My healthy sausage and potato bake is an easy midweek meal, which goes down well with the whole family. It is low in fat and high in protein too as I use Heck chicken sausages in place of normal sausages.
It is easy to make and perfect for chilly evenings as well, when you want a hearty meal. Shove it in the oven and it won’t take long.
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I created this chicken sausage recipe when I wanted a meal that is high in protein and lower in calories but which would be a good winter warmer and full of flavour.
It features regularly on my meal plan now as we really enjoy it!
I serve it with green vegetables on the side, but you can also add in other vegetables to bulk it out further as well.
This sausage and potato bake is easy to make and is great on a busy evening when you want something filling for supper but which won’t be too heavy.
It works all year round – good for spring, summer, autumn or winter!
I also like to add different vegetables like butternut squash, yellow peppers, carrots and so on depending on what I have in the fridge.
It would be ideal served with my mozzarella and herb soda bread.
Ingredients
Here are the ingredients you will need for this chicken sausage bake. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- onion – adds depth of flavour and sweetness to the tomato sauce.
- red pepper – adding flavour and nutrients to the dish. You can use different colour peppers and also add in some mushrooms, courgette or other veggies.
- garlic – another ingredients that heightens the flavour of the sauce.
- olive oil – used to fry the onion and garlic and also drizzled over the dish so the top of the sausages and potatoes brown in the oven.
- tinned chopped tomatoes – these provide the base of the tomato sauce.
- tomato puree – this helps to thicken the sauce and intensify the tomato flavour.
- baby or new potatoes – these bulk out the dish and make it go further.
- chicken sausages – I use Heck Chicken Italia usually but there are other brands and supermarket own versions available.
- dried oregano – this balances the dish, it has a pungent and earthy flavour. You can use another herb like dried parsley or thyme if you like, although oregano works well.
- rosemary – fresh or dried. To garnish and also adds more herby flavour!
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this chicken sausage bake with potatoes recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Fry the onion in the oil until translucent. Add the garlic and cook for one minute.
Step 2. Add the pepper, tin of tomatoes, tomato purée and half a tin of water.
Step 3. Simmer until the sauce has reduced and thickened (5-10 minutes).
Step 4. Pour the sauce into an oven dish. Put the halved baby potatoes on top of the sauce, then the sausages on top of that. Mix around. Drizzle a little oil over the potatoes and sausages. Sprinkle over the oregano and season with salt and pepper.
Bake for 45 minutes at 180°C / 350°F, or until the potatoes are tender. Garnish with some rosemary and serve with green veg.
Recipe
Healthy Sausage and Potato Bake
Ingredients
- 1 large onion diced
- 1 red pepper chopped
- 1 clove garlic crushed
- 2 tsp olive oil
- 400 g (14 oz) chopped tomatoes 1 tin
- 1 tbsp tomato purée
- 400 g (2½ cups) baby potatoes halved
- 10 Heck chicken Italia sausages
- 1 tsp dried oregano
- 3 tsp fresh rosemary
Instructions
- Fry the onion in the oil until translucent. Add the garlic and cook for one minute.1 large onion, 1 clove garlic, 2 tsp olive oil
- Add the pepper, tin of tomatoes, tomato purée and half a tin of water. Simmer until thickened.1 red pepper, 400 g chopped tomatoes, 1 tbsp tomato purée
- Pour the sauce into an oven dish. Put the halved baby potatoes on top of the sauce, then the sausages on top of that. Mix round. Use a few sprays of olive oil to oil the potatoes and sausages lightly. Sprinkle over the oregano.400 g baby potatoes, 10 Heck chicken Italia sausages, 1 tsp dried oregano
- Bake for 45 minutes at 180℃ (fan) / 350℉. Garnish with fresh rosemary and serve.3 tsp fresh rosemary
Emily Lowe says
Is this really only for two people? 🙂
bakingqueen74 says
As it uses the thin chicken sausages it serves two hungry adults in my house, it may serve more for you 🙂
choclette says
Shove it in the oven Lucy? I’m in shock. Don’t say the slow cooker has been put into retirement 😉 This sounds really flavoursome – I do like my cold weather comfort food 🙂
bakingqueen74 says
teehee Choclette I wondered if anyone would notice the irony! It was a great midweek meal for us when I didn’t have food in for the slow cooker earlier on for once 😉
efwalt says
Fab recipe Lucy! I’m a huge fan of heck sausages and this is a great way of doing something other than just sausage and mash 🙂 I bet the herbs in the sausages go really well with the rest of the dish!
bakingqueen74 says
Thanks Emma, the sausages are so tasty done this way
Jo Brigdale says
This looks delicious and I love that it is healthy too. Lovely comfort food
bakingqueen74 says
Thanks Jo, you don’t need to feel deprived when you can have hearty meals like this
Cat says
This looks delicious! Perfect for a cold winter’s evening.
bakingqueen74 says
Thanks Cat, it was tasty and so good to be able to make it after work!