Sweet & Savory Glazed Tray-Baked Sausages with Onions
Juicy sausages roasted on a bed of caramelized onions, finished with a sticky sweet-savory glaze. Easy, crowd-pleasing, and transformative — perfect for weeknights or parties.
Ingredients
- 2 lb (900 g) pork sausages (or your favorite sausages)
- 2 medium yellow onions, sliced into rings
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 3 tbsp maple syrup or honey
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar or white wine vinegar
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish (optional)
Method
- Preheat & prep: Preheat oven to 200°C / 400°F. Lightly oil a 9×13-inch (or similar) roasting pan.
- Onion base: Toss sliced onions with 1 tbsp olive oil and a pinch of salt. Spread them evenly in the pan.
- Arrange sausages: Place sausages on top of the onions in a single layer.
- Make the glaze: Whisk brown sugar, maple syrup (or honey), Dijon, soy sauce, vinegar, smoked paprika and remaining olive oil in a bowl until smooth.
- First glaze: Brush about half the glaze over sausages and onions; reserve the rest for basting.
- Roast: Roast for 20 minutes. Remove, baste with remaining glaze, turn sausages if you want even color, then roast another 12–15 minutes until sausages are browned and cooked through (internal temp ~70°C / 160°F for pork).
- Finish: Optional — broil 1–2 minutes to caramelize the top (watch closely). Rest 5 minutes before serving.
- Serve: Garnish with parsley if desired. Serve with mashed potatoes, crusty bread, or mustard on the side.
Pro tips:
• Don’t crowd the pan too tightly — sausages brown better with a little space.
• Use chicken or pork sausages or try spicy sausages for a kick. Adjust cooking time for very large sausages.
• The pan juices are delicious — spoon them over mashed potatoes or rice.
• Don’t crowd the pan too tightly — sausages brown better with a little space.
• Use chicken or pork sausages or try spicy sausages for a kick. Adjust cooking time for very large sausages.
• The pan juices are delicious — spoon them over mashed potatoes or rice.
Prep: 10 minutes • Cook: ~35 minutes • Serves: 6–8
