Mediterranean Sausage Tray Bake

This vibrant and hearty Mediterranean sausage tray bake is packed with fresh ingredients like cherry tomatoes, red onions, and red peppers, along with a fragrant punch from garlic and basil. The addition of homemade croutons made with fougasse adds a rustic touch, soaking up all the delicious juices from the sausages and roasted vegetables. It’s an easy, one-pan meal that’s perfect for a midweek dinner or casual gathering.

INGREDIENTS

8 pork sausages (or your preferred variety)
1 red pepper, deseeded and sliced into strips
2 red onions, cut into wedges
250g cherry tomatoes, left whole
4 garlic cloves, left whole with skins on
A handful of fresh basil leaves, torn
1 Mini fougasse (or other rustic bread), cut into large croutons
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1 teaspoon dried oregano (optional)

METHOD

Preheat your oven to 200°C (fan 180°C).
In a large roasting tray, arrange the sausages, red pepper strips, red onion wedges, whole cherry tomatoes, and garlic cloves.
Drizzle with 2 tablespoons of olive oil and the balsamic vinegar. Season generously with salt, black pepper, and oregano (if using).
Toss everything together in the tray, making sure the sausages are on top so they crisp up nicely. Roast in the oven for about 20 minutes.
While the sausages and vegetables are roasting, prepare the croutons. Toss the fougasse croutons in the remaining tablespoon of olive oil, making sure they are evenly coated.
After 20 minutes, take the tray out of the oven, scatter the croutons over the vegetables, and give everything a gentle toss. Return to the oven and bake for another 10-15 minutes, until the sausages are cooked through and the croutons are golden and crispy.
Remove the tray from the oven, scatter over the torn basil leaves, and let it rest for a few minutes to allow the flavours to mingle.
Serve directly from the tray for a relaxed, rustic style.

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Rare Breed Pork Sausages (450g)

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Here are some great sides and variations that would pair beautifully with your Mediterranean sausage tray bake:

Sides:

Lemon and herb couscous: Light and fluffy couscous seasoned with fresh parsley, mint, and a squeeze of lemon juice. It soaks up the juices from the sausages and vegetables perfectly.
Roasted new potatoes: Toss new potatoes with olive oil, garlic, and rosemary, then roast them until crispy. Their earthy flavour will complement the sweet roasted vegetables.
Grilled halloumi: The salty, firm texture of halloumi pairs wonderfully with the sweetness of the tomatoes and onions. Grill until golden and serve alongside.
Greek-style salad: A simple salad of cucumber, red onion, tomatoes, olives, and feta cheese with an olive oil and oregano dressing adds freshness and a tangy contrast to the roasted tray bake.
Chargrilled vegetables: Aubergine, courgette, or asparagus lightly charred on the grill would add a smoky dimension to the dish.
Garlic and lemon yogurt dip: A creamy, cooling yogurt dip flavoured with minced garlic, lemon zest, and a hint of olive oil is perfect for spooning over the sausages or as a dipping sauce for croutons.

Variations:

Add chorizo: For a more intense flavour add some chorizo slices. These will infuse the tray bake with rich, smoky, and spiced flavours.
Vegetarian version: Swap the sausages for plant-based options like vegetarian sausages or add extra vegetables like aubergine, courgette, or portobello mushrooms. You could also include hearty legumes like chickpeas or butter beans for added protein.
Add feta or goat’s cheese: Crumble some feta or goat’s cheese over the top in the last 5 minutes of cooking. The salty, tangy cheese will melt slightly and blend with the roasted vegetables.
Olive and caper addition: Scatter some kalamata olives and capers over the tray bake before roasting. They’ll add a briny, salty kick to the dish.
Spice it up: For a bit of heat, add some chilli flakes or fresh red chillies to the tray before roasting. You could also add a drizzle of harissa or a pinch of smoked paprika for a North African twist.

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Hot Tips

To intensify the garlic flavour, you can remove the skins and mash the roasted garlic into the vegetables before serving.
Fougasse croutons can be substituted with ciabatta or any crusty bread you have on hand.
Add some olives or artichoke hearts to the tray for extra Mediterranean flair.

Pairings

Wine Pairings:

Rosé: A crisp, dry rosé, especially from Provence, complements the sweetness of the roasted vegetables and balances the savoury sausages without overpowering the dish.
Beaujolais: A light, fruity red wine like Beaujolais offers subtle acidity and bright red fruit notes, which enhance the herbs and roasted vegetables without being too heavy.
Chianti: If you prefer a medium-bodied red, Chianti’s earthy, cherry-like flavours and slight acidity are a perfect match for the sausages and roasted peppers.
Sauvignon Blanc: A zesty, herbaceous white wine like Sauvignon Blanc, with notes of citrus and green herbs, works well with the basil and garlic in the dish.
Vermentino: This crisp, Mediterranean white wine with light citrus and mineral notes is a natural partner for a dish with Mediterranean flavours.

Beer Pairings:

Pale Ale: A light, hoppy pale ale provides a refreshing bitterness that cuts through the richness of the sausages.
Belgian Wheat Beer: A wheat beer (like Hoegaarden or a similar style) has light, citrusy notes that enhance the Mediterranean vegetables and herbs while being refreshing.
Amber Ale: For a richer pairing, an amber ale’s malty sweetness and subtle bitterness will stand up to the sausages and roasted veggies.

Non-Alcoholic Options:

Sparkling water with lemon or mint: Adding a slice of lemon or fresh mint to sparkling water provides a refreshing, palate-cleansing contrast to the rich tray bake.
Iced herbal tea: A chilled hibiscus or mint tea with a squeeze of lemon offers bright, herbal flavours that complement the Mediterranean elements of the dish.
Citrus mocktail: A combination of fresh orange, lemon, and grapefruit juice with sparkling water creates a refreshing, zesty drink that mirrors the fresh basil and roasted vegetables.

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