Name: Sausage Traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 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)

Question 1

What kind of sausages can I use?

Accepted Answer

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.

Question 2

Can I make it in advance?

Accepted Answer

You can certainly make this recipe 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.

Question 3

How long do I need to bake sausages in the oven?

Accepted Answer

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.

Question 4

Can I make it without wine?

Accepted Answer

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.

Sausage Traybake

Description

Ingredients

Instructions

Notes

Nutrition