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Home One Pot Recipes

Sausage Bake with Potatoes and Gravy

By:Nagi
Published:20 Jan '19Updated:6 May '20
483 Comments
Recipe v Video v Dozer v

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!

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! recipetineats.com

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!!

Sausage Bake and Vegetables with Gravy - baked in one pan! recipetineats.com

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!

 

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! recipetineats.com

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!

How to make Sausage Bake with Vegetables and Gravy

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! recipetineats.com

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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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! recipetineats.com

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! recipetineats.com

More Sausage recipes

  • Bangers and Mash (Sausage with Onion Gravy)
  • Curried Sausages
  • Sausage Pasta

Sausage Bake with Vegetables and Gravy
Watch how to make it

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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! recipetineats.com

Oven Baked Sausages with Potatoes, Vegetable AND Gravy!

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Dinner
Western
4.99 from 136 votes
Servings4
Tap or hover to scale
Print
Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

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:

1. Potatoes: 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. Sausages: Use any sausage of choice here, I use thick pork ones.
3. Broth: The original recipe was made using chicken broth (liquid stock). I have changed this to beef broth because I think it makes a deeper flavoured gravy and also makes the gravy colour more brown. But it works really well with chicken too, it is just that the colour will be paler.
4. 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 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 too thick, just add a splash of hot water - a bit at a time!
5. 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 in March 2019. Updated for housekeeping matters January 2019 - no change to recipe, readers love it as is!

Nutrition Information:

Serving: 522gCalories: 649cal (32%)Carbohydrates: 32g (11%)Protein: 26g (52%)Fat: 46g (71%)Saturated Fat: 15g (94%)Cholesterol: 106mg (35%)Sodium: 1074mg (47%)Potassium: 1406mg (40%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 7945IU (159%)Vitamin C: 25mg (30%)Calcium: 93mg (9%)Iron: 7.3mg (41%)
Keywords: Cooking sausages in the oven, Oven Baked Sausage, Sausage Bake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

Dozer Christmas

 

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483 Comments

  1. Gladys says

    June 21, 2019 at 4:54 am

    I have never tried baking sausages. I must admin the sausage and gravy combo is amazing. Thanks!

    Reply
    • Nagi says

      June 21, 2019 at 3:59 pm

      You’re so welcome Gladys!!

      Reply
  2. Indre Gylyte says

    June 11, 2019 at 12:16 am

    5 stars
    Amazing!

    Reply
    • Nagi says

      June 11, 2019 at 12:01 pm

      Thanks so much Indre!

      Reply
  3. Jenni says

    May 29, 2019 at 5:52 pm

    What a FABulous recipe! Love the gravy and I added pumpkin and Brussels sprouts. Thanks Nagi, it’s great.

    Reply
    • Nagi says

      May 29, 2019 at 7:17 pm

      Sounds great Jenni!

      Reply
  4. Sylvana says

    May 24, 2019 at 9:42 am

    Hi Nagi, I can’t eat onions (don’t get me started lol) so are there other veggies I can use to bulk it up a bit? Thanks

    Reply
    • Nagi says

      May 24, 2019 at 1:01 pm

      Hi Sylvana, you could use any veggies you prefer!

      Reply
  5. Magda says

    May 10, 2019 at 8:38 pm

    5 stars
    Easy recipe and produced a very yummy dish.

    Reply
    • Nagi says

      May 11, 2019 at 4:15 pm

      YES!! It’s so easy isn’t it Magda, I’m so happy you liked it ❤️

      Reply
  6. Donna says

    May 9, 2019 at 3:08 am

    5 stars
    Made this tonight was lovely, even my fussy 12yr old son enjoyed it – gravy was excellent! Thx will try more of your recipes Nagi x

    Reply
    • Nagi says

      May 9, 2019 at 6:48 pm

      Winning! So glad to hear it was a hit!

