Experience a comforting and hearty meal with this Oven Baked Sausages with Potatoes, Vegetables, and Gravy recipe. Perfectly roasted sausages and vegetables paired with a rich and savory gravy make this dish a delightful and easy dinner option for any night of the week.
This dish has become a staple in our household, especially on busy weeknights. My husband loves the flavorful sausages, while the kids enjoy the tender, roasted potatoes and vegetables. The best part is how simple it is to prepare, making it a go-to for any occasion. I remember the first time I made it; everyone went back for seconds, and it quickly became a family favorite.
Why This Oven Baked Sausages with Potatoes, Vegetables, and Gravy
What Makes This Recipe Special
- Convenient One-Pan Meal: Easy preparation and cleanup, perfect for busy weeknights.
- Rich Flavors: The combination of roasted vegetables, savory sausages, and homemade gravy creates a deliciously comforting dish.
- Versatile Ingredients: Use your favorite sausages and customize the vegetables to your liking.
- Perfectly Balanced: The blend of herbs and seasoning ensures a well-rounded flavor profile.
Ingredients
Vegetables:
- 700g / 1.4 lb baby potatoes, halved
- 3 carrots, peeled and cut into 5 cm (2 inch) pieces
- 2 red onions, each cut into 8 wedges
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Sausages:
- 8 – 10 sausages (500-700g / 1-1.4 lb)
- Oil spray (optional)
Gravy:
- 2 tablespoons / 30g melted unsalted butter
- 2 1/2 tablespoons flour (plain / all-purpose)
- 2 cups / 500 ml beef broth (or chicken broth)
- Fresh thyme, for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan/convection oven.
- Prepare Vegetables: In a large bowl, combine the baby potatoes, carrots, red onions, minced garlic, olive oil, dried thyme, oregano, salt, and pepper. Toss well to coat evenly.
- Add Sausages: Add the sausages to the bowl and toss briefly to coat with the oil and seasonings.
- Transfer to Roasting Pan: Transfer the vegetables and sausages into a roasting pan, ensuring the vegetables are stacked about two layers deep. Arrange the sausages on top of the vegetables.
- Make the Gravy: In the same bowl used for the vegetables, add the melted butter and flour. Whisk until well combined. Gradually whisk in the beef broth until smooth. Don’t worry if there are some floating butter bits.
- Pour Gravy: Pour the gravy mixture along the side of the roasting pan, avoiding pouring it directly over the sausages and vegetables.
- Optional Oil Spray: Spray the sausages with oil for better browning, especially if using lean sausages.
- Bake: Bake for 25 minutes. Then, turn the sausages and spray with oil again (if using). Continue baking for another 25 minutes, or until the sausages are browned and the potatoes are tender.
- Serve: Serve the sausages and vegetables hot, with the gravy poured over the top. Garnish with fresh thyme leaves if desired.
Notes
- Gravy Thickness: If the gravy is too thick, add a bit more broth to reach your desired consistency. If it’s too thin, let it cook a bit longer to reduce.
- Vegetable Variations: Feel free to add other vegetables such as bell peppers or zucchini for added variety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
