Sausage chilli tray bake

Sausage chilli traybake

  • serves 3
  • Easy

A delicious medley of juicy sausages, cherry tomatoes, smoked paprika, green pepper and kidney beans. Mop-up all those lovely juices with crusty bread


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



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


  • 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.

See all our best saussie recipes here

Sausage Casserole Recipe with Gremolata

Nutritional Information

  • Kcals 621
  • Fat 36.6g
  • Saturates 12.2g
  • Carbs 33.8g
  • Sugars 13.4g
  • Fibre 14.8g
  • Protein 23.9g
  • Salt 1.7g