Name: Oven Baked Sausages with Potatoes, Vegetables and Gravy Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 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; 8 – 10 sausages (500-700g / 1-1.4lb), such as pork or chicken sausages; Oil spray (optional); 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)

Description

This Oven Baked Sausages with Potatoes, Vegetables and Gravy recipe offers a hearty and comforting meal featuring succulent pork or chicken sausages roasted alongside baby potatoes, carrots, and red onions. Topped with a rich homemade gravy and fresh thyme garnish, this dish is perfect for an easy yet flavorful family dinner.

Ingredients

Scale

Vegetables & Sausages

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
8 – 10 sausages (500-700g / 1-1.4lb), such as pork or chicken sausages
Oil spray (optional)

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)

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Instructions

Preheat oven: Set your oven to 200°C (390°F) for standard or 180°C (350°F) for fan/convection, and let it fully preheat to ensure even roasting.
Prepare vegetables: Place the halved baby potatoes, peeled and chopped carrots, red onion wedges, and minced garlic into a large bowl. Drizzle with olive oil and sprinkle in the dried thyme, dried oregano, salt, and pepper. Toss thoroughly to coat all the vegetables evenly with the seasoning and oil.
Add sausages: Briefly toss the sausages with the seasoned vegetables in the same bowl to combine flavors. Transfer everything into a large roasting pan, arranging the vegetables about two layers deep. Place the sausages on top of the vegetables to allow for direct heat and even cooking.
Make gravy: Using the same bowl, add the melted unsalted butter and plain flour. Whisk continuously until smooth to form a roux. Gradually add a splash of broth while whisking to loosen the mixture, then pour in the remaining broth and whisk well until fully combined. Carefully pour the gravy down the side of the roasting pan to avoid disturbing the sausages and vegetables.
Optional oil spray: Lightly spray the sausages with oil to help develop a crispy brown exterior during roasting.
First bake: Place the roasting pan in the preheated oven and bake for 25 minutes, allowing the sausages to start cooking and the vegetables to soften.
Turn and continue baking: Remove the pan from the oven, turn the sausages over to brown the other side, and spray again with oil if desired. Return the pan to the oven and bake for an additional 25 minutes, or until the sausages are fully browned and the potatoes are tender when pierced.
Serve: Plate the sausages with the roasted vegetables, ladle the homemade gravy over the top, and garnish with fresh thyme leaves if using. Serve hot for a satisfying and cozy meal.

Notes

For best results, use pork or chicken sausages with natural casings for maximum flavor and crispiness.
You can substitute beef broth with chicken broth or vegetable broth based on preference or dietary needs.
If you prefer a thicker gravy, cook the roux a little longer before adding the broth to deepen the flavor and thicken the sauce.
The recipe can be doubled to serve a larger group; increase roasting time slightly if the pan is overcrowded.
Oven temperatures may vary, so check the sausages for doneness by ensuring the internal temperature reaches at least 160°F (71°C) for pork and 165°F (74°C) for chicken.