Herb Fed Poultry | Classic Sausages

Chicken Sausage Tray Bake

  • Butcher Crafted
  • 2-3
  • 1 hour 12 minutes
  • Easy
These chunky, incredibly tasty chicken sausages are seriously delicious! They’re low in fat and cook beautifully, with a wonderfully crisp outer layer and succulent, juicy chicken inside. They’re absolutely perfect for this easy and delicious tray bake. We’ve used a bed of chunky chips made from large Jersey Royals, simply cut into quarters lengthways, but you can use any potato you have to hand. Alongside the sausages, we’ve added corn on the cob, juicy red peppers, sweet red onions and crisp fresh asparagus, giving the dish a fantastic mix of colours, textures and flavours. And that’s the beauty of a tray bake – there really are no rules! Add your favourite vegetables, use up whatever you have in the fridge and make it your own. Simple, delicious and packed with flavour – what’s not to love?

Ingredients

1 packet of Herb Fed sausages 

6 large Jersey Royals, cut into 4 lengthways 

2 red onions, cut into quarters 

2 large red peppers, cut into chunks 

2 corn on the cobs, chopped into chuncky rounds 

6 asparagus spears (soft part of the stems chopped into chunks and the spears left whole at the top).

1 teaspoon of garlic salt (or plain if you prefer) 

Method

Preheat your oven to 200°C.

Place the potatoes in a large ovenproof dish, drizzle with 2 tablespoons of olive oil and toss well to coat. Roast for around 20–25 minutes, or until the potatoes are just starting to turn golden.

Add the chicken sausages, red onions, peppers and corn to the dish. Drizzle over another tablespoon of olive oil and give everything a good toss, making sure the vegetables are nicely coated.

Return to the oven for another 20 minutes.

Turn the sausages and give the vegetables a little mix, making sure everything is cooking evenly. Add the fresh asparagus and continue cooking until the sausages are beautifully golden and cooked through, and the vegetables are tender, caramelised and delicious.

Serve with a big dollop of your favourite sauce on the side.

We went for garlic mayo – and it was absolutely perfect!