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This sausage traybake is an absolute banger! (Sorry, couldn’t help myself!) It’s easy, simple and quick, yet delicious and nutritious. It’s sure to become one of your go-to recipes for cooler midweek nights. It combines hearty sausages, sweet red and yellow peppers and creamy butterbeans tossed in a sweet glaze of honey and balsamic vinegar. Better yet, everything is made on one tray so it requires minimal clean-up.
What kind of sausages can I use?
I make this recipe with British pork sausages – i.e. ground/minced pork in a sausage casing and purchased uncooked. However, you can use a variety of different sausages based on your preferences.
You could substitute chicken, beef or lamb sausages, or even vegetarian ones. Just bear in mind that the type of sausages I use are usually around 1 inch/2.5cm thick. If you use a thinner sausage then you can reduce the cooking time to prevent them from burning.
If you use a cured sausage that doesn’t necessarily require cooking, such as Spanish chorizo or salami then I would add the sausage 10 minutes before the end of the cooking time instead, to prevent it from drying out. As these sausages are very rich you probably want to use a smaller amount and use slices instead of the full sausage.
You could also use smoked sausage. Such as frankfurters or hot dog sausages, but again I would only add them towards the end of the cooking time.
Can I make it in advance?
You can certainly make this sausage traybake in advance. Keep leftovers in the oven for up to 3 days before reheating in the oven. Bear in mind that the longer you cook the ingredients the more they will dry out, and you may want to add a splash of water to the tray before heating to add a little moisture.
Although it won’t do you any harm, I don’t recommend freezing this as it will have a detrimental effect on the texture of the butter beans after freezing and thawing.
How long do I need to bake sausages in the oven?
Standard pork sausages take around 30 minutes in the oven when cooked at 200C/400F. This recipe bakes them for 40 minutes, so you can be sure they will be cooked through.
To tell that your sausages are done you can either use a meat thermometer or cut into one and check it’s cooked in the middle. They should be steaming hot and firm in texture in the middle, not mushy. If you use a food thermometer then you want the sausage to be 75C/165F when you remove them from the oven.
Can I make it without wine?
If you don’t like cooking with wine, then you can substitute for chicken or vegetable stock. However, if it’s the alcohol you are concerned about then rest assured that it will all evaporate during the cooking process.
The recipe will work without the addition of any liquid, but I find it a little dry when done so.
For a full list of ingredients for this sausage traybake, with weights and measurements, jump to the printable recipe card.
- Red onion, cut into chunks
- Red and yellow pepper, cut into thick slices
- Garlic cloves, unpeeled
- Tinned butterbeans
- Pork sausages – alternatively you can use chicken, beef or vegetarian sausages
- Balsamic vinegar
- Olive oil
- Fresh thyme, leaves stripped from stems
- White wine – alternatively you can use chicken or vegetable stock instead
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Preheat the oven to 200C/400F
- Lay the onion, pepper, garlic and butterbeans on a baking tray and place the sausages on top.
- Drizzle the vinegar, olive oil and honey over the top, scatter over the thyme, season well and mix everything together.
- Roast in the oven for 20 minutes before turning the sausages and pouring over the wine.
- Roast for a further 20-25 minutes before serving.
Looking for more great sausage recipes? Try:
- Slow cooker sausage casserole
- Spaghetti sausage puttanesca
- Sage and onion stuffing (with sausage meat)
Products that work well for this recipe:
3 Pieces Carbon Steel Baking/Roasting Trays
Magnetic Spice Rack – Set of 12
Beeswax Food Wraps
- Total Time: 50 minutes
- Yield: 2 1x
This sausage traybake is an absolute banger! Easy & quick, It combines hearty sausages, sweet peppers & creamy butterbeans in a honey & balsamic glaze.
The default recipe serves 2.
- 1 large red onion, cut into chunks
- 1 red pepper, cut into thick slices
- 1 yellow pepper, cut into thick slices
- 4 cloves garlic, unpeeled
- 400g / 14oz tinned butterbeans
- 200g / 7oz sausages (see note 1)
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves, stripped from stems (see note 2)
- 250ml / 1 cup white wine (see note 3)
- Preheat the oven to 200C/400F.
- Spread the onion, peppers, garlic and butter beans on a baking tray. (see note 4)
- Drizzle over the vinegar, olive oil and honey and scatter over the thyme. Season well. With clean hands, mix everything together so all the ingredients are coated in the juices.
- Bake in the oven for 20 minutes.
- Give the ingredients a shake and turn the sausages. Pour over the wine and return to the oven for a further 20-25 minutes.
- I typically make this with British style (raw minced meat in sauce casing) pork sausages, but you can use beef or chicken or even a vegetarian option if preferred.
- You can use dried thyme if preferred, but use just half the amount.
- You can use chicken or vegetable stock instead of the wine if you prefer. Or you can even omit the liquid altogether – although the result is a little dry.
- Make sure that your ingredients are evenly spread on the baking tray, and not stacked too high, or else it won’t cook evenly. If your baking tray is too small or you are making several portions then spread the ingredients over two trays.
- Leftovers can be kept in the fridge for up to 3 days and reheated in the oven. If the dish is looking dry then add a splash of stock or water before reheating.
- I don’t recommend freezing this, as the texture of the butterbeans will not hold up to freezing and thawing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: British
- Serving Size: 1
- Calories: 690
- Fat: 25g
- Carbohydrates: 60g
- Protein: 31g
Keywords: sausage, traybake, easy, simple, dinner, comforting