One‑pan roasted sausages, new potatoes and peppers
A speedy midweek traybake: golden sausages, crisped new potatoes, sweet roasted peppers and sticky mustard‑honey onions.
This one‑pan sausage traybake is the kind of midweek supper that looks like effort but tastes like a weekend treat. Sausages go golden, potatoes get crunchy edges and the sticky mustard‑honey onions tie the lot together.
It’s forgiving, quick to prep and easy to scale — perfect when you want something hearty without faff. Serve straight from the baking tray for minimal washing up.
Ingredients
- 6 pork sausages — about 480 g total (standard sausages)
- 700 g new potatoes
- 30 ml olive oil
- 2 brown onion — approx 300 g, sliced into crescents
- 2 red pepper — seeds removed, cut into 2 cm strips
- 3 garlic cloves — crushed
- 15 g dijon mustard
- 20 g honey
- 6 sprigs fresh thyme — leaves roughly stripped
- 5 g sea salt — adjust to taste; sausages can be salty
- 5 ml black pepper
- 15 g fresh parsley — roughly chopped, to finish
- 5 ml smoked paprika — optional, for a smoky note
Equipment
- large frying pan
- medium saucepan
- large baking tray
- colander
Instructions
Heat the oven to 200°C fan/220°C conventional. Fill a medium saucepan with water, add a pinch of sea salt and bring to a rolling boil.
Halve any large new potatoes so all pieces are similar size. Parboil the new potatoes in the boiling water for 12 minutes until just tender—do not overcook or they will fall apart in the oven. Drain and shake in the colander to roughen the edges (this helps them crisp).
While the potatoes boil, heat a large frying pan over a medium hob and add 1 tbsp of the olive oil. Add the pork sausages and brown all over for 6 minutes, turning frequently so the skins caramelise but do not burn. Remove and set aside.
In the same frying pan add the remaining olive oil, sliced brown onion and crushed garlic. Cook over medium‑low heat, stirring, for about 10 minutes until soft and beginning to caramelise. Stir in the smoked paprika if using, then take off the heat and mix in the dijon mustard and honey.
In a large bowl, toss the drained new potatoes with the onion‑mustard mixture, the red pepper strips, fresh thyme leaves, sea salt and black pepper. Ensure everything is well coated so the potatoes roast evenly.
Spread the potato, pepper and onion mix across a large baking tray in a single layer. Nestle the browned sausages among the vegetables, leaving space between items so air circulates. Roast in the preheated oven for 35 minutes, turning everything halfway so the sausages and potatoes brown all over.
Remove the tray from the oven and transfer to a board. Rest for 5 minutes, then scatter over the chopped fresh parsley and serve straight from the tray.
Tips
- If your sausages are large, slice one across to check they’re cooked through; colour alone can be misleading.
- Roughening the potatoes after draining (give the colander a shake) creates nooks that crisp beautifully in the oven.
- Don’t overcrowd the baking tray — use two trays rather than crowding one. Better browning = better flavour.
- Make the onion‑mustard mix ahead and toss with the potatoes just before roasting for a quicker evening.
- Leftovers reheat well in a moderate oven (160°C fan) for 10–15 minutes to restore crispness.
Substitutions
pork sausages → chicken sausages, same quantity
Stays closenew potatoes → baby jersey royals or waxy potatoes, same weight
Stays closeolive oil → rapeseed oil, same quantity
Stays closedijon mustard → wholegrain mustard, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 600
- Calories
- 24 g
- Protein
- 44 g
- Carbs
- 37 g
- Fat
- 6 g
- Fibre
- 7 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I roast everything from raw without parboiling the potatoes?
You can, but parboiling shortens oven time and gives much crisper potatoes. If you skip it, cut potatoes smaller and expect a longer roasting time (45–50 minutes).
How can I make this gluten‑free?
Most sausages are gluten‑free but check the label. Dijon mustard and the other ingredients here are naturally gluten‑free; swap any suspect sausages for a certified gluten‑free variety.
Can I make this ahead?
Prepare the onion‑mustard mix and parboil potatoes up to a day ahead. Store separately in the fridge and combine on the tray just before roasting.
My sausages keep splitting in the oven — why?
High oven temperatures or sausages with high fat content can split. Browning first and leaving space between sausages helps; use a slightly lower oven (180°C fan) if splitting persists.
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