If you’re on the hunt for a comforting, no-fuss dinner that’ll have your taste buds dancing, you’re in the right place! This dish combines savory sausages with colorful vegetables and a luscious gravy — perfect for sharing with loved ones. It’s time to fall in love with Oven Baked Sausages with Potatoes, Vegetable AND Gravy! This is an absolute weeknight winner that promises not only impeccable flavors but also minimal cleanup.
Why You’ll Love This Recipe
- One Pan Wonder: Everything bakes in one dish, making cleanup a breeze!
- Customizable: Swap out sausages or veggies based on what you have at hand.
- Flavor Explosion: A rich gravy envelops tender sausages and caramelized vegetables.
- Family Favorite: This hearty meal is sure to please even the picky eaters!
Ingredients You’ll Need
These simple yet essential ingredients come together to create a masterpiece of flavor and comfort. Let’s talk about why each one plays a crucial part in this dish:
- Baby Potatoes: Their creamy texture and ability to soak up juices make them a perfect base.
- Carrots: They add sweetness and vibrant color that brighten the dish.
- Red Onions: When roasted, these become sweet and mellow, complementing the sausages.
- Sausages: Choose your favorite variety; pork works delightfully but any will do.
- Beef Broth: For a more robust, savory gravy, the beef broth is unparalleled.
Variations
One of the great joys of cooking is the ability to tweak and adapt recipes to your liking. Here are some delightful variations to consider:
- Spicy Kick: Add sliced chili or a dash of chili powder for some heat.
- Herbaceous Twist: Substitute rosemary for thyme for a different aromatic profile.
How to Make Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Step 1: Prepare the Vegetables
Start by combining your halved potatoes, carrots, red onion wedges, and minced garlic in a large bowl. Toss with olive oil, thyme, oregano, and a generous pinch of salt and pepper. This step ensures even seasoning throughout.
Step 2: Combine Ingredients
Add the sausages to the bowl and gently toss again. Transfer all ingredients to a roasting pan, arranging the sausages on top to crisp nicely as they bake.
Pro Tips for Making Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
- Perfect Bake: Ensure your pan is large enough so the vegetables layer just two deep for even cooking.
- Flavorful Gravy: Whisk the butter and flour well in the same bowl used for veggies to capture every bit of flavor.
- Oil Spray Magic: A light spray on the sausages yields a mouth-watering golden brown color.
- Gravy Thickness Control: Manage your gravy’s thickness by adjusting with hot water or by returning the pan to the oven.
How to Serve Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Garnishes
Fresh thyme leaves are a delightful way to garnish this dish, giving it a pop of green and a burst of fresh aroma that pairs perfectly with the rustic flavors.
Side Dishes
A crisp green salad or some steamed green beans would complement the dish nicely, balancing out its richness with freshness and crunch.
Creative Ways to Present
Serve this family-style in a large, rustic roasting pan directly to the table. Alternatively, plate individually for each guest, adding a drizzle of gravy for an appetizing visual effect.
Make Ahead and Storage
Storing Leftovers
Cool completely before transferring to an airtight container. Store in the refrigerator for up to three days, savoring every bite as the flavors deepen over time.
Freezing
This dish can be frozen in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat in a preheated 180°C/350°F oven till warmed through or use the microwave for quicker reheating. Add a splash of water if needed to loosen the gravy.
FAQs
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Can I prepare this dish ahead of time?
Absolutely, you can prepare the dish up to the baking step and keep it refrigerated for up to a day before baking.
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What types of sausages work best?
Thick pork sausages are a classic choice, but feel free to experiment with other varieties like chicken or beef sausages for a different flavor profile.
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How can I make the gravy gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.
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What if my gravy is too thick?
Simply add a splash of hot water and stir until it reaches your desired consistency.
Final Thoughts
This Oven Baked Sausages with Potatoes, Vegetable AND Gravy! is a hug in a meal that everyone should try at least once. It’s homey, hearty, and above all, delicious. Trust me, once you serve it up, it’ll quickly become a staple in your household. Gather your loved ones, and enjoy the comfort of this satisfying dish.
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Oven Baked Sausages with Potatoes, Vegetable AND Gravy! Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: European
Description
This hearty oven-baked sausage and vegetable dish is complemented by a rich, homemade gravy. Perfect for a cozy family dinner, it combines flavorful sausages, tender potatoes, carrots, and onions, all roasted to perfection and topped with a savory gravy and fresh thyme garnish.
Ingredients
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 / 1-1.4 lb), use your choice of pork, chicken, or beef 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)
Instructions
- Preheat oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection). Set your oven to the appropriate temperature for roasting the vegetables and sausages.
- Prepare vegetables. Place the halved baby potatoes, peeled carrots, red onion wedges, and minced garlic in a large bowl. Drizzle with olive oil, then add dried thyme, oregano, salt, and pepper. Toss well to coat the vegetables evenly.
- Combine sausages with vegetables. Add the sausages to the bowl and toss briefly to coat. Transfer everything into a roasting pan, arranging so the vegetables are roughly 2 layers deep. Position the sausages on top to ensure even cooking and browning.
- Make the gravy. In the same bowl used for the vegetables, add melted butter and flour. Whisk until smooth. Gradually pour in a small amount of broth and whisk to create a roux, then add the remaining broth and whisk again. Pour this gravy mixture down the side of the roasting pan, avoiding pouring directly over the sausages or vegetables to keep the topping intact.
- Optional: Spray sausages with oil. Lightly spray the sausages with oil for better browning, especially if they are lean.
- Bake the dish. Place the roasting pan in the oven and bake for 25 minutes. Remove, turn the sausages, spray again with oil if desired, then bake for an additional 25 minutes or until the sausages are browned and the potatoes are tender.
- Serve. Transfer the sausages, vegetables, and gravy to serving plates. Garnish with fresh thyme leaves if using. Serve hot and enjoy the comforting flavors.
Notes
- Potatoes: Use small potatoes about the size of a golf ball. Larger potatoes can be halved or cut into chunks.
- Sausages: Any variety of sausage works—pork, chicken, or beef. Use your preference for flavor.
- Broth: Chicken broth yields a lighter gravy; beef broth gives a deeper, richer flavor and darker color.
- Gravy Thickness: Adjust thickness by removing sausages and vegetables from the pan to reduce, or adding hot water to loosen it if too thick.
- Oiling: Spraying sausages with oil enhances browning but is optional.
- Cooking Time: Total roasting time is about 50 minutes, ensuring everything is cooked through and browned.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg
