This simple all in one sausage and apple traybake is so quick to prepare, making it perfect for a midweek family dinner.

Just pop the prepared ingredients into a roasting tin and let the oven do the work.

Whilst baking, the potatoes and onion are cooked until tender with some crispy bits on top. The sausages are browned and cooked through, while the cider (or stock) reduces down to produce just enough delicious juices to stop the finished dish from being dry.

The end result with minimal effort is a sausage traybake that is delicious, filling and comforting. Baking the dish in one tin also means less washing up which has to be a bonus.

Ingredients

It only takes a few everyday ingredients to make this easy sausage traybake.

Sausages – use the best sausages you can afford for the best flavour.

Apples – use 2 to 3 crisp dessert apples depending on their size. Granny smith, Cox and Gala apples work well but you can use other varieties too.

Potatoes – This recipe works well with both floury and waxy potatoes both types give their own characteristics to the end dish.

Cider or stock – I always make this dish with dry cider (any alcohol is driven off during cooking) which produces a delicious thin gravy which compliments both the apples and sausages. However, if you prefer you can replace with stock.

Onions – red or brown

Oil – helps to produce some crispy bits on the potatoes.

Sage – Dried sage goes well with pork and apple but you could also use dried oregano or dried mixed herbs.

Cook’s Tip

Baking in one pan the potatoes on the top layer develop a crispy skin.

I baked this dish in a fairly standard-sized roasting tin (23 x 27cm /9 x 11 in)as this is the size most people have. However, if you like your potatoes with lots of crispy bits, you will need to spread them out in a single layer. To do this you will either need to use one larger tin ( I have an extra large pan I use to roast a turkey at Christmas which is ideal ) or spread some of the potatoes out in another pan. If you use a larger pan or two trays you may want to increase the liquid slightly as more will evaporate during the cooking time.

Method

Step 1 Prepare the vegetables and place the potatoes and onions in a large roasting tin.

Step 2 Add the apple, sage and seasoning. Drizzle with oil and toss to coat.

Step 3 Place the sausages on top and pour in the cider or stock.

Step 4 Bake until the vegetables are tender and the sausages are golden.

Serving suggestions

To complete the meal I like to serve with a green vegetable. Cabbage,broccoli, kale or green beans are ideal.

Serving Tip

Adapt the amount of potatoes in this dish according to appetites. I have suggested between 675–900 g (1½–2lbs) of potatoes though I'm usually serving 4 grown adults with good appetites so need the full 900g (2lb). If you are feeding younger children or those with small appetites then the smaller amount will suffice.

Variations

Omit the potato altogether and reduce cider or stock to 175ml (6floz). Serve with rice, pasta or polenta or mash.
Replace the apples with two firm dessert pears.

Can I make this vegetarian?

Yes – simply replace the sausages with vegetarian or vegan sausages.

Love sausages?

Then try one of these recipes:

Sausage and lentil casserole
Easy sausage stroganoff
Sausages with easy homemade baked beans
Sauage, mash and onion gravy