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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- Asian Beef Ramen Noodles – caramelised beef, hidden veg, tangle of noodles, ONE POT!
- Chicken Broccoli Rice Casserole – tastes like risotto, but much easier to make!
- See all One Pot recipe
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!
Hi Nagi, looks awesomely easy so will try it on a week night:) Just had to reply because you are probably now in my homeland New Zealand and I hope you enjoy your visit. You should try a Maori hangi while here. I think you will enjoy it though takes much longer to cook than sausages in gravy. Well worth it and no pots or pans to clean.
Gail
Bugger, I didn’t get around to trying it! I had the most wonderful time, NZ is such a beautiful place. It’s so quick to get to, I really want to go back again soon and do some more exploring! It’s an incredible place. Absolutely stunning. The colour of the rivers!! Amazing – they range so much! N x
Yum! Made this the other night using gourmet beef sausages. It was even tastier reheated for lunch the next day. The gravy is so good it’s hard to believe it’s so easy to make. Definitely making this one again.
LOVE hearing that Kelly!!! So glad you enjoyed it! N x
Hi Nagi
Thanks again for another great meal. It’s a real winner. I used Angus beef sausages. The gravy was so good. I served it with sautéed leek, pea and spinach. Delicious! Liz x
LOVE hearing that Liz!!! So glad you enjoyed it! N x
Another great and tasty dinner that came together quickly! Our gravy did require thickening- but no bother. The only complaint is that I wish we could sausages like you have. Our choices are limited.
Where do you live May? 🙂 Just out of curiosity! N xx
Hi Nagi, we live in a small town called Anacortes, WA…. Where you catch the ferry to the U.S. San Juan Islands.
If you get out and about heading south, check out Double DD Meats in Mountlake Terrace. They have any kind of sausage you could want.
Thank you Cindy, that’s good to know!
We rarely go into the City, but when we next make it downtown, we will make a point of stopping. Thank again!!
Made this tonight and it was fabulous!!!! Took a lot longer than the recipe (there must be something wrong with my oven?!), but when it eventually came out it was so delicious! Thanks for all the great recipes x
Ps poor Dozer! My heart breaks a little every morning when I leave my little dog to go to work for the day!
Hi Kim! Sorry to hear it took longer, it does sound like your oven might run weak if it took a LOT longer 🙂 But I’m glad it was delicious! I hear you about leaving your little one behind!!! I’m very lucky to be able to work from home 🙂 N x
Nagi, inspired by your beautiful photos, I made this tonight, and it was AWESOME. Used what our market calls “breakfast sausages” (pork, in casings) and Yukon Gold potatoes. The colors were so appealing–the red onions, the golden potatoes, the orange carrots (I threw in a few extra carrots because we love them) (not those tasty “baby” carrots–the big ones that you have to peel!). It was a lovely flavorful stew, and you’re right, the gravy makes itself. We really like your Aussie-Japanese cuisine!
I’m so pleased you enjoyed this Lori!! Thanks so much for letting me know! N xx
LOVE that this is one pan 🙂 makes life so much easier! poor Dozer, our pupper Archie does that when my husband leaves for work trips! he’s a golden too! have an amazing time in NZ!
Don’t Goldies have the best/worst “sad eyes”??!! Give Archie a hug from me!! N xx
YUMMY – and I haven’t even made it yet.
Looks great and I have decided to take the recipe with me when we do our last family holiday (19yr old isn’t really fussed about hanging with us older folk anymore 🙁 )
So as you return from the Land of the Long White cloud we will be jetting off – also at the disgust of our dogs who also know what a suitcase means – recipe in hand ready to cook it after a long days tramping through the gorgeous NZ countryside.
Looking forward to hearing about the trek and of course seeing some of the thousands of pictures you take along the way 🙂
What??!! You’re going tramping in NZ?? What are the chances!!! Have you been before? So many questions!!! It was absolutely amazing. The most beautiful natural surrounds I’ve ever seen in my life, it was like something out of a fairytale! N x
There are so many kinds of sausages…What kind do you recommend? I’m going to definitely put this on my dinner schedule, but not sure what kind of sausages to use.
Hi Kathleen! In all honesty, any sausages you want! I usually use pork sausages, the Italian ones were you can see little chunks of white spots rather than the even pink coloured ones which are better value (but are made with fillers ie not just pure meat). 🙂
Thanks for reply. I know what you mean about the pink insides;those are typically pre cooked where I live. But pork sausages by me are short and skinny. The ones in the picture with your recipe look like the size of a bratwurst or Italian sausage, and the flavors are totally different. Thanks again. I’ll just have to give it a whirl!😉
Hi Nagi, This is just SO TEMPTING and looks wonderfully tasty as sausages are hubbies favourite no matter how they’re cooked, but always with potatoes. I would love to make this a.s.a.p, but right now we’re on a NO CARB menu, so could you give us some “no carb” meals now and then to build up my files. No carbs meaning No vegies from under the ground, pasta – rice or fruit, I’m sure you know the rest. When we become “skinny” well not so skinny, I’ll be edging your wonderful recipes back into our menus to start to balance things out again without over doing it.
Enjoy your time over the ditch and return all enthusiastic again, but make sure you don’t forget your luggage this time.
Hi Josephine! Hmm, so does that mean no flour even re: gravy???!!! For the vegetables, how about using more carrots + some turnips?? Turnips are under ground (I think??!!) but they are pretty low carb! Otherwise another idea is to add cauliflower in when you turn the sausages 🙂
Hi Nagi, Sorry, carrots and turnips are out as they’re from underground, but I do use cauliflower a lot as it’s a great filler. Can only use vegies that are from ABOVE THE GROUND so you can imagine I’m racking my brain for ideas.
Anyway, it’s “food for thought” (excuse the pun) for both of us to see what we can bring up.
It was my birthday last Saturday 10th and our daughter-in-law even made me a beautiful “No bake Lemon Cheesecake” as my birthday cake using almond meal and coconut in the base and gelatine with Stevia in the filling topped with a few strawberries and served with Dollop Cream. Absolutely YUM!
If you’d like the recipe for it just let me know as others may like it as well as it tastes just the same as any other cheesecake.
Nagi, Sorry, yes – NO FLOUR in anything.
Hi Nagi. This looks delish and I’ll be trying it this week. I’m wondering, though – do you ever recommend boiling the sausages for a couple of minutes first to render out some of the fat? (And I know that doing so would cancel out the One Pan category), but the last time I cooked with sausages on the oven, it was just overly greasy. *My sister’s dog pulls her clothes out of the suitcase as she’s packing!
JL, I made this delicious dish tonight. The sausages weren’t at all greasy. Just nice and brown and tasty!
HOME RUN! This was so full of flavor. I loved it, my husband loved it and all three of my boys inhaled it! I’ll have to add more sausages next time (I used 8) because there was only enough leftover to feed my boys the next night 😉
LOVE hearing that JL!!! So glad you enjoyed it! N x
Hi JL! First- your sister’s dog. SO CUTE! I would probably never travel if Dozer did that!!! Second – sausage fat. In this case, what happens is that the sausage fat actually forms part of the fat required to make a nice gravy, and also some of it spits onto the surface of the vegetables so they brown a bit 🙂 So definitely no need to render out the fat beforehand! N x
You are really going to love our beautiful country Nagi and the Hollyford track is absolutely wonderful even though
you are in the backcountry I’m sure you will be staying in the rustic huts none of this slopping in a tent Lol Dozer would have loved to have come with you all that bush and water. if you look further down the map we are in Milton South Otago, we live in an old church relocated to a 10 are block in the forestry you have come to the best of NZ better than that rat race of the North, this sausage recipe is similar to one my mother used to make every Sunday for( Tea ) we have Tea here not dinner it is called sausage casserole one pot no mess everyone eat when they were ready and clean up your own mess :0) also converted to a great one pot meal in a camp oven oven over the fire you might even get something similar on you track a very Kiwi meal. looking forward to hearing what you think of our slice of heaven.
OMG Debra. I was awestruck by the beauty of the Hollyford Track. It was like something out of a fairy tale!!! I drank MANY a pinot noir from Central Otago! What an amazing home you must have – a relocated church!! Amazing!!! N xx
The recipe looks fantastic and I love that gravy — all those lovely juices bathing the veggies. YUMMMMy!!!! And you are going to have so much fun! I’ll keep my fingers crossed that you return the same way you left. Did you take your lucky charm with you??? We’ll be waiting for the pictures. And poor, poor Dozer. I’ll send him some happy thoughts. At least you won’t be gone that long. Take care — sending hugs. xoxo
Back in one piece! Had an absolute BLAST!!!! N xx
This recipe looks wonderful! Can’t wait to try it out 🙂 I also like I can easily adapt it for my gluten-free diet!
Btw, I totally feel your pain when it comes to the luggage coming out and our furry friends getting saddened by it. Our dog also does the same thing but he gets super anxious and whines at me. Just like you, it always breaks my heart!
I know, right?? Those forlorn eyes! It’s a killer! 😢
The sausage recipe looks great …..could you use vegetarian sausages?
Absolutely! As long as they cook in around the same time as meat sausages – if they cook in the same time on the stove, then they should be the same in the oven 🙂 N x
It’s march 2018 time does fly..your recipe for sausage and vegetable arrived 1 day late😯 we did the Italian style of sausage and peppers for Sunday family dinner..I like your recipe so I will make it soon..have fun in NEW ZEALAND. .
DOZER and LUCA have such.similar personalities. Whenever we are going someplace he has that same wistful “what! are you leaving again” look.😳
The older I get, the faster time is flying! Gillian!!! How can I slow down 2018??!!!🙀
Nagi you have nothing to worry about time flying my time is whizzing by me at rapid speed I turn 70 this may 2018 and still full of fun and energy so you GO GIRL and keep us full of your wonderful recipes and travel stories and happy stuff of DOZER I look forward for our updates in Toronto Canada 💖🍷
Another superb recipe – dinner and leftovers-best ever flavours thanks again Nagi and Merry Christmas
That’s so great to hear Kym! Thanks for letting me know – N x ❤️
This beauty worked so well for a mid week dinner; I made it last night BUT I cut up the veges etc the previous night so the herbs would hug the veges and sausages overnight.
All I did when I came home from work was whack on the oven, make the gravy then toss everything on top.
How easy is that?
The flavours were so good and the gravy definitely had the wow factor with the meat juices dripping.
Awesome Nagi, simply awesome!
I’m so happy to hear you enjoyed this Barb!! Thanks for taking the time to leave a review. N x ❤️
This dinner was absolutely YUM. My family ate every single bit in one sitting (there are only 3 of us!).
Quick and easy to prepare and will be on the roster from now on. Thanks for a wonderful range of recipes.
What wonderful feedback Vanessa, I’m so pleased to hear that, thank you! N xx
Another winner ! Faces smiling and bellys are full !
Oh wow! I’m so happy to hear that Paula, thanks so much for letting me know! N xx