Description
A hearty and comforting Oven Baked Sausages with Potatoes, Vegetables and Gravy recipe featuring flavorful pork or chicken sausages baked alongside baby potatoes, carrots, red onions, and a rich homemade gravy. This one-pan roast combines simple ingredients for an easy yet satisfying meal perfect for family dinners.
Ingredients
Scale
Vegetables
- 700g / 1.4 lb baby potatoes, halved
- 3 carrots, peeled and cut into 2″/5cm pieces
- 2 red onions, each cut into 8 wedges
- 2 garlic cloves, minced
Seasonings & Oil
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Sausages
- 8 – 10 sausages (500-700g / 1-1.4 lb), such as pork or chicken sausages
- Oil spray (optional)
Gravy
- 2 tbsp / 30g melted unsalted butter
- 2 1/2 tbsp plain / all-purpose flour
- 2 cups / 500 ml beef broth (or chicken broth)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven: Set your oven to 200°C (390°F) for a standard oven or 180°C (350°F) for fan/convection ovens, and allow it to fully preheat to the correct temperature.
- Prepare vegetables: In a large bowl, combine the halved baby potatoes, peeled and chopped carrots, red onion wedges, and minced garlic. Toss with olive oil, dried thyme, dried oregano, salt, and pepper until all the vegetables are evenly coated with the seasoning and oil.
- Add sausages: Toss the sausages briefly in the same bowl with the vegetable mixture to integrate flavors. Transfer the sausages and vegetables into a large roasting pan, stacking the vegetables about two layers deep, then arrange the sausages on top for even cooking.
- Make gravy: Using the same large bowl, add the melted unsalted butter and plain flour. Whisk together until smooth to form a roux. Gradually add a splash of the beef or chicken broth while continuing to whisk to loosen the mixture, then add the remaining broth and whisk until the gravy is well combined and smooth. Pour the gravy carefully down the side of the roasting pan, avoiding direct pouring over the sausages and vegetables to maintain their texture.
- Optional oil spray: Lightly spray the sausages with oil to encourage better browning during baking.
- Bake first half: Place the roasting pan in the preheated oven and bake for 25 minutes, allowing the sausages to start cooking and the vegetables to soften slightly.
- Turn sausages and continue baking: Remove the pan from the oven, carefully turn the sausages over, and spray again with oil if desired. Return the pan to the oven and bake for an additional 25 minutes, or until the sausages are evenly browned and cooked through, and the potatoes are tender.
- Serve: Plate the sausages and vegetables, pour some of the rich gravy over the top, and garnish with fresh thyme leaves if you like. Serve hot for a wholesome, comforting meal.
Notes
- You can substitute beef broth with chicken broth as per preference or dietary restrictions.
- Spraying the sausages with oil is optional but helps achieve a nice browned exterior.
- Ensure to turn the sausages halfway through baking for even cooking and browning.
- Use fresh thyme garnish for an aromatic finish but it is optional.
- This recipe works well with pork or chicken sausages; choose your favorite variety.
