Oven Baked Sausages with Potatoes, Vegetables, and Gravy is a comforting dish that brings warmth and satisfaction to the table. This recipe combines juicy sausages, tender baby potatoes, and colorful vegetables, all baked together until everything is soft and flavorful. It’s perfect for family dinners or cozy gatherings.
Why Make This Recipe
This recipe is not just delicious; it’s also simple to prepare. You can toss everything in one pan and let the oven do the work. The combination of savory sausages and fresh vegetables makes it a well-rounded meal. Plus, the homemade gravy adds a rich flavor that ties everything together. It’s a great way to impress your family or friends without spending hours in the kitchen.
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, cut into 8 wedges each
- 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 unsalted melted butter
- 2 1/2 tbsp plain/all purpose flour
- 2 cups / 500 ml beef or chicken broth
- Fresh thyme, for garnish (optional)
Directions:
- Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
- Place the vegetables in a large bowl and toss them well with olive oil, dried thyme, dried oregano, salt, and pepper.
- Add the sausages to the bowl and toss briefly to combine.
- Transfer everything into a roasting pan. Make sure the vegetables are stacked about 2 deep in the pan.
- Rearrange the sausages so that they are on top of the vegetables.
- To make the gravy, melt the butter in a small saucepan over medium heat. Add flour and stir for about 1 minute until it forms a paste.
- Slowly add the broth to the saucepan, whisking continuously until the mixture thickens and is smooth.
- Pour the gravy over the sausages and vegetables in the roasting pan.
- Bake in the oven for about 40–50 minutes, or until the sausages are cooked through and the vegetables are tender.
How to Serve Oven Baked Sausages with Potatoes, Vegetables, and Gravy
This dish is best served hot from the oven. You can garnish it with fresh thyme for a pop of color. Serve it directly from the roasting pan for a rustic, family-style meal. Pair it with crusty bread to soak up the delicious gravy.
How to Store Oven Baked Sausages with Potatoes, Vegetables, and Gravy
If you have leftovers, let the dish cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Oven Baked Sausages with Potatoes, Vegetables, and Gravy
- For extra flavor, choose high-quality sausages, such as Italian or chicken sausages.
- Feel free to add other vegetables like bell peppers or zucchini based on your preferences.
- Ensure that the roasting pan is large enough so that the ingredients are not overcrowded, allowing them to roast evenly.
Variation
You can customize this recipe easily. Try using different types of sausages, such as turkey or lamb, or swap out the vegetables for whatever you have on hand. You can also add herbs like rosemary or sage for additional flavor.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables in this recipe. Just be sure to thaw and drain them before adding them to the roasting pan.
2. How do I know when the sausages are cooked?
The sausages are fully cooked when they reach an internal temperature of 75°C/165°F. You can also cut one open to check if it is no longer pink inside.
3. Can I make this dish ahead of time?
Yes, you can prepare the vegetables and sausages in advance, then refrigerate them. When ready to cook, just follow the baking instructions. For best results, bake immediately after prepping.
Oven Baked Sausages with Potatoes, Vegetables, and Gravy
Ingredients
For the Dish
- 700 g baby potatoes, halved
- 3 carrots, peeled and cut into 2″/5cm pieces
- 2 red onions, cut into 8 wedges each
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper
- 8 – 10 pieces sausages (500-700g / 1-1.4lb)
- spray Oil spray (optional)
For the Gravy
- 30 g unsalted melted butter
- 2.5 tbsp plain/all purpose flour
- 500 ml beef or chicken broth
- Fresh thyme, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
- Place the vegetables in a large bowl and toss them well with olive oil, dried thyme, dried oregano, salt, and pepper.
- Add the sausages to the bowl and toss briefly to combine.
- Transfer everything into a roasting pan, ensuring the vegetables are stacked about 2 deep in the pan.
- Rearrange the sausages to place them on top of the vegetables.
Cooking
- To make the gravy, melt the butter in a small saucepan over medium heat. Add the flour and stir for about 1 minute until it forms a paste.
- Slowly add the broth to the saucepan, whisking continuously until the mixture thickens and is smooth.
- Pour the gravy over the sausages and vegetables in the roasting pan.
- Bake in the oven for about 40–50 minutes, or until the sausages are cooked through and the vegetables are tender.
