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
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 / 1-1.4 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
