- baby potatoes 700g / 1.4 lb , halved
- Carrots 3 , peeled and cut into 2"/5cm pieces
- Red onions 2 , each cut into 8 wedges
- Garlic cloves 2 , minced
- Olive oil 2 tbsp
- Dried thyme 2 tsp
- Dried oregano 1 tsp
- salt and pepper
- Sausages 8 - 10
- Oil spray (optional)
- Melted butter 2 tbsp / 30g , unsalted
- Flour 2 1/2 tbsp (plain / all-purpose)
- Beef broth 2 cups / 500 ml
- Fresh thyme, for garnish
When you want the ultimate comfort food, look no further than this rich and satisfying sausage bake!
Beautifully browned and crispy sausages are cooked on top of a layer of potatoes, carrots, onions, and herbs, all cooked in a rich, meaty gravy. This is a one-pot meal that is perfect for autumn and winter, and it’s one you’ll make again and again.
Preheat oven to 350F/160C fan/gas mark 4.
Place vegetables in a large bowl with the olive oil, garlic, and herbs. Toss well to coat.
Add sausages and mix them in with the veg and oil so that they are coated too.
Transfer into a roasting pan. Keep the bowl you’ve just used aside (don’t wash it up). The roasting pan should be big enough so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top (if they are on top they will brown up nicely).
Make the gravy:
In the same bowl used for the vegetables and olive oil, add butter and flour. Whisk until mixed.
Add a bit of beef broth and whisk till smooth, then whisk in remaining broth. (Don't worry if you end up with some buttery bits).
Pour the gravy into the roasting pan with the sausages and vegetables down the side of the pan – don't pour directly over the sausages or veggies. You can also spray the sausages with oil if you like – this will help them brown more evenly.
Bake in the hot oven for 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 up sausages, veggies, and gravy with a sprinkling of thyme if you like. If the gravy is too thin, remove all the sausage and vegetables, and return the gravy to the oven in the pan for a few minutes to reduce and thicken.
* I used good-quality pork sausages, but for this recipe, you could use beef, chicken, or herby pork sausages like Cumberland or Lincolnshire.