LifestyleFood & DrinkMary BerryMary Berry's sausage traybake recipe is a one-pan wonder that's perfect for a quick and easy weeknight dinner. This simple, flavourful dish is sure to become a family favourite and is ready in under an hour.08:16, 11 Jul 2026Mary Berry has revealed numerous one-pan recipes throughout her career, and they continue to rank among her most cherished dishes. Not only do they reduce the washing-up, but they also demand minimal prep time, making them perfect for hectic weeknight meals.‌This roasted sausage and potato dinner is beautifully simple, and it's prepared in under an hour.‌The recipe notes said: "Mary's sausage traybake 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."‌This recipe feeds four to six people and features over 150 five-star reviews on BBC Food.Mary Berry's easy sausage traybake recipeIngredients:Two tablespoons of olive oilTwo large onions, sliced lengthways into wedgesTwo red peppers, deseeded and dicedTwo garlic cloves, choppedOne tablespoon of chopped fresh thyme leaves500g baby new potatoes, halved12 sausages, pricked with a fork200ml white wineSalt and freshly ground black pepper‌Method:Preheat the oven to 220°C/200°C Fan, then add all ingredients except the wine into a large, resealable freezer bag.Seal the bag securely, then shake energetically to coat everything with the oil.Alternatively, move everything to a large bowl and toss until the ingredients are fully coated in the oil.‌Empty into a large roasting tin, spreading the ingredients into a single, uniform layer, and ensuring the sausages aren't hidden beneath the vegetables.Season liberally with salt and pepper to taste, then roast for 30 to 35 minutes, until golden brown.Take the sausages out of the oven, turn them over and toss the vegetables through the cooking juices. Pour in the white wine and return to the oven for a further 20 minutes, or until golden brown and the sausages are cooked through.Article continues belowFor anyone making this dish for young children, the wine can be effortlessly substituted with stock.For this particular recipe, a meat stock is preferable, though vegetable stock will work just as well.Serve immediately with a hearty dollop of mustard alongside, if preferred.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary Berryolive oilFoodRecipes