Description

A hearty and flavorful oven-baked dish featuring juicy sausages, tender baby potatoes, sweet carrots, and caramelized onions, all topped with a rich homemade gravy. Perfect for a comforting family dinner with minimal prep and hands-off cooking.

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 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.
Prepare vegetables: Place the baby potatoes, carrots, onions, and minced garlic in a large bowl. Toss well with olive oil, dried thyme, dried oregano, salt, and pepper until evenly coated.
Add sausages: Briefly toss the sausages with the vegetables in the same bowl. Transfer everything into a large roasting pan, stacking the vegetables about two deep. Arrange the sausages on top of the vegetables for even cooking.
Make gravy: In the same bowl used for the vegetables, add melted butter and flour. Whisk until smooth. Gradually pour in a splash of broth while whisking to loosen the mixture, then pour in the remaining broth and whisk until combined. Pour the gravy carefully 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. Place the pan in the oven and bake for 25 minutes.
Turn and continue baking: Remove the pan from the oven, turn the sausages over, spray again with oil if desired, then return to the oven for an additional 25 minutes, or until the sausages are browned and potatoes are tender.
Serve: Plate the sausages and vegetables, pour the gravy over the top, and garnish with fresh thyme leaves if desired. Serve hot for a delicious, comforting meal.

Notes

Potatoes: Use potatoes about the size of a golf ball. If larger, halve or cut into smaller pieces for even cooking.
Sausages: Any type of sausage can be used, such as pork, chicken, or vegetable, depending on preference.
Broth: Beef broth provides a deeper flavor and darker gravy but chicken broth works well too for a lighter taste.
Gravy consistency: If too thin, cook the gravy uncovered in the oven briefly or remove the sausages and vegetables and reduce over heat. If too thick, add a splash of hot water gradually until desired thickness is reached.
Preparation tip: For extra flavor, let the sausages sit at room temperature for 10 minutes before cooking.

Nutrition

Serving Size: 522g
Calories: 649 kcal
Sugar: 4 g
Sodium: 1074 mg
Fat: 46 g
Saturated Fat: 15 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 26 g
Cholesterol: 106 mg