Description
This recipe for Oven Baked Sausages with Potatoes, Vegetables, and Gravy is a hearty and comforting dish perfect for a satisfying meal. The sausages are juicy, the potatoes are tender, and the gravy adds a rich finishing touch.
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
Sausages
- 8 - 10 sausages (500-700g / 1-1.4lb)
- 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)
- Fresh thyme, for garnish (optional)
Gravy
Instructions
- 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. Rearrange sausages on top of vegetables.
- Gravy: In the same bowl, whisk melted butter and flour. Gradually whisk in beef broth. Pour around the pan.
- Bake for 25 minutes. Turn sausages, spray with oil, and bake for an additional 25 minutes until browned and potatoes are soft.
- Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired.
Notes
- Potatoes: Adjust size if larger than a golf ball.
- Sausages: Use any type of sausage.
- Broth: Can use chicken broth for lighter gravy.
- Gravy Thickness: Adjust by adding water or reducing in the oven.
Nutrition
- Serving Size: 522g
- Calories: 649 cal
- Sugar: 4g
- Sodium: 1074mg
- Fat: 46g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 106mg
