Prep time: 15 mins | Cook time: 45 mins | Total hour: 1-hr | Servings: 4
Are you looking for a quick, tasty dinner? Well, nothing beats these oven-baked sausages with potatoes, vegetables, and gravy. It’s a very satisfying meal with loads of flavour. An amazing one-pan meal that you can whip up easily and quickly!
Ingredients
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VEGETABLES:
2 tbsp olive oil
2 red onions, each cut into 8 wedges
3 carrots, peeled and cut into 2”/5cm pieces
2 garlic cloves, minced
2 tsp dried thyme
700g./1.4 lb. baby potatoes halved
1 tsp dried oregano
Salt and pepper
SAUSAGES:
8 – 10 sausages (500-700g./ 1-1.4 lb.)
Oil spray (optional)
GRAVY:
2 tbsp/30g. melted butter, unsalted
2 cups 500 ml beef broth (or chicken)
Fresh thyme, for garnish (optional)
2 1/2 tbsp flour (plain/all-purpose)
TO MAKE OVEN-BAKED SAUSAGES WITH POTATOES, VEGETABLES, AND GRAVY
Step 1: Ready the oven and preheat it to 390 degrees F or 200 degrees C for standard oven or 350 degrees F or 180 degrees C if using fan/convection.
Step 2: Place the vegetable ingredients in a large bowl and toss to coat. Then, add the sausages and toss again.
Step 3: Pour all the ingredients into a roasting pan, distribute, and arrange the sausage on top.
Step 4: For the gravy, add the butter and flour to the now-empty bowl. Mix well, then stir in a bit of beef broth. Add the rest of the broth and stir well. Pour this over the sausages. If desired you can brush the sausages with oil to encourage browning.
Step 5: Put in the oven and bake for approximately 25 minutes. Turn the sausage over and brush/spray with oil. Continue to bake for additional 25 minutes or until the sausages are browned, and the potatoes are fork-tender.
Step 6: Take the pan out of the oven when done and immediately serve the sausages and vegetables with gravy on top. Garnish with fresh thyme leaves if desired. Enjoy!
NUTRITION INFO:
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 tbsp olive oil
- 2 red onions, each cut into 8 wedges
- 3 carrots, peeled and cut into 2”/5cm pieces
- 2 garlic cloves, minced
- 2 tsp dried thyme
- 700g./1.4 lb. baby potatoes halved
- 1 tsp dried oregano
- Salt and pepper
- SAUSAGES:
- 8 – 10 sausages (500-700g./ 1-1.4 lb.)
- Oil spray (optional)
- GRAVY:
- 2 tbsp/30g. melted butter, unsalted
- 2 cups 500 ml beef broth (or chicken)
- Fresh thyme, for garnish (optional)
- 2 1/2 tbsp flour (plain/all-purpose)
Instructions
Step 1: Ready the oven and preheat it to 390 degrees F or 200 degrees C for standard oven or 350 degrees F or 180 degrees C if using fan/convection.
Step 2: Place the vegetable ingredients in a large bowl and toss to coat. Then, add the sausages and toss again.
Step 3: Pour all the ingredients into a roasting pan, distribute, and arrange the sausage on top.
Step 4: For the gravy, add the butter and flour to the now-empty bowl. Mix well, then stir in a bit of beef broth. Add the rest of the broth and stir well. Pour this over the sausages. If desired you can brush the sausages with oil to encourage browning.
Step 5: Put in the oven and bake for approximately 25 minutes. Turn the sausage over and brush/spray with oil. Continue to bake for additional 25 minutes or until the sausages are browned, and the potatoes are fork-tender.
Step 6: Take the pan out of the oven when done and immediately serve the sausages and vegetables with gravy on top. Garnish with fresh thyme leaves if desired. Enjoy!
