Description
This hearty oven-baked sausage dish combines tender sausages with roasted potatoes and vegetables, all topped with a rich, homemade gravy. Perfect for a comforting family dinner, it offers a savory blend of flavors with minimal effort, baked to perfection in the oven.
Ingredients
Units
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
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Sausages
- 8 – 10 sausages (500-700g / 1-1.4lb), such as pork sausages
- Oil spray (optional)
Gravy
- 2 tbsp / 30g melted unsalted butter
- 2 1/2 tbsp all-purpose flour
- 2 cups / 500 ml beef broth (or chicken broth)
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven: Set your oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan/convection oven. Let it fully preheat before baking.
- Prepare vegetables: In a large bowl, combine baby potatoes, carrots, red onion wedges, minced garlic, olive oil, thyme, oregano, salt, and pepper. Toss well to evenly coat all pieces.
- Add sausages: Briefly toss the sausages in the vegetable mixture. Transfer everything into a roasting pan, arranging the sausages on top so the vegetables are stacked about 2 layers deep.
- Make gravy: In the same bowl used for vegetables, melt the butter and whisk in the flour until smooth. Gradually add a splash of beef or chicken broth, whisking continuously, then add the remaining broth. Pour this gravy mixture down the side of the pan, avoiding pouring directly over the sausages and vegetables.
- Optional oil spray: Lightly spray the sausages with oil for better browning if desired.
- Bake: Cook in the preheated oven for 25 minutes. Turn the sausages and spray with oil again if desired, then bake for an additional 25 minutes until sausages are browned and potatoes are tender.
- Serve: Plate the sausages with roasted vegetables, spoon the gravy over the top, and garnish with fresh thyme leaves if using. Enjoy hot and hearty!
Notes
- Potatoes should be about the size of a golf ball for even cooking; larger potatoes can be halved or quartered.
- You can use any type of sausage you prefer, like pork, chicken, or turkey sausages.
- Using beef broth makes the gravy richer and darker, but chicken broth works well too for a lighter flavor.
- Adjust gravy thickness: remove sausages and veggies and return the pan to the oven if too thin, or add a splash of hot water if too thick.
- Spraying sausages with oil before baking helps achieve a crispier exterior.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: Forty-five grams (45 g)
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg
