Baked sausage 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’ve been in a Christmas Coma with a Ham Hangover. It happens to me every year, from Christmas Eve through to 27 December.
I hope you all had a wonderful Christmas! Filled with fun, laughter, and of course LOTS of great food! And I presume Santa delivered on your wish list? 😉
As I am completely hammed, turkeyed and cheesed out (who knew THAT was possible for the Cheese Queen??), I thought I’d share something today that contains none of those essential Christmas ingredients. And in the spirit of post-Christmas laziness, it’s a dinner that’s all made in one pan!
I have a rule about sausages. Pan fried sausages for dinner must be accompanied with 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 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!!
I’ve started doing cooking videos, thanks to Santa who came early to deliver me a fancy schmancy new camera that can take videos. So now I’ll be regularly publishing cooking videos to accompany the recipes I publish. You can view my cooking channel here!
So see for yourself how easy it is to make this One Pan Baked Sausages and Vegetables with Gravy in this cooking video!
Though it was on my wish list, Santa failed to deliver audio recording equipment, so for now, the videos are just visual. But one day in the near future, I’ll be doing videos showing yours truly and you’ll get to hear my voice! You’ll get to hear my Aussie twang!! 😉
One thing I want to point out about this recipe is about the gravy. I know, I know, you love gravy, we all love gravy and we want lots of it.
Sadly, however, to make the gravy in the oven with the sausages, it will only make around 1 1/4 cups. Enough per serving, in my humble opinion – it’s around 1/3 cup per person. That’s a decent amount!!!
Believe me, I tried to make more. The problems were that if I used more liquid while it baked, the vegetables stewed rather than roasted. And when I tried to use more butter + flour but the same amount of liquid with the idea to thin it out after baking, the gravy ended up too thick and gummy to create a decent gravy.
So I settled for 1/4 cup per serving.A very small compromise for the sheer convenience of making this all in ONE PAN! -Nagi x
- 1.5 lb / 750 g potatoes , peeled and cut into 2"/5cm pieces
- 3 carrots , peeled and cut into 2"/5cm pieces
- 2 red onions , each cut into 8 wedges
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper
- 1 - 1.4 lb / 500 - 700 g sausages (your choice)
- 2 tbsp butter
- 1 1/2 tbsp plain flour
- 2 cups chicken broth/stock
- 3/4 cup water , plus more as required
- Fresh thyme , for garnish (optional)
Preheat oven to 200C/390F.
Place potatoes, carrots, onion, olive oil, thyme, oregano, salt and pepper in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Place butter in a roasting pan. Melt in the oven until the butter foams (about 3 minutes) then take it out.
Add flour and whisk until combined. Add about 1/2 cup of chicken broth and whisk until well combined. Add remaining stock and water and whisk until combined.
Add the sausages and vegetables. Spread it out in the pan and move the sausages to the top.
Bake for 20 minutes. Remove and turn the sausages, then bake for a further 20 - 25 minutes until the sausages are a deep brown. If the gravy gets too thick, add a splash of water. (Note 2)
Pile the sausages and vegetables onto a serving platter and sprinkle with fresh thyme if using. Mix the gravy in the pan to make it smooth and add a splash of hot water to get it to a pour-able consistency (Note 1).
Pour the gravy into a jug and serve with the sausages and vegetables.
1. This recipe makes around 1 1/4 cups of gravy. I know, I know, you want more gravy, we all love gravy! I have tried to make more but the veggies end up being stewed because there is too much liquid. Or if you increase the butter + flour amounts but leave the liquid the same (to avoid the stewing while baking) then try to thin it out later, the gravy becomes too thick and gluey while baking, and it burns.
I've tried this numerous times and this is the maximum amount of gravy I can make without compromising the vegetables too much!
2. The amount of liquid you will need depends on the size of your roasting pan. As you can see from the photo, my vegetables fit quite snugly, almost in a single layer, with the sausages on top. If your pan is larger and there is space between the vegetables, then you will probably need to add more water when you turn the sausages halfway through (because larger pan = more liquid evaporation while baking).
3. This gravy is supposed to be slightly thinner than the usual gravy made from roast pan drippings. The flavour is quite intense because the sausage juices drip into it while it is baking.
PS Dozer hates Christmas. Because I make him get dressed up!