Prep time: 15 mins | Cook time: 45 mins | Total hour: 1-hr | Servings: 4
This is another terrific dinner idea you can make in minutes! The sausages and veggies are smothered in a luscious gravy. Whenever I make this, it feels like I am making a stew.
Ingredients
VEGETABLES:
2 red onions, each cut into 8 wedges
700grams / 1.4-pound baby potatoes halved
3 carrots, peeled and cut into 2-inch/5cm pieces
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons dried thyme
Salt and pepper
1 teaspoon dried oregano
SAUSAGES:
Oil spray (optional)
8 – 10 sausages (500-700grams / 1-1.4 pound)
GRAVY:
2 c. / 500 ml beef broth (or chicken)
2 1/2 tablespoons flour (plain / all-purpose)
2 tablespoons / 30grams melted butter, unsalted
Fresh thyme, for garnish (optional)
How to make Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F (if using a standard oven) or 180 degrees C or 350 degrees F (for fan/convection).
Step 2: In a large bowl, place the Vegetable ingredients and toss to coat. Now, add the sausages to the bowl and briefly toss.
Step 3: Into a roasting pan, pour all the ingredients in the bowl, scatter, and arrange so the sausages are on top.
Step 4: To make the gravy: Add the butter and flour to the same bowl used for the vegetables. Whisk until well combined, then pour in a little beef broth and whisk again. Now, stir in the rest of the broth. Pour this down the side of the pan, making sure not to pour it over the veggies or sausages. To sightly brown the sausages (particularly if using lean sausages), grease the sausages with oil. But this step is optional.
Step 5: Place the dish in the preheated oven and bake for about 25 minutes. Flip the sausages and spray them again with oil(optional). Return to the oven and resume baking for another 25 minutes or until the sausages are browned and the potatoes are tender.
Step 6: When ready, remove from the oven and serve the sausages and veggies with the gravy on top. If desired, garnish with some fresh thyme leaves.
Notes:
For this recipe, I used potatoes a size of a golf ball. If using larger potatoes, just halve them.
Feel free to use your favourite sausages. As for me, I love thick pork.
You can stick to using chicken broth like the original recipe. But for this recipe, I changed it to beef broth as it creates deeper flavoured gravy and it makes the gravy browner.
factors are affecting the thickness of the gravy such as how juicy the sausage and vegetables are, also the oven and heat retention of the pan.
To thicken the gravy, remove the sausages and veggies from the pan and reduce the sauce further.
Or add a splash of water a little at a time if the gravy turned out too thick.
NUTRITION FACTS:
Serving: 522g, Calories: 649cal (32%) | Carbohydrates: 32g (11%) | Protein: 26g (52%) | Fat: 46g (71%) | Saturated Fat: 15g (94%) | Cholesterol: 106mg (35%) | Sodium: 1074mg (47%) | Potassium: 1406mg (40%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 7945IU (159%) | Vitamin C: 25mg (30%)| Calcium: 93mg (9%) | Iron: 7.3mg (41%)
Ingredients
- VEGETABLES:
- 2 red onions, each cut into 8 wedges
- 700grams / 1.4-pound baby potatoes halved
- 3 carrots, peeled and cut into 2-inch/5cm pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- Salt and pepper
- 1 teaspoon dried oregano
- SAUSAGES:
- Oil spray (optional)
- 8 – 10 sausages (500-700grams / 1-1.4 pound)
- GRAVY:
- 2 c. / 500 ml beef broth (or chicken)
- 2 1/2 tablespoons flour (plain / all-purpose)
- 2 tablespoons / 30grams melted butter, unsalted
- Fresh thyme, for garnish (optional)
Instructions
How to make Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F (if using a standard oven) or 180 degrees C or 350 degrees F (for fan/convection).
Step 2: In a large bowl, place the Vegetable ingredients and toss to coat. Now, add the sausages to the bowl and briefly toss.
Step 3: Into a roasting pan, pour all the ingredients in the bowl, scatter, and arrange so the sausages are on top.
Step 4: To make the gravy: Add the butter and flour to the same bowl used for the vegetables. Whisk until well combined, then pour in a little beef broth and whisk again. Now, stir in the rest of the broth. Pour this down the side of the pan, making sure not to pour it over the veggies or sausages. To sightly brown the sausages (particularly if using lean sausages), grease the sausages with oil. But this step is optional.
Step 5: Place the dish in the preheated oven and bake for about 25 minutes. Flip the sausages and spray them again with oil(optional). Return to the oven and resume baking for another 25 minutes or until the sausages are browned and the potatoes are tender.
Step 6: When ready, remove from the oven and serve the sausages and veggies with the gravy on top. If desired, garnish with some fresh thyme leaves.
Notes
For this recipe, I used potatoes a size of a golf ball. If using larger potatoes, just halve them. Feel free to use your favourite sausages. As for me, I love thick pork. You can stick to using chicken broth like the original recipe. But for this recipe, I changed it to beef broth as it creates deeper flavoured gravy and it makes the gravy browner. factors are affecting the thickness of the gravy such as how juicy the sausage and vegetables are, also the oven and heat retention of the pan. To thicken the gravy, remove the sausages and veggies from the pan and reduce the sauce further. Or add a splash of water a little at a time if the gravy turned out too thick. NUTRITION FACTS: Serving: 522g, Calories: 649cal (32%) | Carbohydrates: 32g (11%) | Protein: 26g (52%) | Fat: 46g (71%) | Saturated Fat: 15g (94%) | Cholesterol: 106mg (35%) | Sodium: 1074mg (47%) | Potassium: 1406mg (40%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 7945IU (159%) | Vitamin C: 25mg (30%)| Calcium: 93mg (9%) | Iron: 7.3mg (41%)
