Sausage, Squash, Apple and Sage Traybake

Ingredients

• 30 ml (2 tablespoons)olive oil
• 12good-quality pork sausages
• 1 large, cut into wedgesred onion
• 500 g, cut into large chunkspumpkin or squash
• 2 small, or 1 large Bramley apple, cut into thick slicesdessert apples
• A handfulsage leaves
• To tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (200°C fan, gas mark 7; 425°F).

2. 2

   Coat the ingredients

   Put all the ingredients in a large roasting tray and turn them in the olive oil.

3. 3

   Arrange the tray

   Spread the vegetables in a single layer, then place the sausages on top.

4. 4

   Roast for 25 minutes

   Roast the tray in the preheated oven for 25 minutes.

5. 5

   Turn the ingredients

   Take the tray out of the oven and lift off the sausages. Stir the other ingredients, then put the sausages back on top with their less-cooked sides facing upwards.

6. 6

   Finish roasting

   Return the tray to the oven for a further 20 minutes, making 45 minutes of roasting time in total.

7. 7

   Serve the traybake

   Serve on its own, or with green vegetables and/or mashed potato.

What is a sausage traybake?

A sausage traybake is a straightforward oven-cooked meal in which sausages and vegetables roast together on one tray. This British-inspired version brings together autumn produce with familiar pork sausages.

Apple adds a sweet-tart note, while sage gives the tray a savoury, fragrant edge. Turning the vegetables partway through helps them cook evenly in the rendered sausage juices and oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 634 calories, 27g protein, 20g carbs, 50g fat.

The sausages provide most of the protein and fat, while the squash, apple and onion contribute most of the carbohydrate. Serve with green vegetables for a fresh side, or add mashed potato if you want a more filling meal.

Choosing the ingredients

Sausages: Choose good-quality pork sausages, as they are a central part of the dish and release flavour as they roast.

Squash and apple: Pumpkin or squash both work; cut the pieces large so they hold their shape. Dessert apples or a Bramley apple are options, with the Bramley giving a sharper contrast.

Get the tray arrangement right

Vegetables: Spread them in a single layer to give them room to roast rather than steam. A large tray makes this easier.

Sausages: Set them on top for the first roast, then turn them so their less-cooked sides face upwards before returning the tray to the oven.

How to judge when it is done

Squash: The large chunks should be tender when pierced, with some browned edges. If they still feel firm after the stated roasting time, continue cooking until tender.

Sausages: Check that they are cooked through before serving, following any cooking guidance on the packet if needed.

Timing and preparation

The method gives the tray 25 minutes of roasting, followed by a stir and a further 20 minutes. The brief pause to turn the ingredients helps expose more surfaces to the heat.

Cut the onion into wedges and the apples into thick slices so they are ready to go into the tray with the squash and sage.

What to serve alongside

Green vegetables: Serve with greens for a fresh contrast to the rich sausages and sweet roasted produce.

Mashed potato: Add mash if you would like a more substantial plate, or serve the traybake on its own as suggested.

Recipe notes & tips

• Use a roasting tray large enough to spread the vegetables in one layer.
• Cut the squash into similarly sized large chunks so they roast at a similar pace.
• Keep the apple slices thick so they are less likely to collapse during roasting.
• Turn the sausages carefully when stirring the vegetables to keep them intact.
• Season the ingredients to taste before they go into the oven.

Variations

• Try Bramley apple: Use one large Bramley for a sharper apple flavour.
• Change the squash: Choose pumpkin or another squash, cut into large chunks.
• Add extra sage: Scatter in a few more leaves for a stronger herbal note.
• Serve with greens: Add cooked green vegetables alongside the traybake.
• Make it more filling: Serve with mashed potato as suggested.

Common mistakes to avoid

• Crowded tray: The vegetables may steam rather than roast; spread them in a single layer.
• Small squash pieces: They may soften too quickly; cut large chunks as directed.
• Thin apple slices: They can lose their shape; cut the apples thickly.
• Skipping the turn: The ingredients may cook less evenly; stir the vegetables after 25 minutes.
• Wrong sausage orientation: The less-cooked side may not brown as well; turn that side upwards before the final roast.

How to store

Cool leftovers promptly, then store them covered in the fridge and eat within 2 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions