Cooking sausages in the oven with vegetables is a quick dinner you can throw together in mere minutes. The bonus is that this Sausage Bake comes with gravy, and it’s all made in one pan!
Ingredients
VEGETABLES
700g / 1.4 lbbaby potatoes, halved
3carrots, peeled and cut into 2"/5cm pieces
2red onions, each cut into 8 wedges
2garlic cloves, minced
2tbspolive oil
2tspdried thyme
1tspdried oregano
Salt and pepper
SAUSAGES
8 - 10sausages (500-700g / 1-1.4lb)(Note 2)
Oil spray(optional)
GRAVY
2 tbsp / 30gmelted butter, unsalted
2 1/2tbspflour(plain / all purpose)
2 cups / 500 mlbeef broth (or chicken)(Note 3)
Fresh thyme, for garnish (optional)
Directions
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place Vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
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.
GRAVY
In the same bowl used for the vegetables, add butter and flour. Whisk.
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)
Pour down the side of the pan (don't pour over the sausages or veggies).
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.
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)