Cooking sausages with vegetables and gravy in the oven is a fantastic quick dinner idea that takes only minutes to prepare! The sausages brown nicely, the vegetables become tender, and the gravy becomes flavorful. It’s almost like making a stew!

Watch here how Do it



  • ▢ 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


  • ▢ 8 – 10 sausages (500-700g / 1-1.4lb) (Note 2)
  • ▢ Oil spray (optional)


  • ▢ 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)


1- Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit (conventional) or 180 degrees Celsius/350 degrees Fahrenheit (fan / convection).

2- In a large mixing bowl, combine the vegetable ingredients. To coat, toss well.

3- Add sausages and toss briefly

4- Transfer to a roasting pan. The pan should be large enough to stack the veggies around two deep – see photographs and video. Rearrange the sausages so that they are on top.


1- Add butter and flour to the same bowl as the vegetables. Whisk.

2-Whisk in a little beef broth, then the rest. (Don’t worry if you end up with some floating butter bits.)

3-Pour down the side of the pan (but not over the sausages or vegetables).

4-Optional: Spray sausages with oil to brown them slightly better.


1- Bake for 25 minutes. Sausages should be turned. Spray with oil again (optional), then bake for another 25 minutes, or until sausages are browned and potatoes are soft.

2-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 golf ball-sized potatoes. If yours are significantly larger, cut them in half. You may also use big, sliced potatoes.

2- Sausages: Use any sausage you like here; I like thick pork sausages.

3-Broth: Chicken broth was used in the original recipe. I switched to beef broth because I think it adds a richer flavor and makes the gravy more brown. However, it also works well with chicken, though the color will be paler.

4-Gravy Thickness: The gravy thickness will be affected by factors such as how juicy your sausages and vegetables are, the strength of your oven, the heat retention of your pan, and so on.

PS : Remove sausages and veggies, then return pan to oven for a few minutes – it should decrease rather rapidly due to the big surface area.
If it’s too thick, just add a dash of hot water a little at a time!

5- Nutrition per serving, assuming 4 servings made with lean sausages and consuming all of the gravy.


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%)

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