A Sausage Bake and Vegetables WITH Gravy, all made in one pan! Yes, that’s right – even the GRAVY is made in the same pan while it’s baking!
I barely finished unpacking after returning from the annual RecipeTin Family trip to Japan when, much to the dismay of Dozer, I was packing again. This time, for a wilderness adventure in New Zealand with a group of close friends!! So at the time this post goes live, I’ll be off the grid in the wilderness on a 3 day trek called the Hollyford Track.
I don’t expect to have mobile phone access and even if I do, all battery power is reserved for taking loads and loads of photos! Be prepared to be inundated. New Zealand is a beautiful country and the Hollyford Track looks spectacular. 🙂
Meanwhile, as I’m roughing it in the New Zealand wild, here’s something for those of you still living in civilisation, with ovens and running water and all that. A little Sausage Bake.
I have a rule about sausages. Pan fried sausages for dinner must always be accompanied with gravy (Psst – here’s my Sausages and Gravy recipe, made the traditional way on the stove. 🙂 ). 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!!
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.
This is a recipe I published a couple of years ago. Over time, I’ve made some minor improvements to streamline the steps to make it even more convenient (ie faster) to make. I’ve also switched the chicken broth with beef broth because I find it gives the gravy a better, deeper flavour as well as the darker brown colour that gravy usually is.
However, the overall flavour of the dish is still the same. ie. DELISH!
✅ Sausages
✅ Veggies
✅ Gravy
✅ One Pan
Dinner tonight? – Nagi x
WATCH HOW TO MAKE IT
A Sausage Bake with Vegetables and Gravy, all made in ONE PAN! It's just like making a stew 🙂 Recipe VIDEO above.
- 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
- 500 - 700 g / 1 - 1.4 lb sausages (your choice, I use 8 thick pork sausages)
- Oil spray (optional)
- 2 tbsp / 30g melted butter, unsalted
- 2 1/2 tbsp flour (plain / all purpose)
- 2 cups / 500 ml beef broth (Note 2)
- Fresh thyme , for garnish (optional)
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Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
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Place Vegetable ingredients in a large bowl. Toss well to coat.
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Add sausages and toss briefly.
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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.
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In the same bowl used for the vegetables, add butter and flour. Whisk.
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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)
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Pour down the side of the pan (don't pour over the sausages or veggies).
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Optional: Spray sausages with oil - browns slightly better (especially lean sausages).
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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.
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Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)
1. 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. The original recipe was made using chicken broth. I have changed this to beef broth because I think it makes a deeper, better flavoured gravy and also makes the gravy colour more brown.
3. 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 the gravy is 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 the gravy is too thick, just add a splash of hot water - a bit at a time!
4. 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. However, the recipe still tastes the same!
LIFE OF DOZER
I’ve only been back for 7 days and I was packing to go away again. He honestly gets so distressed when he sees a suitcase, I 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!
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Hi Nagi, can beef stock be used instead if broth isn’t available?
Same thing to me! 🙂 N x
This looks awesome but do you think it would be okay to freeze after cooking?
I think it will be fine! I have frozen gravy plenty of times 🙂
From California, Flap again. This time I have a question about something, so before I try and fail, I’d like to ask about the size of these sausages. Looking at the photos (beautiful) it appears the links are only a bit longer/larger than the spoon you’re using with the gravy. This suggests to me that the sausages are more of a breakfast size, smaller and less dense than one you might want for dinner, or on a grill as a sausage/bun affair, say for a barbecue or outdoor meal. To me, that means these sausages are really small, considering you use 8 links, total weight (+/-) 1.24 lbs. Is this right or am I just imagining how small they seem in comparison to the spoon?! I’m used to more of a German-style bratwurst link, but I’m guessing that type would be too dense to cook thoroughly in the timeframe suggested. Am I right in thinking these would be more closely sized as a breakfast link? Really confused by this one. PS: No matter if he pouts, sulks or mopes, Dozer is adorable. And he knows it! Thanks for all the great recipes.
Hi FLAP! I think it’s the spoon that is deceptive here, it’s a serving size spoon so it’s larger than an eating spoon. The sausages here are maybe about 5″ long and just shy of 1″ wide? Maybe about 3/4″. They definitely aren’t small breakfast sausage size as you know them in California. I can’t pass on your message to Dozer, his head will get too big! N x
I’ve made this many times. My family LOVES it!! I double the gravy. Aaaaaaamzing!!!!
That’s great Karen! Thanks for letting me know! – N x ❤️
Butter is melted before whisking with flour?
TIA
I can’t believe we’re 173 comments into this recipe and no one else has asked that 🙂 Fixed!
Hahaha probably because everyone else watched the video before asking
😊😊😊
can you make this in a slow cooker?
I haven’t tried, sorry Jane!
Have cooked this dish it was awesome
I am cooking it again to night
Thank you
That’s great to hear Mel! So glad you enjoyed it! N x
Myself and my husband has this today (because it’s the 28 degrees outside so why not?) and it is lovely! We’re both calorie counting so we were able to have an extremely hearty meal with relatively low calories. We well certainly be making this again!
That’s great to hear Lucy! So glad you enjoyed it! N x