Description
Oven Baked Sausages with Potatoes, Vegetables, and Gravy is a comforting, hearty meal featuring perfectly roasted baby potatoes, carrots, and red onions cooked alongside juicy sausages. The dish is finished with a rich, homemade gravy made from butter, flour, and beef broth, creating a delicious blend of flavors that’s ideal for any family dinner.
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
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Sausages
- 8 – 10 sausages (500-700g / 1-1.4lb), 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 a fan/convection oven, and allow it to fully preheat for optimal roasting.
- Prepare vegetables: In a large bowl, combine the halved baby potatoes, peeled carrot pieces, red onion wedges, and minced garlic. Toss these vegetables well with olive oil, dried thyme, dried oregano, salt, and pepper until evenly coated to ensure flavor distribution.
- Add sausages: Briefly toss the sausages in the same bowl with the coated vegetables, then transfer the entire mixture into a large roasting pan. Stack the vegetables about two layers deep and arrange the sausages evenly on top for uniform cooking.
- Make gravy: Using the same bowl, whisk together melted butter and flour until smooth to form a roux. Gradually add a splash of beef broth, whisking continuously to loosen the mixture, then pour in the remaining broth and whisk until the gravy is fully combined. Pour the gravy carefully down the side of the roasting pan, avoiding the sausages and vegetables to keep their textures intact.
- Optional oil spray: Lightly spray the sausages with oil to promote better browning and crispness during roasting.
- Bake first stage: Place the roasting pan in the preheated oven and bake for 25 minutes, allowing the vegetables to soften and the sausages to begin cooking through.
- Turn and continue baking: Remove the pan from the oven, turn the sausages over to ensure even cooking, spray again with oil if desired, and return the pan to the oven for an additional 25 minutes until the sausages are browned and the potatoes are tender.
- Serve: Plate the sausages and vegetables, ladle the rich gravy over the top, and garnish with fresh thyme leaves if desired. Serve immediately for a warm, delicious meal.
Notes
- For a different flavor twist, try using chicken or turkey sausages instead of pork.
- If you prefer a thicker gravy, cook it a few extra minutes on the stovetop before pouring over the dish.
- Oil spray is optional but helps to achieve a golden, crispy sausage skin.
- This dish pairs well with a simple green salad or steamed greens for added freshness.
- Make sure to check the sausages for doneness by cutting into one to ensure they’re fully cooked through before serving.
