Turkey sausage and pepper traybake with potatoes

Recipe

Turkey Sausage and Pepper Traybake

Published 09 October 2026 · Updated 09 October 2026

Turkey sausages roast with peppers, red onion and potatoes until the edges catch and the vegetables turn sweet. A mustard and lemon dressing stirred through at the end keeps the traybake savoury and fresh.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 15 min
Cook 42 min
Total 57 min

Timing: Timing: Preparation includes chopping the vegetables and heating the oven. The sausages and vegetables roast in stages, with the glossy mustard dressing added after cooking; no separate rest is counted.

Ingredients

  • Turkey Sausages (GF) (420g)

    Turkey Sausages (GF)

    400 g, 1 pack

    leave whole unless unusually large; space apart on the tray

    £13.70

Adds 1 items across 1 products — £13.70 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Baby potatoes — 600 g (halved if larger than a walnut)
  • Red and yellow peppers — 3 medium, about 450 g total (deseeded and cut into 3 cm chunks)
  • Red onion — 1 large (peeled, quartered and petals separated)
  • Olive oil — 2 tbsp (divided: 1 1/2 tbsp for roasting and 1/2 tbsp for dressing)
  • Smoked paprika — 1 tsp (for the vegetables)
  • Dried oregano — 1 tsp (for the vegetables)
  • Dijon mustard — 1 tsp (for the finishing dressing)
  • Lemon — 1 tbsp juice (for the finishing dressing)
  • Flat-leaf parsley — 15 g (roughly chopped)
  • Fine salt and black pepper — to taste (season the vegetables before roasting)

Method

Heat the oven and season the potatoes

Heat the oven to 220°C, 200°C fan, or gas mark 7. Put the potatoes and onion in a large shallow roasting tray. Toss with 1 tbsp of the olive oil, the smoked paprika, oregano, salt and pepper, then spread them out in one layer.

Start the slower vegetables

Roast the potatoes and onion for 15 minutes. They should be beginning to soften at the edges before the peppers and sausages are added.

Add peppers and sausages

Add the pepper chunks and toss with the remaining 1/2 tbsp olive oil. Nestle the sausages on top, leaving space around each one so they roast rather than steam. Return the tray to the oven for 20 minutes, turning the vegetables halfway.

Check and finish

Check the thickest sausage is piping hot through the centre and reaches the safe temperature stated on the product packaging; if using a thermometer, follow the pack or current food-safety guidance rather than relying on colour alone. If needed, roast for a further 5 minutes. Whisk the Dijon mustard, lemon juice and remaining 1/2 tbsp olive oil in the small bowl. Toss the hot vegetables with the glossy dressing and parsley, then serve.

Serving Suggestion

Serve straight from the tray with a green salad or steamed green beans.

Frequently Asked Questions

Why do the potatoes go in before the sausages?

Potatoes need longer to soften and colour. Starting them first means the peppers retain more shape and the sausages are not overcooked while waiting for the vegetables.

Can I use a smaller roasting tray?

Use a large shallow tray so the vegetables and sausages have room around them. Crowding traps steam and reduces browning; use two trays if necessary.

How do I know the turkey sausages are ready?

Use the safe cooking instruction on the product packaging and check the thickest sausage at the centre. Do not rely on colour alone; extend the roasting time if the centre is not piping hot and safely cooked.