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Sausage traybake

Healthy sausage traybake served in a casserole dish

Sausage traybake

Name: Sausage traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 1 red onion cut into wedges; 4 new potatoes thinly sliced; 6 canned or jarred artichokes halved; 100g cherry tomatoes; 4 spring onions halved lengthways; 2 pork sausages cut into chunks; 1 tsp fennel seeds; 1 small lemon cut into wedges; ½ tbsp olive oil; 400g can flageolet or butter beans drained and rinsed; 150ml low-salt vegetable stock; 2 tbsp fresh pesto; crusty bread to serve (optional)

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.7 out of 5.135 ratingsRate

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This easy sausage traybake is packed with summer veg such as artichokes, new potatoes, tomatoes and fresh pesto. It's delicious served with crusty bread

Egg-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 red onion

cut into wedges
4 new potatoes

thinly sliced
6 canned or jarred artichokes

halved
100g cherry tomatoes
4 spring onions

halved lengthways
2 pork sausages

cut into chunks
1 tsp fennel seeds
1 small lemon

cut into wedges
½ tbsp olive oil
400g can flageolet or butter beans

drained and rinsed
150ml low-salt vegetable stock
2 tbsp fresh pesto
crusty bread

to serve (optional)

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Nutrition: Per serving

kcal470

low
fat20g
saturates5g
carbs47g
sugars12g

low
fibre16g

high
protein19g
salt1.4g

Method

step 1

Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).
step 2

Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

Recipe from Good Food magazine, June 2020

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A star rating of 4.7 out of 5.135 ratings

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