Summer Sausage Tray Bake Recipe
This easy summer sausage tray bake is packed with roasted summer veg, crispy potatoes and tangy feta with a zingy Mediterranean marinade. Such a simple one-pan meal.
Servings: 2 people
Ingredients
- 6 gluten free pork sausages
- 500 g baby potatoes cut any larger ones in half
- 200 g tomatoes on vine
- 1 red onion cut into wedges
- 2 peppers cut into large chunks
- 4 mini courgettes halved
- 4 mini aubergines halved
- 100 g feta
- 1 lemon juice only
- 2 tbsp oregano
- 2 tbsp olive oil
- 2 tsp garlic
For the mint yoghurt sauce:
- 2 tbsp greek yoghurt
- 1 tsp mint sauce
- 0.25 tsp garlic granules or paste
Instructions
- Preheat the oven to 220C / Fan 200C / Gas Mark 6.
- Mix together the lemon juice, oregano, garlic and olive oil in a bowl to form the marinade.
- Lay the sausages and veg out on a baking tray - you may need to split it between two trays so it forms one even layer. If it's packed too tightly together then it won't cook properly.
- Drizzle the marinade over the top, mix well and then crumble the feta on top. Bake for 45-50 minutes, turning half-way through.
- Mix the yoghurt, mint sauce and garlic granules together and season with salt and pepper. Remove the tray bake from the oven and serve drizzled with the garlic yoghurt sauce.
Video
Notes
- Storing Leftovers: Any leftovers can be kept in the fridge or frozen - enjoy them cold or reheat before eating.
- Variations: Feel free to change the veg for any of your favourites, or use full-sized courgettes and aubergines cut into chunks. You can swap the baby potatoes for sweet potato chunks, or the sausages for chicken or turkey sausages.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Sausage Tray Bake recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1portion | Calories: 1572kcal | Carbohydrates: 66g | Protein: 68g | Fat: 116g
