By:Nagi
645 Comments
Cooking sausages in the oven with vegetables is a quick dinner you can throw together in mere minutes. The bonus is that this Sausage Bake comes with gravy, and it’sall made in one pan!
Bonus: the gravy gets an extra flavour boost from all the sausage and vegetable drippings. This sausage recipe is a game changer!
Sausage Bake – One Pan Meal!
I have a rule about sausages. Sausages for dinner must always be accompanied with gravy – here’s how I make it on the stove: Sausages and Gravy.
So I’ve made a sausage, veggie and gravy dinner super easy by making it all in one pan.
Yes, you heard me right. This Sausage Bake is all made in ONE PAN. YES those golden brown sausages and roasted vegetables are sitting on a pool of gravy that was cooked right in the oven along with them!!
Cookingsausages in the oven
Cooking sausages in the oven is easy: just bake sausages at 180C/350F for 40 to 50 minutes until browned, turning halfway. It’s a terrific hands off, less mess alternative to pan frying.
The sausages will actually be cooked through at 30 minutes or so, but they won’t be nicely browned. Browning = flavour, and sausages are meant to be browned!Because sausages are enclosed in casing, they don’t dry out with a slightly longer cook time.
So keep them in the oven until they are nicely browned, as shown in the photos in this post!
How to cook Sausages in the oven with vegetables and gravy
Toss vegetables and potatoes in oil, salt, pepper and a touch of dried herbs of choice (I use thyme and oregano). Place in the pan, then top with sausages.
Whisk up the gravy – it’s made using the same ingredients required in a standard gravy that’s made on the stove. Stock, flour, butter, seasoning.
Except rather than cooking it on the stove, we pour it right into the pan so it bubbles away at thesame time the sausages and vegetables are cooking.
By the time the sausages and vegetables are done, the gravy has thickened and is beautifully browned,just like when it’s made on the stove like in this Sausages and Gravy recipe!
Quick Dinner Idea – in one pan!
This is a super tasty and quick dinner to make, but I’m not applauding myself for creating a ground breaking recipe of any kind. Because when you think about it, this Sausage Bake is pretty much made like a stew. The sauce – gravy in this case – is thickened with flour, just like when making a stew.
And the vegetables and meat are cooked together in the sauce – except in this case, I deliberately put the sausages on top so they get nice and brown.
✅ Sausages
✅ Veggies
✅ Gravy
✅ One Pan
Dinner tonight? – Nagi x
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Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr
Dinner
Western
4.99 from 223 votes
Servings4
Tap or hover to scale
Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble!The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!
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
Sausages
- 8 - 10 sausages (500-700g / 1-1.4lb) (Note 2)
- Oil spray (optional)
Gravy
- 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)
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place Vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.
Gravy
In the same bowl used for the vegetables, add butter and flour. Whisk.
Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)
Pour down the side of the pan (don't pour over the sausages or veggies).
Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
Baking
Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)
Recipe Notes:
1. Potatoes: I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.
2. Sausages: Use any sausage of choice here, I use thick pork ones.
3. Broth: The original recipe was made using chicken broth (liquid stock). I have changed this to beef broth because I think it makes a deeper flavoured gravy and also makes the gravy colour more brown. But it works really well with chicken too, it is just that the colour will be paler.
4. Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the oven, heat retention of your pan etc.
If too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the oven for a few minutes - it should reduce fairly quickly because of the large surface area.
If too thick, just add a splash of hot water - a bit at a time!
5. Nutrition per serving, assuming 4 servings made using lean sausages, assuming all the gravy is consumed.
Originally published December 2015. Updated with new photos, new video, new words, and a slightly streamlined / improved recipe in March 2019. Updated forhousekeeping matters January 2019 - no change to recipe, readers love it as is!
Nutrition Information:
Serving: 522gCalories: 649cal (32%)Carbohydrates: 32g (11%)Protein: 26g (52%)Fat: 46g (71%)Saturated Fat: 15g (94%)Cholesterol: 106mg (35%)Sodium: 1074mg (47%)Potassium: 1406mg (40%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 7945IU (159%)Vitamin C: 25mg (30%)Calcium: 93mg (9%)Iron: 7.3mg (41%)
Keywords: Cooking sausages in the oven, Oven Baked Sausage, Sausage Bake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Life of Dozer
The sight of a suitcase always distresses him. SoI tried to trick him by piling up my luggage in a washing basket, planning to throw it into a suitcase at the last minute. Just so I wouldn’t have to deal with his forlorn face all night.
