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Greek-style sausage and butter bean traybake recipe

Greek-style sausage and butter bean traybake recipe

20 ratings

Let the oven do all the work with this easy Greek-style sausage traybake. Drizzle your veg with a garlic, lemon and oregano oil, then roast with sausages until golden. Serve with a dollop of feta yogurt. Use any leftovers to make our Greek sausage pittas for dinner tomorrow. See method

  • Serves Serves 4, with leftovers
  • 20 mins to prepare and 50 mins to cook
  • 531 calories / serving
  • Gluten-free

Ingredients

  • 750g new potatoes, cut into 5mm slices
  • 3 red onions, cut into wedges
  • 2 medium courgettes, halved lengthways and cut into 2cm half-moons
  • 3 mixed peppers, deseeded and cut into 2cm wedges
  • 2 x 400g tins butter beans, drained and rinsed​
  • 4 garlic cloves, crushed​
  • 1 lemon, halved
  • 2 tbsp vegetable or sunflower oil
  • 2 tbsp dried oregano
  • 12 sausages
  • 20g fresh flat-leaf parsley, roughly chopped, to serve

For the garlic and feta yogurt sauce

  • 200g natural yogurt
  • ½ garlic clove, finely crushed
  • 100g feta, crumbled
  • a pinch of dried oregano
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2220kj
    531kcal
    27%
  • Fat

    28g 40%
  • Saturates

    10g 50%
  • Sugars

    10g 11%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 39.1g Protein 26.1g Fibre 8.6g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. In a large bowl, toss together the potatoes, onions, courgettes, peppers, butter beans, garlic, lemon, oil and oregano until evenly coated. Divide between 2 large baking trays and top one tray with 8 sausages and the other with 4 sausages. Roast for 45-50 mins, tossing halfway through, until the vegetables are tender and the sausages are cooked through. Once cool enough to handle, squeeze over the roasted lemon.
  3. Meanwhile, make the garlic and feta yogurt sauce by mixing together the yogurt, garlic, feta and a pinch of oregano.
  4. Spoon half the yogurt sauce over the baking tray with the 8 sausages, alternatively serve it in a bowl on the side for everyone to help themselves. Sprinkle with parsley to serve.
  5. Transfer the second traybake contents to an airtight container and chill in the fridge for up to 3 days. Pour the remaining yogurt sauce into an airtight container and chill for up to 5 days.

*Check your sausages are gluten-free, if required.

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