Mary Berry’s sausage tray bake is a family favourite supper

Sausage tray bake is a great alternative to hearty casserole for the warmer months, and Mary Berry has the perfect recipe.

Her roasted sausage and potato supper takes just one hour to put on the table and can be prepared in three simple steps.

Sharing the recipe from her cookbook Mary Berry’s Absolute Favourites, the chef said: “This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.

“Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.”

Mary’s recipe calls for a mix of onion, pepper and potato, but the possibilities are endless when picking the ingredients for this versatile dish.

Method

Preheat the oven to 220C/200C fan or Gas 7, then chop the garlic, onion, peppers, new potatoes and thyme leaves.

Take a large resealable freezer bag and add all of the ingredients, except the wine. Seal tightly and shake well to coat everything in the oil.

If you don’t have a freezer bag, put everything into a bowl and season well with salt, freshly ground black pepper, and oil.

Stir vigorously to coat everything in the seasoning, then transfer to a large roasting tin.

Ensure the ingredients are spread in one even layer and double check the sausages aren’t covered by any vegetables.

Season again with salt and pepper then roast in the hot oven for 30 to 35 minutes until golden brown.

Remove the traybake from the oven, toss the pan contents, and turn the sausages in the cooking juices. Return to the oven for a further 20 minutes of cooking, or until everything is nicely browned.

The potatoes should be tender and the sausages cooked through after this time. Remove the pan from the oven and serve piping hot with a dollop of mustard.