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Overhead photo of a one-tray pork sausage bake with roast potato, capsicum and wilted spinach AI-generated image, for illustration only.
NeverFeeds AU Recipes

Pork Sausage & Veggie Traybake

with Baby Spinach

Pork ⏱ 30–40 min Easy Lined oven tray

One tray, one wash-up. Sausages and herb-roasted veg go in together, spinach gets wilted straight into the residual heat when it's done, and a spoon of wholegrain mustard on the side does the rest.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, white wine vinegar for the spinach, and salt & pepper.

Method

  1. Prep the tray

    Preheat the oven to 200°C fan-forced (220°C standard). Cut the potato into large chunks and the capsicum into thin strips.

  2. Assemble

    Spread the potato and capsicum over one side of a lined tray and lay the sausages on the other — keeping them apart makes it easy to turn just the sausages later without disturbing the veg. Sprinkle the roast herb blend over the vegetables and season everything with salt and pepper. Drizzle it all with oil and toss the veg to coat, then spread everything into a single layer.

  3. Bake

    Roast until the vegetables are tender and the sausages are cooked through, 25–30 minutes, turning the sausages halfway so they colour evenly.

  4. Wilt the spinach and serve

    Add the baby spinach and a drizzle of vinegar straight onto the hot tray (or tip everything into a bowl first if that's easier) and toss — the residual heat wilts it in seconds. Divide the sausages and veg between plates and serve with the wholegrain mustard.

NeverFeeds Roast Herb Blend: if you're making a double batch of this to keep in the pantry, it's worth it — this is the third recipe on the page that uses it.