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
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More Sausage recipes
Sausage Bake with Vegetables and Gravy
Watch how to make it
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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 Information:
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!
Delicious! All four kids devoured it. A healthy, inexpensive dinner that is super easy to boot.
I made this for the first time tonight. Used Lil’ Smokies sausages and it was great! Definitely a keeper, everyone loved it.
Hi Nagi. This recipe was just so quick and wonderfully tasty. We had a male visitor for dinner that night and he and others really enjoyed it. Hope you are well and getting everything sorted at a reasonable pace with Dozer alongside lol
This was a great recipe! A one pan wonder! I can see adapting this with other meats to mix it up! Thank you!
Amazing! Followed recipe as written, used brats from my freezer added mushrooms and a little extra GF flour to broth for thicker sauce. It even looked like Navi’s! Will be a repeat for sure during our winter months here in US. Thanks Nagi
OH HELLO! This was amazing! Followed recipe as written except for adding whole mushrooms and a little extra GF flour into broth for thicker sauce. It even looked like Nagi’s used Brats from my freezer, will definitely be a repeat during winter months here is US. Thanks Nagi!
OH HELLO! This was amazing! Followed recipe as written except for adding whole mushrooms and a little extra GF flour into broth for thicker sauce. It even looked like Nagi’s used Brats from my freezer, will definitely be a repeat during winter months here is US. Thanks Nagi!
OH MY! made this tonight used our Traegar a bit more time needed. Delicious easy & will be making again. Thanks for the recipe.
You are welcome! N x
Hi there! I Really want to try this but can only find five large sausages totaling a pound here in the states. Can I adjust the cooking time or something to accommodate?
You can add more sausages or just use 5, the cook time won’t matter. I used 10 sausages (2 packages) and followed the same cook time and they were perfect.
Hey N, I’m an Aussie girl who loves to just cook, (and has never ever commented on a post) I live with my brother and the love of my life and I have browsed Pinterest for years cooking recipes and some how when ever I’m looking for a recipe I accidentally always click on one that ends up a recipetineats one and we’ll I now have you opened permanently on my web browser. The boys think I’m a super star cook whenever I cook your recipes. I have tried countless ones now and well not only have my cooking skills improved the boys get upset if i don’t cook something from your website haha! we’re in Canberra and your a celebrity in our home! Thanks heaps for all you do! Xx Em… got the sausage dish in the BBQ now.
This was delicious! My partner who normally doesn’t love sausages has asked for this one to be on a regular rotation. Thanks Nagi!
Wahoo, that’s great Julie!!! N x
Such a great supper loved the recipe even comments from the male family. Thank you Nagi
You’ve got another winner here. Love your recipes, we’ve tried many of them, even though we don’t always comment on every delicious meal. Thanks for a great recipe site.
Love this recipe… have made this at least 6 times for different family members…so far it’s been a hit with all!
You’re missing a bit from instructions number 2: Pour over oil, oregano and thyme and season with s & p!
I’m surprised no-one’s noticed! (Love your recipes, so a bit surprised!) x
It says “Vegetable Ingredients”, which implies everything in that section of the ingredients. If you look, that means it is correct 🙂 Its written simply, but its complete!!
Another brilliant recipe, Nagi. We make this every 2 weeks!
Fantastic! I think this is the 6th time we made this, and it never disappoints. I love the next day leftovers. Thank you for such a lovely tasty, yet simple recipe.
I made this for dinner last night using Italian sausage links, it was so good, definitely a keeper
YUM! Sounds fantastic Carol! N x
Hi Nagi, Can’t wait to try this one with some Spicy Italian Sausages which I already have in the freezer. Hubby loves his sausages and with both of us being members of International Lions we’re missing cooking our “Sausage Sizzle” to raise funds for the needy. I think he’s actually missing the “SMELL” of them cooking besides doing his “taste tests”. Ha! Ha!
I have to say, this is only the 3rd review I have ever left on any site relating to food. This has to be one of my all-time favorite recipes. It is so simple, yet so wonderful. I have probably made it at least 8 or 9 times in the last 5 months. I made it exactly as written the first time and then changed up the type of sausages and occasionally some of the veg. depending on what was in the fridge. It totally works with every sausage and variation in veg. that I tried. My husband literally licked his plate of any elusive gravy every time I made it. The sausages were so deliciously crusty on the outside but magically still juicy on the inside. How??? All I can say is THANK YOU! (oh, and YUM!)
Yep, we are having this one again tonight. It is now a firm favourite and we enjoy this recipe once a week. Thank you Nagi.