Sausage Meatball Tray Bake

Serves 2


  • 2 tblsps oil, melted if necessary
  • 1 garlic clove, crushed
  • 1 tsp oregarno
  • 1 tsp basil
  • 1/2 tsp fennel seeds
  • 1/4 tsp chilli powder (optional)
  • salt and pepper
  • 1 red onion, cut into eight wedges
  • 1 red pepper, cut into chunks
  • 2 courgettes, cut into chunks
  • 8 large chestnut mushrooms
  • 6 medium new potatoes, thinly sliced
  • 6 large gluten-free sausages

I love tray bakes as everything is on one tray, cooked in the oven and there is very little washing up especially if you line the baking tray. If you are short of time just prick the sausages and place amongst the vegetables for a sausage tray bake.

  1. Preheat the oven to 200°C (180°C fan) gas mark 6 and line a large baking tray (approx 30 x 38 cm) with foil or parchment (optional)
  2. Place the oil, garlic, herbs, spices and some seasoning in large pan and add the vegetables.  Toss to coat the vegetables with the oil mixture, then lift them out with a slotted spoon and spread them evenly on the baking tray.
  3. Cut the sausage skins to release the meat and divide each sausage into two. Roll the sausage meat into balls and toss in any remaining oil mixture then place these in amongst the vegetables.
  4. Bake in the centre of the oven for about 45 minutes or until the sausage balls and vegetables are cooked.  Check halfway through cooking to turn the sausage balls over and move any vegetables that are browning too quickly to the centre of the tray.