Description
Enjoy this hearty recipe for Oven Baked Sausages with Potatoes, Vegetables, and rich homemade gravy. Perfectly roasted baby potatoes, carrots, and onions are complemented by juicy sausages and a savory thyme-infused gravy, creating a comforting and satisfying meal ideal for family dinners.
Ingredients
Scale
Vegetables
- 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
Seasonings & Oil
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Oil spray (optional)
Sausages
- 8 – 10 sausages (500-700g / 1-1.4 lb), such as pork or chicken sausages
Gravy
- 2 tbsp / 30g melted unsalted butter
- 2 1/2 tbsp plain / all-purpose flour
- 2 cups / 500 ml beef broth (or chicken broth)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens, allowing it to fully preheat to ensure even cooking.
- Prepare Vegetables: Place baby potatoes, carrots, onions, and minced garlic into a large bowl. Toss them with olive oil, dried thyme, dried oregano, salt, and pepper until all pieces are evenly coated.
- Combine Sausages and Vegetables: Briefly toss the sausages in the same bowl with the seasoned vegetables to coat lightly. Transfer everything into a large roasting pan, stacking the vegetables approximately two layers deep and arrange the sausages on top to ensure even roasting.
- Make the Gravy Base: Using the same bowl, whisk together melted butter and flour until smooth. Gradually pour in a splash of broth while whisking to loosen the mixture, then add the remaining broth and whisk again until fully combined for a smooth gravy.
- Add Gravy to Pan: Carefully pour the prepared gravy down the side of the roasting pan, avoiding pouring directly over the sausages and vegetables to maintain their texture.
- Bake and Brown: Optionally spray sausages with oil to enhance browning. Place the roasting pan in the oven and bake for 25 minutes.
- Turn and Continue Baking: Remove the pan, turn sausages over, spray with oil again if desired, then bake for another 25 minutes or until sausages are browned and potatoes are tender.
- Serve and Garnish: Transfer sausages and vegetables to serving plates, pour the gravy over, and garnish with fresh thyme leaves if using. Serve hot for a delicious, comforting meal.
Notes
- Use either pork or chicken sausages based on preference; cooking times remain the same.
- Potatoes and carrots should be cut uniformly to ensure even roasting.
- Spraying the sausages lightly with oil helps achieve a better browning effect but is optional.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for the gravy.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
