Oven Baked Sausages and Gravy with Potatoes and Carrots
Juicy sausages, baby potatoes, carrots, and red onions roast together under a silky broth gravy in one pan.
Equipment
- Roasting pan
- Large mixing bowl
- Small saucepan
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb baby potatoes halved
- 3 carrots peeled and cut into 2 inch pieces
- 2 red onions cut into 8 wedges each
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ lb pork sausages about 8 links
- 2 tbsp unsalted butter for the gravy
- 2 ½ tbsp all purpose flour for the gravy
- 2 cup low sodium beef or chicken broth for the gravy
- 1 tbsp fresh thyme leaves for garnish
Instructions
Cooking
- Season. Heat the oven to 400 degrees F. Toss the potatoes, carrots, onions, garlic, oil, herbs, and pepper in a large bowl, then add the sausages and toss once more.
- Layer. Pile everything into a large roasting pan with the vegetables about 2 deep and the sausages sitting on top.
- Whisk the gravy. Melt the butter over medium heat, stir in the flour for 1 minute until pale and bubbly, then whisk in the broth until thick and smooth, about 3 minutes.
- Bake. Pour the gravy over the pan and bake 40 to 50 minutes, until the sausages read 160 degrees F and a fork slips easily into the potatoes.
- Rest and garnish. Let the pan sit for 5 minutes, then top with fresh thyme and serve with plenty of gravy.
Notes
Substitutions: Chicken or turkey sausages work too, and gluten free flour can thicken the gravy.
Tips: Brown the sausages in a skillet first for deeper color, and cut the vegetables to the same size so they cook evenly.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat until the center reaches 165 degrees F.