A Sausage Bake with Vegetables and Gravy, all made in ONE PAN! It's just like making a stew :) Recipe VIDEO above.
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.
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).
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)
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!