Sausage Tray Bake Recipe


  • 1 tsp vegetable oil
  • 1 x 454g Jack’s Cumberland/Lincolnshire pork sausages
  • 320g Chantenay carrots, scrubbed and trimmed
  • 2 red onions, cut into wedges
  • 3 celery stalks, cut into 5cm pieces and tops reserved
  • Sea salt and freshly ground black pepper
  • 1 x 250g vac packed cooked beetroot
  • 2 tbsp wholegrain mustard
  • 1 orange, zested and juiced
  • 4 sprigs fresh thyme


Calories columnFat columnSaturates columnSugars columnSalt column
411 per serving
21% %GDA
27g per serving
38% %GDA
8g per serving
40% %GDA
12g per serving
13% %GDA
1.80g per serving
30% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Heat a frying pan until hot. Add the oil and sausages and cook until just browned then tip into a baking tray.

  3. Add the carrots, onions and celery and season well with salt and black pepper, then toss together until combined.

  4. Place in the oven to roast for 20 minutes, then add the beetroot, mustard and orange juice and toss together.

  5. Return to the oven to roast for 10 minutes until the sausages are cooked through and the vegetables tender.

  6. Scatter the celery tops and thyme over the dish and serve straightaway.