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–+ servings
Baked sausages, apples, sweet potato and spinach leaves in a blue ceramic roasting pan.
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4.67 from 83 votes

Sausage Tray Bake

Sausage Tray Bake - An easy one pan recipe made with pork sausages, apples and sweet potatoes. The perfect kid friendly family meal.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: sausage bake, sausage bake recipes, sausage recipes, sausage recipes for kids, sausage tray bake
Servings: 6 serves
Calories: 447kcal
Author: Stacey

Ingredients

  • 4 medium apples
  • 2 medium sweet potatoes
  • 3 medium carrots
  • 1 Tablespoon olive oil
  • 500 g pork sausages 6 sausages
  • 2-3 handfuls baby spinach leaves
  • Salt and pepper
  • 400g Canned Chickpeas

Instructions

  • Preheat your oven to 200 degrees celsius (400 F).
  •  Core the apples and cut into wedges, approx. 1.5-2cm thick.
  • Cut the sweet potatoes into batons a similar to the apples (you can choose to peel the vegetables or leave them as is.
  • Pop apple and veggies into a roasting pan and toss with oil (you can season at this stage if you wish, however I often find the pork sausages add lots of flavour during cooking so it might pay to wait)
  • Optional (drain and rinse the canned chick peas, add to the roasting pan and toss with the other vegetables so they are also oiled.
  • Slice the pork sausages in half and add to the roasting pan.
  • Bake at 200 degrees celsius  for 35 minutes
  • At 35 minutes give the roasting pan a good stir to free up any stuck veggies and add the spinach leaves
  • Bake for a further 5 minutes (so they start to wilt)
  • Remove from the oven. Season with salt and pepper as needed and serve

Notes

Tips

  • Go large: You will need a large roasting tray for this recipe, if you over crowd the tray the veggies will not cook as quickly (which is fine you will just need to cook the dish longer, but you may need to check the sausages as they may over cook)
  • Good quality: This recipe is more flavourful if you use better quality the sausages.
  • Starchy Sweet Potatoes: I use a purple/red -skinned sweet potato for this recipe. New Zealand we call it Kumara, it is a little drier and starchier than the orange or golden sweet potato so I find it great in this recipe as it holds its shape and roasts so well. But any sweet potato will be fine.

Ingredient substitutions

  • Carrots & Sweet Potato: Any root vegetables will work, but I do find the sweeter veggies like sweet potato and carrots are the best with the pork sausages.
  • Pork Sausages: Any sausages will work
  • Cauliflower: Not listed as an ingredient, but when it is in season, I often chop some up and add it to the tray too.

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 38g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 754mg | Potassium: 738mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13592IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg