Enjoy this sausage chilli traybake for a comforting dinner, then check out our healthy sausage traybake, sausage pasta bake, slow-cooker sausage casserole and more sausage recipes.


  • 6 pork sausages
  • 1 red onion, cut into thin wedges
  • 1 green pepper, diced
  • olive oil
  • 2 tsp cumin seeds
  • 150ml red wine
  • 400g tin cherry tomatoes
  • 100ml chicken stock
  • 2 tsp mild chilli powder
  • 1/2 tsp (optional) smoked paprika
  • 1 tsp dried oregano
  • 400g tin kidney beans, drained and rinsed
  • 4 spring onions, chopped
  • a handful coriander, chopped
  • to serve (optional) crusty bread


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the sausages, red onions and pepper in a small non-stick roasting tin, roughly 20cm x 30cm. Add 1 tbsp of olive oil and the cumin seeds and toss together.

  • STEP 2

    Cook for 25 minutes or until the sausages are starting to brown and the veg has softened. Take out the sausages, stir in the wine, tomatoes, stock, chilli, paprika, oregano and beans, and season. Sit the sausages back in the tray then cook for another 20 minutes until the sauce has thickened and the sausages are browned and cooked through. Scatter over the spring onions and coriander and serve with crusty bread, if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating