Description

This Oven Baked Sausages with Potatoes, Vegetables and Gravy recipe is a hearty and comforting meal perfect for family dinners. It features succulent sausages baked atop a bed of seasoned baby potatoes, carrots, and red onions, all smothered in a rich homemade gravy made from beef or chicken broth. The dish is easy to prepare with simple ingredients, making it an ideal option for cozy weeknight meals or weekend feasts.

Ingredients

Scale

Vegetables and Seasoning

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
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, for browning)

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)

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Instructions

Preheat Oven: Set your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens and let it fully preheat to ensure even cooking.
Prepare Vegetables: In a large bowl, combine the halved baby potatoes, carrot pieces, onion wedges, and minced garlic. Toss thoroughly with olive oil, dried thyme, dried oregano, salt, and pepper until all the vegetables are evenly coated with the seasoning.
Add Sausages: Briefly toss the sausages with the seasoned vegetables in the same bowl, then transfer everything into a large roasting pan. Stack the vegetables roughly two layers deep and place the sausages on top to promote even cooking.
Make Gravy: Using the same bowl, whisk together the melted butter and plain flour until smooth. Gradually pour in a small amount of broth to loosen the mixture while whisking constantly, then add the remaining broth and whisk until fully combined. Carefully pour the gravy mixture down the side of the roasting pan, avoiding direct pouring over the sausages and vegetables to maintain their texture.
Initial Bake: Lightly spray the sausages with oil to encourage browning, then place the roasting pan in the preheated oven. Bake for 25 minutes to start cooking the sausages and soften the vegetables.
Flip and Finish Baking: Remove the pan from the oven, turn the sausages over, and spray again with oil if desired for enhanced browning. Return the pan to the oven and bake for an additional 25 minutes until the sausages are nicely browned and the potatoes are tender.
Serve: Remove the pan from the oven, plate the sausages and vegetables, pour the resulting gravy over the dish, and optionally garnish with fresh thyme leaves. Serve hot for a delicious, comforting meal.

Notes

You can use either pork or chicken sausages depending on preference or dietary requirements.
Make sure to cut vegetables uniformly to ensure even cooking.
Using a roasting pan helps the heat distribute evenly for perfectly baked sausages and vegetables.
If you prefer thicker gravy, reduce the broth slightly or add a bit more flour in the roux.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Allow the sausages to brown well for maximum flavor and appealing texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: British