Sausage and vegetable tray bake

1h 15 min 4 servings
  • 60g Lurpak® Slightly Salted butter
  • 8 premium pork sausages
  • 3 small red onions, cut into ¼ wedges
  • 2 large courgettes, cut into 1cm slices
  • 1 large fennel, cut into wedges
  • 4 cloves garlic, whole with skins left on
  • 2 lemons, halved
  • 6 sprigs thyme
  • 4 sage leaves
  • 2 bay leaves
  • Salt and pepper
Sausage and vegetable tray bake


  1. Preheat your oven to 220℃/200℃ fan/ gas mark 6
  2. In a pan, melt half of the Lurpak® over a medium to low heat, then add and brown the sausages for 5 minutes.
  3. Place all of the remaining ingredients in a roasting tray, top with the browned sausages and dot the remaining Lurpak®. Place in the oven
  4. After 15 minutes, turn the heat down to 200℃/180℃ fan/ gas mark 4 and cook for a further 40 minutes, giving the dish a stir halfway through


  • Fry the sausages in Lurpak® over a low heat, to prevent them from not splitting, whilst creating a lovely brown caramelisation
  • Lightly squeeze the lemon over the vegetables before adding the lemon halves to the tray bake. This will accentuate the colour of the red onion and prevent the fennel from discolouring
  • Keep the garlic cloves in their skin to prevent them from burning. The high sugar content in garlic means it could burn before the rest of the vegetables are fully cooked
  • To keep your onion wedges intact, don’t remove the bottom root area before chopping into wedges
  • You can use other vegetables for this recipe, including sweet potato, aubergine, squash etc.  If you want to add softer vegetables such as broccoli, add these later in the cooking process so they don’t burn

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