      Reply
  7. Janet says

    May 6, 2019 at 9:15 am

    5 stars
    Made this for dinner tonight. Very good flavour. I added a few Brussels Sprouts, 1 Parsnip-chunked, 1/2 Fennel bulb, 1/2 med onion cut in 4 sections. Used beef smokies as I did not have big sausages.
    Will make it again using chicken with c,broth for the gravy. Loved that it had the gravy.

    Reply
    • Nagi says

      May 6, 2019 at 1:21 pm

      Sounds great Janet!

      Reply
  8. Katie says

    April 14, 2019 at 3:31 pm

    All of my coworkers were drooling when I took leftovers to work with me! I love your work!

    Reply
  9. Ivy Johnston says

    April 12, 2019 at 1:27 pm

    5 stars
    I have tried this and it is easy and lovely.

    Reply
    • Nagi says

      April 12, 2019 at 6:34 pm

      Great Ivy!

      Reply
  10. Matthew Jaggard says

    March 29, 2019 at 4:37 am

    5 stars
    Did this last night and omg it tasted great. Can’t wait to do it again next week. Quick prep time. And delicious.

    Reply
    • Nagi says

      March 29, 2019 at 2:06 pm

      That’s great to hear Matthew!

      Reply
  11. Tiana says

    March 22, 2019 at 12:46 pm

    5 stars
    This was excellent! I used bratwurst sausages and was really happy with the end result.

    Reply
    • Nagi says

      March 22, 2019 at 6:56 pm

      ohhh Great!!

      Reply
      • Clare Hetherington says

        May 15, 2019 at 3:36 pm

        I made this the other day to pop in the freezer but it never made it there. Served it up for impromptu Mother’s Day dinner instead. Was devoured very quickly and declared absolutely delicious by all. Will certainly be making again 🙂

        Reply
  12. Francine Nault says

    March 19, 2019 at 8:38 am

    5 stars
    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.

    Reply
    • Nagi says

      March 19, 2019 at 7:38 pm

      Ohh delicious Francine!

      Reply
  13. Nicole Morey says

    March 13, 2019 at 9:39 am

    5 stars
    This is a keeper! Yummy! 😁

    Reply
  14. Laura lotito says

    March 10, 2019 at 6:46 am

    This looks delicious. Can I use sweet Italian sausage ring? It is thick

    Reply
    • Nagi says

      March 10, 2019 at 7:16 am

      Absolutely! Anything 🙂 With the long cook time any sausage will cook through and brown nicely – N x

      Reply
      • Laura lotito says

        March 10, 2019 at 1:09 pm

        thanks!!

        Reply
        • laura says

          March 15, 2019 at 10:17 am

          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

          Reply
  15. Annetta Francis says

    March 9, 2019 at 11:39 am

    5 stars
    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.

    Reply
  16. Robert Devlin says

    March 8, 2019 at 5:57 am

    5 stars
    Very simple, very tasty and very easy on the wallet. Perfect to do after my wife and me are tired after work.

    Reply
    • Nagi says

      March 8, 2019 at 11:55 am

      Yes, it’s so easy!! Thanks for the feedback Robert ❤️

      Reply
  17. Catherine says

    March 8, 2019 at 3:12 am

    5 stars
    Just WOW!!! Another fantastic, tasty recipe. Made this today and it has been demolished!! Thanks Nagi, you are a star !!!

    Reply
    • Nagi says

      March 8, 2019 at 11:57 am

      Woot! I’m so glad it was a hit!

      Reply
  18. Brightlights says

    March 5, 2019 at 12:12 am

    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.

    Reply
    • Nagi says

      March 5, 2019 at 8:26 am

      Thanks so much for the feedback, I’m so happy to hear you’re loving my recipes!

      Reply
  19. Karen says

    March 2, 2019 at 12:26 pm

    5 stars
    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.

    Reply
    • Nagi says

      March 4, 2019 at 2:22 pm

      You’re so welcome Karen, sounds like you nailed it!

      Reply
  20. Lori Erokan says

    February 16, 2019 at 5:49 am

    5 stars
    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!

    Reply
    • Nagi says

      February 16, 2019 at 12:32 pm

      That’s so great Lori! I’m happy you loved it ❤️

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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