Didn’t work. He figured it out.😞
And the original photo from when I first published this recipe which was around Christmas: Dozer sulking. He really, really hates Christmas!
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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Reader Interactions
Leave a Comment
645 Comments
Andrea D says
So good! And so easy!!! I did it in my cast iron.Reply
- Stephanie says
Hi, can I use vegetable oil instead of olive oil?
Reply
- Brooke says
I love the chicken brats from WF. They’re precooked, however, so they’d be shriveled to nothing using them in this recipe. Any suggestions on how to use them here? This sounds amazing!
Reply
- Hilary says
Please can you give guidance for the slow cooker?
Reply
- Blitzo says
Hello Nagi dear, your recipe’s always quick and easy made. And aside from that it is fast & easy dinner, my family loved it. This recipe is a definite good, thanks so much for sharing.Reply
- Michael says
Just wondering if I can add parsnip or Swede to the Veg?Reply
- Trish W says
A fast & easy dinner, family loved it. This recipe is a definite keeper, thanks so much for sharing!Reply
- Holly says
Nagi,This was absolutely delicious, bursting with flavour. You really do have the absolute best weeknight meals! My only regret is not making an artisan loaf to mop up the gravy. I used regular ol’ Costco honey garlic sausage, beef for the stock and garnished with lemon thyme from my garden. So surprisingly good.
Thanks!
Holly 🙂
Reply
- Alishia says
Quick and easy absolute winner yet again Nagi x
Reply
- Patrick K says
Hi Naggi!!
Made this almost to the letter but in a Dutch oven as it’s far too hot here for oven use. Turned out brilliantly. Browned the sausages first then dumped the rest in: Gravy was a bit thin and light in colour spot of gravy browning made it look right some “mashed” potato thickened things up to make everything delicious. 4 sausages was good for 2 meals for 2.
Patrick infoodylandReply
- Nakigirl53 says
Made this this last night. It was absolutely delicious. Was a BIG hit with my 11yo granddaughter.I used 1 beef stock cube and about 3 Tbsps of Bisto Supreme gravy powder. At the end of the cook sauce was still runny so I diluted some potato flour and it thickened up beautifully. Will be making it many more times through the winter months. Thanks again Nagi xxReply
- Lia says
We absolutely love this dish, have made it a few times now. But every time our potatoes seem to take ages to soften and cook, and we end up having to keep in the oven for about 2 hours! What could the issue be? Has anyone else found an issue with this? A solution?Reply
- Phyllis Provo says
Lia, I covered the pan with foil for the first half of baking. Worked like a charm.
Reply
- Katherine Groos says
YUM YUMMMM YUM!
The first three words from the hubbies mouth when trying this recipe!
Delicious 🙂Reply
- Shalini A says
Made this for dinner tonight and it was so good, my mind is abuzz with all the different combos I can try this with… Truly I reckon it would be worth making this sans sausage just for the veggies and gravy! Comfort food central. Thanks again Nagi!
Reply
- Shayne says
This is really tasty, but every time I add the stock to the flour & butter, the flour looks grainy & doesn’t blend.
What would be the issue?
I’ve viewed the video.Reply
- Annette says
This happened to me too. I think it was just the butter resolidifying for me as it went smooth when I heated it a little too confirm that was the case.
Reply
- Julie says
Made this last night, so yummy and the kids loved it! It will become a regular on our rotation. Thank you, I’m loving your recipes!!Reply
- Nagi says
Woo hoo Julie! That’s great! N x
Reply
- Cathy says
I made this tonight, really yummy! My husband always says he likes what I have cooked, but I reckon tonight he really meant it! I forgot the garlic but the sausages already had garlic in them so I didn’t miss out on flavour. I made it with pork chipolatas, and gave the potatoes and carrots a 5 minute pre-nuke because in the past I have found that at least some seem to be impervious to the heat when submerged.Reply
- AnnieR says
Great recipe – a family favourite. I’ve substituted sweet potatoes for the carrots and also added broccoli.
Reply
- Debbie says
What “type” of sausage do you suggest. There are so many flavors to pick from.
Reply
- Nagi says
Really any good quality sausage that you like eating will work here Debbie! I go with beef or pork usually, occasionally lamb ones! N x
Reply
- Bec says
I’m not a sausage fan but my husband loves them so this recipe was a lovely compromise. The whole family enjoyed it. I added some green beans for the last 25mins so I didn’t have to make greens on the side and served it with rice. Crusty bread would work well too.Reply
