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The best sausage traybake

The best sausage traybake

Martha Collison's simple, flavour-packed sausage traybake is sure to become part of your regular meal plan – it’s sticky, sweet and deep in umami richness. If you’re not a sausage fan, take a look at the tips for some alternatives.

5 out of 5 stars(6) Rate this recipe
  • Serves3
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 1 large sweet potato
  • 2 large flat portabella mushrooms
  • 1 red onion
  • 400g pack No.1 Free Range 6 Pork Sausages
  • 2 tsp wok oil, or toasted sesame oil, plus 2 tsp to drizzle
  • 1 tsp Cooks’ Ingredients Szechuan Pepper, coarsely ground
  • 235g pack pak choi, halved or quartered lengthways depending on size
  • 2 tsp sesame seeds
  • Brown basmati rice, to serve (optional)

For the sauce

  • 120g hoisin sauce
  • 2 tsp soy sauce
  • 1 red chilli, deseeded and finely chopped
  • 2 clove/s garlic, finely chopped


  1. Preheat the oven to 220ºC, gas mark 7. As it heats, wash then remove any gnarly bits from the outside of the sweet potato, leaving the skin on. Cut lengthways into thick slices, then into 2cm cubes. Cut the mushrooms into 1cm slices, and the onion into wedges.

  2. Arrange the sausages in a large roasting tin (around 33x24cm) and drizzle with 2 tsp wok or sesame oil. Roast for 10 minutes. Mix the sauce ingredients and 75ml water. Set aside.

  3. After 10 minutes’ cooking, add the sweet potatoes, mushrooms and red onion to the tin. Drizzle with another 2 tsp wok oil and season with the Szechuan pepper and black pepper. Roast for 25 minutes more. Turn the sausages halfway to ensure an even colour on both sides.

  4. After 25 minutes’ cooking, nestle the pak choi into the tin. Drizzle the sauce over the whole tray. Sprinkle with sesame seeds, then roast for 10 minutes more until bubbling and the sausages are cooked through with no pink meat and the juices run clear. Leave to rest for 5 minutes, then serve by itself, or with brown basmati rice, if liked.

Cook’s tip

Fridge raid

This is a great recipe for using vegetables that are lingering in the fridge. Try swapping the pak choi for Tenderstem broccoli or sugar snap peas, or exchange the sweet potato for regular potato. Peppers or aubergine make a nice addition too.

Swap the protein

If pork sausages aren’t for you, try swapping them for a vegetarian alternative (I like This Isn’t Pork Caramelised Onion Plant-Based Sausages). Chicken thighs also work well – grab a 580g pack No.1 Free Range Corn Fed British Chicken Thighs and substitute for the sausages. You don’t need to turn them halfway – keep them skin-side up. Check they are cooked through with no pink meat and the juices run clear.

Feeding a crowd

This recipe serves three, the ideal amount for dinner for two and a leftover portion for lunch the next day. To double the recipe, divide the ingredients between two trays and swap shelves in the oven halfway through cooking.

Choosing your tin

Always pick a metal or enamel tin for a traybake such as this. The heat conducted will enable the sausages to brown and take on flavour – a glass or ceramic tray won’t have the desired effect. 


Typical values per serving when made using specific products in recipe


2,891kJ/ 693kcals



Saturated Fat












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