Cooking sausages within the oven with veggies and gravy is really a terrific quick supper idea that requires mere minutes to put together! The sausages obtain perfectly browned, the veggies tender, along with a flavour loaded gravy. Similar to creating a stew!
I’ve a guideline about sausages. Sausages for supper must always become followed with gravy – here’s could make it around the range: Sausages and Gravy.
So I’ve produced a sausage, veggie and gravy supper a breeze by rendering it all in a single pan.
Yes, you noticed me best. This Sausage Bake will be all manufactured in ONE PAN. YES those fantastic brownish sausages and roasted veggies are sitting on the swimming pool of gravy that has been cooked right within the oven alongside them!!
Cooking sausages within the oven is simple: simply bake sausages at 180C/350F for 40 to 50 moments until browned, switching halfway. It’s a good hands off, much less mess option to pan frying.
The sausages will in actuality be prepared through at half an hour or so, however they won’t be perfectly browned. Browning = flavour, and sausages are usually meant to become browned! Because sausages are usually enclosed in casing, they don’t dry with a somewhat longer cook period.
So maintain them in the stove until they’re perfectly browned, as demonstrated in the pictures in this article!
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
- 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
- 8 – 10 sausages (500-700g / 1-1.4lb) (Note 2)
- Oil spray (optional)
- 2 tbsp / 30g melted butter, unsalted
- 2 1/2 tbsp flour (plain / all purpose)
- 2 cups / 500 ml beef broth (or chicken) (Note 3)
- Fresh thyme , for garnish (optional)
- Preheat stove to 200C/390F (regular) or 180C/350F (lover / convection).
- Place Vegetable components in a big bowl. Toss nicely to coat.
- Include sausages and toss briefly.
- Move into roasting skillet. Pan ought to be of a dimension so the veggies are usually stacked about 2 heavy – see pictures and movie. Rearrange sausages so that they are at the top.
- In exactly the same bowl useful for the veggies, add butter and flour. Whisk.
- Add a little bit of meat broth and whisk, after that whisk in staying broth. (Don’t be concerned if you end up getting some floating butter pieces)
- Pour down the medial side of the skillet (don’t pour on the sausages or vegetables).
- Optional: Spray sausages with essential oil – browns somewhat better (especially slim sausages).
- Bake 25 moments. Change sausages. Spray once again with essential oil (optional) after that bake for an additional 25 moments or until sausages are usually browned and potatoes are usually soft.
- Function Sausages and Veggies with Gravy at the top, garnished with new thyme results in if preferred. (See information for Gravy width adjustment)
- Potatoes: I utilized potatoes concerning the dimension of a baseball. If yours are usually much bigger, halve them. You can even make use of large potatoes and reduce them.
- Sausages: Make use of any sausage of preference here, I take advantage of thick pork types.
- Broth: The initial recipe was produced using poultry broth (liquid share). I’ve transformed this to beef broth because I believe it creates a deeper flavoured gravy and in addition can make the gravy color more brown. Nonetheless it works effectively with chicken as well, it is exactly that the colour will undoubtedly be paler.
- Gravy Width: The gravy width will be impacted by things such as how juicy your sausages and veggies are, the effectiveness of the oven, warmth retention of one’s pan etc.
If too slim (remember that gravy will thicken somewhat as you begin eliminating sausages etc from skillet), eliminate sausages and veggies then return skillet to the stove for a couple minutes – it will reduce rapidly due to the large surface.
If too solid, just put in a splash of warm water – a little at the same time!
- Nutrition per portion, assuming 4 portions made using slim sausages, assuming all of the gravy is taken.
Originally released December 2015. Up to date with new pictures, new video, fresh words, along with a somewhat streamlined / enhanced formula in March 2019. Up to date for housekeeping issues Jan 2019 – no switch to recipe, visitors love it