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Smoky sausage traybake recipe

Smoky sausage traybake recipe

9 ratings

Roasted sausages and veg sounds like a simple meal, but this recipe calls for some interesting spices and seeds to add a warm, smoky and peppery kick. Easy enough for midweek, but special enough for the weekend, this traybake makes a lovely alternative to Sunday roast or for when you come in from the cold on Bonfire Night! See method

  • Serves 4
  • 15 mins to prepare and 50 mins to cook
  • 644 calories / serving
  • Dairy-free


  • 3 medium baking potatoes (about 700g), cut into chunks
  • 3 tbsp vegetable oil
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds​
  • 1 tsp mustard seeds
  • 2 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 3 garlic cloves, crushed​
  • 454g pack Cumberland sausages
  • 1 cauliflower (about 800g), trimmed and cut into florets
  • 75g spring onions, trimmed, 2 finely sliced
  • 180g pack curly kale
  • ½-1 red chilli, to taste, deseeded and finely chopped (optional)
  • 1 lemon, cut into wedges (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    38g 54%
  • Saturates

    9g 45%
  • Sugars

    10g 11%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 47.3g Protein 23.7g Fibre 10g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large roasting tin, drizzle over 1 tbsp oil and season. Toss to coat, then roast for 20-25 mins until softened and turning golden.
  2. Meanwhile, toast the peppercorns, cumin seeds, coriander seeds and mustard seeds in a small frying pan over a medium-high heat for 2 mins or until aromatic. Use a pestle and mortar or a spice grinder to grind until fine. Transfer to a small bowl and mix with the remaining spices, the garlic and 1½ tbsp oil.
  3. Add the sausages, cauliflower and spice mix to the tin. Season and carefully toss everything together to coat in the spices. Return to the oven for 10 mins. Add the whole spring onions to the tin and roast for a further 15 mins or until all the vegetables are tender and golden brown.
  4. Set the sausages aside, then add the kale and drizzle with the remaining ½ tbsp oil. Carefully toss everything together, then return the sausages to the tin and nestle them in among the veg. Return to the oven for a further 8-10 mins until the kale is tender and turning crispy. Garnish with the sliced spring onions, and chilli and lemon wedges, if you like, to serve.

See more Traybake dinner recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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