This chipotle sausage traybake is smoky, spicy, and so easy. One pan, big flavour, and barely any washing up. My kind of dinner.
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This chicken traybake with feta, olives, and tomato is juicy, salty, and fuss-free. One pan, big flavour, minimal effort.
Spicy Sausage & Halloumi Tray Bake
Halloumi, sausages, and roast veg – all baked together in one easy, spicy traybake. Zero fuss, loads of flavour.
Yield: 4
Venison Sausage & Black Pudding Tray Bake
Venison sausage and black pudding tray bake is one of my favourite cold-weather dinners. I roast everything together – herby venison sausages, thick slices of black pudding, potatoes, and seasonal veg – until it’s golden, crisp-edged, and full of savoury depth. The flavours are bold and hearty, perfect for when I want something a bit rustic and properly satisfying. One tray, minimal washing up, and big, comforting flavour in every bite.
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 300g venison sausages, cut into chunks
- 100g black pudding, cut into chunks
- 400g potatoes, cut into chunks
- 1 apple, cut into chunks
- 1 red onion, cut into chunks
- 6 garlic cloves
- 200g cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper to season
Instructions
- Preheat oven to 200C.
- In a pot, cover the potatoes with cold water and a large pinch of salt.
- Bring to the boil over high heat, and boil for 5 minutes. Remove from heat and drain.
- Add the potatoes, venison sausages, black pudding, apples, onion and garlic cloves, olive oil to a large baking tray. Toss together until well mixed, and season with salt and pepper.
- Roast in the hot oven for 25 minutes.
- Remove from oven and add cherry tomatoes.
- Return to oven and roast an additional 20 minutes, or until potatoes are golden brown.
What I Cook With
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 305Total Fat: 8.7gSodium: 411mgCarbohydrates: 34.4gFiber: 6.1gSugar: 9.5gProtein: 23.2g
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Venison Sausage & Black Pudding Tray Bake recipe
When Summer Feels Like Autumn
Summer in Scotland is a bit of a mirage. One minute you think you might get away with wearing sandals, and the next you’re pulling your cardigan tighter and putting the kettle on. So while the rest of the UK might be bracing for a heatwave, I’m in my kitchen dodging the rain and craving something hearty. That’s exactly how this Venison Sausage and Black Pudding Tray Bake came about. I glanced out the window, saw grey clouds pressed against the hills, and knew there was no way I was making a salad. Instead, I reached for potatoes, apples, and all the cosy bits that scream comfort food. It might technically still be summer, but my cooking is already halfway into autumn.
This dish is one of those recipes that feels like a hug. Warm, filling, easy to make, and with just the right mix of sweet and savoury. The black pudding gives it that rich depth of flavour, while the apples lift it with a bit of sweetness. And the venison sausage? If you haven’t tried it yet, you’re missing out. It’s lean, full of flavour, and doesn’t leave you feeling greasy or heavy afterwards. Plus, I love how simple this all is. Boil the potatoes, chuck everything into a tray, and let the oven do the rest. Perfect for those evenings where you want proper food but can’t be bothered with faff.
I’m not saying this is the best tray bake you’ll ever eat, but I will say it’s been on repeat in my kitchen this month. It’s the kind of meal you start making once and then find yourself craving every other week. It’s also a great one for feeding friends or family without having to spend your evening stuck in the kitchen. Pour a glass of red, get it in the oven, and enjoy how good your house smells while it bakes. Rain or no rain, that’s a win.
A Comfort Classic in Disguise
I grew up with sausage and mash, like most of us did, and to be honest, I still love it. But every now and then I want something just a little bit more grown up. That’s where this tray bake sneaks in – it’s got the same nostalgic vibes but with a bit more depth and character. The black pudding gives it a richness that plays beautifully with the apple and onion, and the venison sausage has a flavour that makes the whole thing feel a bit special, even if it’s still a weeknight dinner. I like that it’s rustic but still thoughtful… It feels like a dish you’d get in a cosy Scottish pub, with the fireplace going and a dog asleep under the table.
What I really love though is how well it fits into my lazy style of cooking. I can potter about while it roasts, maybe tidy the kitchen, maybe scroll Pinterest for things I’ll never actually make – no judgment! It’s minimal effort but maximum reward. And because it’s all in one tray, the washing up is practically non-existent. Honestly, I’m at the point in my life where how many dishes something creates is a major selling point.
Also, let’s just take a moment for how good your kitchen smells while this is in the oven. The apples start to caramelise, the black pudding crisps at the edges, the garlic gets all roasty. It’s the kind of scent that makes you feel like you’ve got your life together, even if you’re still in your pyjamas and pretending you haven’t already had three cups of tea today.
Why Venison and Black Pudding Deserve More Love
I know black pudding can be a bit divisive. People either love it or absolutely refuse to even try it. But I promise, if you’ve got a good-quality one and cook it well, it’s a game changer. It’s rich, slightly sweet, and has this gorgeous texture when roasted. In this dish, it’s not overpowering at all. It just adds depth and rounds out the flavours perfectly. If you’re still unsure, just use a little less the first time. But I reckon you’ll be won over.
Venison sausage is something I first started cooking with properly when I lived in Scotland. It’s a brilliant alternative to kangaroo and doesn’t get enough credit. It’s lean, it’s flavourful, and it makes you feel like you’re making slightly fancier food without doing anything different. I use a locally made venison sausage that’s got a bit of pepper and herbs in it, but whatever’s available will do. It’s also a bit better for you than traditional sausages, which is a nice bonus.
And while this tray bake is hearty, it’s not heavy. I find it satisfying in that really grounded way, where you feel full but not sluggish. It’s also surprisingly balanced – you’ve got carbs, protein, a bit of fruit, some veg. I’m not calling it a health food, but I’m also not feeling guilty about seconds. Which is good, because I always want seconds.
Ingredients Breakdown
The Venison Sausage and Black Pudding Tray Bake is a perfect blend of autumnal comfort and simplicity. The main stars of the dish are the venison sausages and black pudding, both cut into hearty chunks that crisp and caramelise in the oven. The venison brings a lean, gamey richness, while the black pudding adds a deep, slightly sweet earthiness that elevates the whole dish.
The base of the bake comes together with a mix of chunky potatoes, juicy red apple, and sweet red onion. Whole garlic cloves roast up beautifully, mellowing out and flavouring everything they touch. Cherry tomatoes are added for a burst of freshness and acidity, balancing the richness of the meat. Everything is tossed in olive oil, seasoned generously with salt and pepper, and roasted until golden and bubbling.
It’s a short list of ingredients, but each one plays a key role. The potatoes keep it grounded, the apple and onion bring that soft autumn sweetness, and the garlic and black pudding give it punch and character. It’s simple, rustic cooking at its best and proves that you really don’t need a huge list of fancy ingredients to make something deeply satisfying. Just a tray, a hot oven, and a few good-quality basics.
