Oven Baked Sausages with Potatoes, Vegetable AND Gravy!
Prep
15m
·
Cook
45m
·
Total
1h
About This Recipe
This hearty recipe for Oven Baked Sausages with Potatoes, Vegetables and Gravy combines juicy sausages with tender roasted vegetables and a rich, flavorful gravy. The perfect easy and comforting meal for a cozy night in.
Ingredients
(Servings:
4)
Scale
Convert
Vegetables
Sausages
Gravy
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories1,217kcal60%
-
Fat65g100%
-
Saturated Fat21g105%
-
Carbohydrates96g32%
-
Fiber13g52%
-
Sugar16g32%
-
Protein60g120%
-
Cholesterol192mg64%
-
Sodium1,344mg56%
Percent Daily Values are based on a 2,000 calorie diet.
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 forhousekeeping matters January 2019 - no change to recipe, readers love it as is!
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 forhousekeeping matters January 2019 - no change to recipe, readers love it as is!
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