Nico's Cook In, Cook Out30 Minutes

Harissa Cocktail Sausage Traybake with herby tahini yoghurt

Name: Harissa Cocktail Sausage Traybake with herby tahini yoghurt
Total time: 30 min
Yield: 4 servings
Ingredients: 1 x 400g tin tomatoes; 2 tsp tomato puree; 3 tsp harissa paste; 1 tsp chilli paste; 2 x 400g tin butter beans, drained; 1 jar roasted peppers, drained and sliced; 16 cocktail sausages; ½ block feta; For the herby yoghurt; 150g Greek yoghurt; 1 garlic clove, minced; Zest and juice of 1 lemon; Handful dill, finely chopped (keep some for garnish); Handful of flat leaf parsley, finely chopped (keep some for garnish); Drizzle olive oil; Salt and freshly ground pepper

Nico ReynoldsFrom the series · Nico's Cook In, Cook Out

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowAll Fired Up

Method

Preheat oven to 200C

Brown sausages in a large baking tray with a drizzle of oil

Once browned add the tomatoes, tomato puree, harissa, chilli paste, butter beans and sliced roasted peppers to a. Season and mix everything together.

Sprinkle the feta cheese over the top. Cook in the oven for 25 minutes until bubbling and the sausages are cooked through.

Whilst the sausages are in the oven, mix the ingredients for the yoghurt together starting with the garlic and lemon.

Remove the tray bake from the oven and drizzle over the herby yoghurt, finishing with a drizzle of olive oil and some of the chopped parsley and dill.

Cook's notes

Brown the sausages in the tray first before the sauce goes in — that bit of colour adds a savoury depth you don't get from just baking them raw in the tomato.
Harissa brands vary a lot in heat, so start with less and taste; you can always stir in more, but you can't take it back out.
Drain and rinse the butter beans well so they don't cloud the sauce, and fold them in gently to keep them whole.
Crumble the feta over the top rather than stirring it through — it holds its shape and takes on a bit of colour under the heat.
Make the herb yoghurt while the tray is in the oven and start it with the garlic and lemon so the raw garlic mellows a little before serving.

Serve with Warm flatbreads or crusty bread are essential for scooping up the sauce, and a simple green salad keeps it fresh. A glass of chilled rosé or a light red stands up to the harissa.

Make ahead & storage The traybake keeps in the fridge for up to 3 days and reheats well, covered, at 180C until piping hot. Store the herb yoghurt separately and spoon it over fresh each time.

30 Minutes

Recipe by Nico Reynolds · From the series Nico's Cook In, Cook Out · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

492kcal

27gprotein

35gcarbs

29gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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