why make this recipe
Oven Baked Sausages with Potatoes, Vegetables, and Gravy is a comforting and easy dish perfect for busy weeknights or family gatherings. This recipe brings together juicy sausages, tender potatoes, and flavorful vegetables, all topped with a rich gravy. The best part? Everything cooks in one pan, which makes both preparation and cleanup a breeze. It’s a hearty meal that your whole family will love!
how to make Oven Baked Sausages with Potatoes, Vegetables, and Gravy
Ingredients:
- 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
- 8 – 10 sausages (500-700g / 1-1.4lb)
- Oil spray (optional)
- 2 tbsp / 30g melted butter, unsalted
- 2 1/2 tbsp flour (plain/all purpose)
- 2 cups / 500 ml beef broth (or chicken)
- Fresh thyme, for garnish (optional)
Directions:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Place potato, carrot, onion, and garlic in a large bowl. Toss well to coat with olive oil, thyme, oregano, salt, and pepper.
- Add sausages to the vegetable mix and toss briefly to combine.
- Transfer the mixture into a roasting pan. Make sure the vegetables are stacked about 2 deep. Arrange sausages on top.
Gravy
- In the same bowl used for the vegetables, add melted butter and flour. Whisk until combined.
- Slowly add a bit of beef broth while whisking, then add the remaining broth. Don’t worry if some butter bits float.
- Pour the gravy around the sides of the pan, avoiding the sausages and veggies.
- Optionally, spray sausages with oil for extra browning.
Baking
- Bake for 25 minutes, then turn the sausages. If desired, spray again with oil and bake for another 25 minutes, until sausages are browned and potatoes are tender.
- Serve sausages and vegetables with gravy on top, garnished with fresh thyme if wished.
how to serve Oven Baked Sausages with Potatoes, Vegetables, and Gravy
This dish is best served hot right out of the oven. Plate the sausages and vegetables, then drizzle the gravy over them. Garnish with fresh thyme leaves for a nice touch. It pairs well with crusty bread or a side salad for a complete meal.
how to store Oven Baked Sausages with Potatoes, Vegetables, and Gravy
Store any leftovers in an airtight container in the fridge. They can stay fresh for about 3-4 days. Reheat in the oven or microwave until piping hot before serving again.
tips to make Oven Baked Sausages with Potatoes, Vegetables, and Gravy
- Use your favorite type of sausage for added flavor.
- Feel free to mix and match vegetables based on what you have on hand.
- For a slightly crispy texture, bake the sausages and vegetables for a few extra minutes.
variation
You can use sweet potatoes instead of regular potatoes for a different flavor. Adding bell peppers or zucchini can also give it a fresh twist. For a spicy kick, try using spicy sausages or adding crushed red pepper flakes to the vegetables.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just make sure to cook them a little longer to ensure they are heated through.
Can I make this recipe ahead of time?
Yes, you can prepare the sausages and veggies ahead of time and keep them in the fridge. Make the gravy just before baking for the best results.
What can I substitute for beef broth?
Chicken broth, vegetable broth, or even water can be used if you don’t have beef broth on hand. Each will give a slightly different flavor to the dish.
Oven Baked Sausages with Potatoes, Vegetables, and Gravy
Ingredients
For the vegetables
- 700 g 700g / 1.4 lb baby potatoes, halved
- 3 3 carrots, peeled and cut into 2"/5cm pieces
- 2 2 red onions, each cut into 8 wedges
- 2 cloves 2 garlic cloves, minced
- 2 tbsp 2 tbsp olive oil
- 2 tsp 2 tsp dried thyme
- 1 tsp 1 tsp dried oregano
- Salt and pepper
For the sausages and gravy
- 8-10 8 – 10 sausages (500-700g / 1-1.4lb) Use your favorite type of sausage.
- 2 tbsp 2 tbsp / 30g melted butter, unsalted For the gravy.
- 2.5 tbsp 2 1/2 tbsp flour (plain/all purpose) For thickening the gravy.
- 500 ml 2 cups / 500 ml beef broth (or chicken) Can substitute with chicken or vegetable broth.
- Fresh thyme, for garnish (optional)
- Oil spray (optional) For extra browning of sausages.
Instructions
Preparation
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Place potato, carrot, onion, and garlic in a large bowl. Toss well to coat with olive oil, thyme, oregano, salt, and pepper.
- Add sausages to the vegetable mix and toss briefly to combine.
- Transfer the mixture into a roasting pan. Make sure the vegetables are stacked about 2 deep. Arrange sausages on top.
Gravy
- In the same bowl used for the vegetables, add melted butter and flour. Whisk until combined.
- Slowly add a bit of beef broth while whisking, then add the remaining broth. Don’t worry if some butter bits float.
- Pour the gravy around the sides of the pan, avoiding the sausages and veggies.
- Optionally, spray sausages with oil for extra browning.
Baking
- Bake for 25 minutes, then turn the sausages. If desired, spray again with oil and bake for another 25 minutes, until sausages are browned and potatoes are tender.
- Serve sausages and vegetables with gravy on top, garnished with fresh thyme if wished.