Oven Baked Sausages with Potatoes, Vegetables, and Gravy
A comforting dish featuring juicy sausages, tender baby potatoes, and colorful vegetables, baked together with a rich homemade 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.
Notes
This dish is best served hot from the oven. Garnish with fresh thyme for color. Pair it with crusty bread to soak up the gravy. If using leftovers, cool completely before storing in an airtight container for up to 3 days.