I love a sausage and this easy sausage tray bake is simple to cook and provides a hearty dinner. The star ingredient is the sausage – but not all sausages are created equal. Sausages can be highly processed and packed with fillers and preservatives which you really want to avoid. 

When buying meat, I do try and go to my local butcher where the pork they sell is local; it is from free range pigs that are outdoor reared and fed on a natural cereal based diet which ensures it has a superior flavour, both succulent and tasty. All the sausages are made by hand at the butchers and they only add in extra seasoning or herbs for flavour, so I know exactly what I am getting. Although it may not always be convenient to buy from a butcher or farm shop, when buying in a supermarket look for free range and organic options and read the labels to check what has been added – look for the percentage of pork meat and buy the best quality you can. 

This is a hearty meal and although the feeling of spring is in the air, the nights are still cold and dark and roasted vegetables and sausages make a satisfyingly warming meal! The great thing about a tray bake is that you can use whatever vegetables you have available and you can always get creative and mix it up! 

Ingredients – serves 2

• 4 sausages 
• 2 medium sweet potatoes – peeled and chopped to bitesize pieces
• 1 medium parsnip – peeled and chopped to bitesize pieces 
• 1 medium carrot – peeled and chopped to bitesize pieces
• 1 tablespoon rapeseed oil
• 1 leek chopped 
• Serve with mustard 

Method for Sausage tray bake

1. Heat the oven to 200°C
2. Place the sausages and chopped sweet potatoes, parsnip and carrot on a baking tray and drizzle with rapeseed oil
3. Cook the tray bake for about 20 minutes
4. Add the chopped leeks to the tray bake
5. Cook for another 20 minutes – or until sausages are browned 
6. Serve the sausages and vegetables with mustard to taste 
7. Enjoy!