Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.99 out of 5 stars
(244)
Ingredients
4 servings
- 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
- 8 - 10 sausages (500-700g / 1-1.4lb) (Note 2)
- Oil spray (optional)
- 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)
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Preparation
Step 1
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Step 2
Place Vegetable ingredients in a large bowl. Toss well to coat.
Step 3
Add sausages and toss briefly.
Step 4
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.
Step 5
Gravy
Step 6
In the same bowl used for the vegetables, add butter and flour. Whisk.
Step 7
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)
Step 8
Pour down the side of the pan (don't pour over the sausages or veggies).
Step 9
Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
Step 10
Baking
Step 11
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.
Step 12
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)
Step 13
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