Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
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Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
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Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!
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Ingredients
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
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper
Sausages
- 8 - 10 sausages (500-700g / 1-1.4lb) (Note 2)
- Oil spray (optional)
Gravy
- 2 tbsp / 30g melted butter, unsalted
- 2 1/2 tbsp flour (plain / all purpose)
- 2 cups / 500 ml beef broth (or chicken) (Note 3)
- fresh thyme , for garnish (optional)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place Vegetable ingredients in a large bowl. Toss well to coat.
- Add sausages and toss briefly.
- Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.
Gravy
- In the same bowl used for the vegetables, add butter and flour. Whisk.
- Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)
- Pour down the side of the pan (don't pour over the sausages or veggies).
- Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
Baking
- Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
- Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)
Notes
- Potatoes: I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.
- Sausages: Use any sausage of choice here, I use thick pork ones.
- Broth: The original recipe was made using chicken broth (liquid stock). I have changed this to beef broth because I think it makes a deeper flavoured gravy and also makes the gravy colour more brown. But it works really well with chicken too, it is just that the colour will be paler.
- Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the oven, heat retention of your pan etc.
- If too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the oven for a few minutes - it should reduce fairly quickly because of the large surface area.
- If too thick, just add a splash of hot water - a bit at a time!
- Nutrition per serving, assuming 4 servings made using lean sausages, assuming all the gravy is consumed.
- Originally published December 2015. Updated with new photos, new video, new words, and a slightly streamlined / improved recipe in March 2019. Updated for housekeeping matters January 2019 - no change to recipe, readers love it as is!
- Originally published December 2015. Updated with new photos, new video, new words, and a slightly streamlined / improved recipe in March 2019. Updated for housekeeping matters January 2019 - no change to recipe, readers love it as is!
Nutrition Information
Show Details
Serving
522g
Calories
649cal
(32%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
46g
(71%)
Saturated Fat
15g
(75%)
Cholesterol
106mg
(35%)
Sodium
1074mg
(45%)
Potassium
1406mg
(40%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
7945IU
(159%)
Vitamin C
25mg
(28%)
Calcium
93mg
(9%)
Iron
7.3mg
(41%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 522g | |
| Calories | 649cal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 46g | 71% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 1074mg | 45% |
| Potassium | 1406mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 7945IU | 159% |
| Vitamin C | 25mg | 28% |
| Calcium | 93mg | 9% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
732 reviews
Excellent
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