, heat a frying pan over high heat (no oil!). While it heats up, trim the courgette and cut into 1cm thick rounds. Pop into the pan in one layer and dry-fry for 3-4 mins on each side. tTIP: You want the courgettes to char so don't overcrowd the pan! Once ready, transfer to a plate; we will reheat them later. Allow the pan to cool before moving on to making the gravy.

Make the Gravy
Make the Gravy

Pour the water (see ingredients for amount) into the frying pan you used for the courgettes and add the caramelised red onion relish . Bring to the boil on medium heat then stir in and dissolve the stock powder. Simmer, stirring occasionally, until the gravy has thickened and reduced by a third, 8-10 mins.

Finish and Serve
Finish and Serve

Two mins before you're ready to serve, reheat the courgettes by adding them to the tray(s) in the oven. When everything is ready, share the roasted veggies between your plates and top with the sausages. Spoon the onion gravy all over. Tuck in!