Potato and Pork and Fennel Sausage Tray Bake

Cooking Time 1 hour

Serves 4


  • 600g blue potatoes sliced into large chunks (approx 5cm)
  • 4 tbsp olive oil
  • 6-8 thick pork and fennel sausages (Princi Butchers)
  • 2 red onion sliced into quarters
  • 2 Granny Smith apples, sliced in half through the center, seeds removed
  • 6 fresh bay leaves, torn
  • Olive oil
  • Salt and Pepper
  • To serve

  • Green beans
  • Gravy

Blue Potatoes

Red Potatoes


1. Preheat the oven to 220°C, fan 200°C, gas 7.

2. Cook the potatoes in boiling salted water for six minutes then drain well.

3. Pour the olive oil into a roasting tray and heat in the oven for a few minutes. Add the drained potatoes to the oil and mix in well then adding the sausages, red onion and bay leaves.

4. Return to the oven and roast for 25 minutes until the potatoes and the sausages are golden. Flip the sausages and potatoes, add the Granny Smith apples and cook for a further 15 minutes then season with salt and pepper and serve with traditional gravy and steamed green beans.

We used locally made sausages by P.Princi Butchers for this recipe.

TIP: Choose thick sausages so they cook at the same rate as your potatoes roast.

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