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Mary Berry's easy sausage traybake has over 150 five-star ratings and is perfect for midweek

Mary 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.

[Baked sausage and vegetables, peppers, zucchini, tomatoes, red onion and eggplant with sesame and cilantro served hot from oven on baking tray. Traditional lunch dish BBQ. Sausage jersey tray bake.]

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This roasted sausage and potato dinner is beautifully simple(Image: kasia2003 via Getty Images)

Mary 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 recipe

Ingredients:

• Two tablespoons of olive oil
• Two large onions, sliced lengthways into wedges
• Two red peppers, deseeded and diced
• Two garlic cloves, chopped
• One tablespoon of chopped fresh thyme leaves
• 500g baby new potatoes, halved
• 12 sausages, pricked with a fork
• 200ml white wine
• Salt and freshly ground black pepper

[Homemade Pork sausages with potato, red pepper and onion]

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Mary said her family loves leek and sage sausages(Image: Getty)

Method:

Preheat the oven to 220C/200C 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.

For 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.

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