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’s all 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!!
Cooking sausages 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 the same 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
Best of One Pot recipes
- One Pot Greek Chicken and Lemon Rice
- Chinese Chicken and “Fried Rice” – all made in one pot!
- Baked Chicken and Rice – you’ll love the buttery, garlicky rice!
- Asian Beef Ramen Noodles – caramelised beef, hidden veg, tangle of noodles, ONE POT!
- Chicken Broccoli Rice Casserole – tastes like risotto, but much easier to make!
- See all One Pot recipe
Sausage Bake with Vegetables and Gravy
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
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:
Nutrition
Life of Dozer
The sight of a suitcase always distresses him. So 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!
This was excellent! I used bratwurst sausages and was really happy with the end result.
ohhh Great!!
I found this recipe to make for today’s supper and it was absolutely delicious! I even soaked bread in the gravy so not to waste any. Thank you for sharing this recipe.
Ohh delicious Francine!
This is a keeper! Yummy! 😁
This looks delicious. Can I use sweet Italian sausage ring? It is thick
Absolutely! Anything 🙂 With the long cook time any sausage will cook through and brown nicely – N x
thanks!!
I made this for dinner tonight and it was amazing!!! I had to leave in the oven longer and kept turning sausage every ten minutes until it was brown. picky husband couldn’t stop eating it!! 17 month old loved it too! Thanks for a great recipe
Just had this for dinner tonight and my husband and I LOVED it. I did make one change. We don’t eat potatoes anymore so I swapped them out for rutabaga. I too used Johnsonville brats. This is a keeper for sure. Thank you for the great recipies. And love Dozer. He’s so sweet.
Very simple, very tasty and very easy on the wallet. Perfect to do after my wife and me are tired after work.
Yes, it’s so easy!! Thanks for the feedback Robert ❤️
Just WOW!!! Another fantastic, tasty recipe. Made this today and it has been demolished!! Thanks Nagi, you are a star !!!
Woot! I’m so glad it was a hit!
Thanks for a great hearty recipe! Your recipes make up about 75% of my weeknight repertoire these days. 🙂
I used pork bratwurst sausages and these want more cooking time to get as browned and flavorful as pictured. If anyone else uses these, after the first 25 minutes, I turned the oven up to 375 and cooked for 35 minutes more. I could have browned for longer but I was hungry. 🙂 If I were to try again with this type I would probably start at 375 and cook for 60-70 minutes all in.
Thanks so much for the feedback, I’m so happy to hear you’re loving my recipes!
I made this last night with hot Italian Sausage and we really enjoyed it. I didn’t have fresh Thyme so I used dry and also Arrowroot instead of flour. It was so tasty ! Thanks for sharing the recipe.
You’re so welcome Karen, sounds like you nailed it!
This was awesome, Nagi! I made it for my Valentine (we’ve been married 42 years…just newlyweds haha) and he loved it. I don’t have a roasting pan so I used two glass 13″ x 9″ pans. (I know I could have halved the recipe, but I want leftovers for another night.) The gravy was like magic–I carefully poured the butter/flour/broth mixture down the sides of the pan, and stirred it at the end. This is comfort food (with an Australian twist) at its finest. (For you US readers and per someone’s suggestion, I used Johnsonville Bratwurst sausages.) It couldn’t have been easier. Even though I’ve been cooking for years, I find new inspiration on your site, dear Nagi!
That’s so great Lori! I’m happy you loved it ❤️