Sheet Pan Sausage, Potatoes & Capsicum Recipe
Cook Time 30 min
Prep Time 15 min
Servings 4
INGREDIENTS

12 chicken sausages (can use any sausage of choice)

12 baby potatoes, halved

1 cup red capsicum, sliced

1 cup yellow capsicum, sliced

1 cup orange capsicum, sliced

1 cup green capsicum, sliced

1 cup yellow onion, peeled and sliced

Fresh basil and thyme, for garnish

TRUFF sauce on the side for dipping



Seasoned Butter

90 g salted butter, melted

1 tablespoon TRUFF Original Hot Sauce

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon black pepper



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Sheet Pan Sausage, Potatoes & Capsicum Recipe

Celebrate this Australia Day with a ripper of a recipe! Nothing says Aussie like a feed of snags, and this tray bake has you sorted – tender chicken sausages, baby spuds, onions, and a rainbow of capsicum all roasted to perfection in a buttery, spiced-up sauce. We’ve given it a cheeky kick with our Original Hot Sauce – it’s dead set easy and destined to become a family fave. So, gather your mates and dig in!

The recipe can easily be scaled up to cater for a larger group. It’s a perfect choice as the main, centre-of-the-table attraction or portioned for a crowd-pleasing appetiser. Delicious, succulent, and awe-inspiring.
Instructions:
  1. Preheat the oven to 200°C.

  2. Arrange the sausages, potatoes, capsicum, and onion on a large baking tray, spreading everything out in an even layer.

  3. In a medium bowl, combine the melted butter, hot sauce, garlic powder, oregano, and black pepper. Whisk until well combined.

  4. Drizzle the seasoned butter over the sausages and veggies, then place the tray in the oven. Roast for 20 to 30 minutes, or until the potatoes are tender.

  5. Remove from the oven and garnish with fresh basil and thyme before serving.

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