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!
This is the best! I cheat and just use beef bone broth with a little gravy powder. Incredible! Nailed it again Nagi!
This was so easy to prepare and tasted great. We added some pumpkin and served it with broccolini…yum! Will be making again.
Easy and quick to assemble. A family favorite in our home. Thank you
This is a go-to! Yum
So easy & versatile. Loved by all. Have made with chicken sausages with chicken stock also used sweet potato instead of or as well. Another great recipe.
I made this last night and had to use large Yukon Golds (cut down into about 2” cubes) and 6 full-size pork sausages (pretty much filling the baking pan. All in, it looked very much like yours pictured). At the end of 50 on convection 350, the potatoes and carrots were still hard as rocks and, despite spraying both sides, the sausages weren’t browned at all. I ended up nuking all the vegs for about 5 minutes and then served. I thickened the gravy with about a tablespoon of cornstarch. While absolutely scrumptious, the appearance was dismal and the added cooking time was annoying. Any ideas where I might have gone wrong?
Sausages and veggies fine but gravy a real disappointment. Give it a miss.
Oops … Instructions #2. Place Cut Vegetable ingredients in a large bowl. Drizzle olive oil over vegetables. Sprinkle Dried Thyme, Dried Oregano, Salt and Black Pepper over vegetables. Toss well to coat.
Hi Nagi once again your recipe was great. I use a Chorizo sausage as well as Cumberland sausages but will not use the Chorizo again, didn’t really add anything to the dish. very yummy and will definitely do again.
This is a great recipe. My hubby loves sausages but I hate cooking them until this recipe. So easy & comfort food in the cooler months.
This was a huge hit for my household! Super easy too!
Will definately be a regular in my household.
Delicious! This has become a favourite recipe in our house.
10/10 absolutely delicious! Full of flavour and loved the ready-made gravy and only one dish to wash up!
This was wonderful! I only dirtied a couple of dishes to prep and one to cook! I didn’t have dried thyme, so I did have to use fresh, but that was my only variation. The gravy was a little on the thin side, but could have been thickened up with slurry- but we just ate it thin. It was SO good! My husband and kids loved and and so did I!
Can you use hot sausages with gravy
This is a great recipe I’ve made many times. Everyone in my family loves it. I recently started using fresh chorizo sausage in this recipe, and the but is spice is a great addition. After making it a few times, I started changing up the veggies: yams, cauliflower, green beans work well. I like this so much more than frying sausages. 😋
Oops … Was trying to say the bit of spice …
This recipe was excellent, a keeper! Whole family enjoyed it. Delicious!! *****
I made this two weeks ago and I’m making again tonight. It’s ugly to look at but oh my goodness it is so delicious! People who don’t try it because of the way it looks are really missing out.
I’ve made this a couple times now and it is a hit with the family.
Everynight when we have dinner, my husband asks “is this a Nagi recipe?” yes I reply – “thought so – it is so delicious”. Another winner!!! Thanks Nagi.