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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- One Pot Greek Chicken and Lemon Rice
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- Baked Chicken and Rice – you’ll love the buttery, garlicky rice!
- 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, I’m absolutely loving your recipes and recently selected those under your ‘Gluten Free’ option, but was a bit concerned when I saw one of the recipes (Oven Baked Sausages with Potatoes, Vegetable AND Gravy) had flour in it. Am I the problem?
Hi John, to make this gluten free, sub with 1 1/2 tbls of corn flour 🙂 N x
Hi Nagi I don’t have any beef stock so am wondering if I could replace half the flour with gravy powder and use chicken stock. Looking forward to your eggplant curry by the way.
Hi, I was wondering if how to adjust the cooking time if using frozen sausages?
Hi Sarah, always thaw first before cooking 🙂 N x
Trying to find easy recipes my 89yr old Father will eat & this one was not only delicious but so easy on prep as well as clean up. Thank You so much!
Hi, and I cook and love your recipes.
But 50 minutes to cook the sausages?
I’ll try the recipe and do 30 minutes total.
Hi Michael, yes because I’m using thick sausages and you want the vegetables to be completely cooked through as well. N x
Thanks.
My sausages were smaller.
It turned out very well and was very tasty.
I like to cook but mostly do it just for me so sometimes I just want something simple and tasty and this was that.
Will certainly do it again.
Michael, may I suggest that you follow the recipe, but don’t put your sausages in until part way through if you don’t want them in as long. These casserole dishes benefit from the longer cooking, thickening the gravy and letting the flavour from the vegetables infuse the gravy giving the richness that makes them so enjoyable.
The easiest, most delicious comfort food ever…I made this for my elderly parents and they luv’d it…another winner thanks Nagi!
My son put me on to your recipes. Now I have a ball and have made some I’m so happy with. This sausage recipe I’m worrying about. I think it has to do with the stock I used. I used powdered stock so maybe that’s the problem. Looking a bit insipit, not gravyish at all. Seem to have too much liquid as well. Let’s give it the taste test. Thank you.
This is so easy and absolutely delicious! I will be making this again!
This was an easy mid week meal that we enjoyed a lot, very tasty! Will have more vegies on the side next time.
This is SOOOOOOO delicious!! Have made it several times and it is just so easy to make. I cooked it longer because I like the sausages to be really brown and the gravy nice and thick. I also popped in a few red pepper flakes…….We love it!!!
Made this recipe yesterday. Like all of your other ones that I have made, it was absolutely simple and delicious. Love how the gravy made itself in the pan and will definitely be using this method in future when doing a roast. Just out of curiosity, what are the dimensions of the pan you used? Like Chris, I think my pan was a bit larger. Not a problem as I simply increased the cook time, plus I used 3 cups of broth for the gravy!!
Super excited today to see the crumpet recipe. I have tried other recipes and not been happy with the outcome but I am definitely going to be trying these next week. Wilting in Toronto’s current heatwave but not wanting your cold to travel up here 🙂
Easy & delicious! I think my tray and potatoes were bigger than optimal so it took 10 minutes longer to cook and I didn’t end up with as much gravy as I expected but it was bloody good!!! Nicely herby, beautifully savoury – I used 8 big fat pure beef sausages and a splash of Worcestershire sauce in the gravy and it was everything and more I could have hoped for.
YUM.
Thanks Nagi. This was delicious, perfect for a cold rainy winters night. I can’t wait to have a day of cooking more of your recipes. I love that you have videos to. Dozer is just the sweetest :))
Made it today. Wonderful as all your recipes are. I cooked it in a porcelain casserole dish so I had to cook it longer. I also steamed carrots and green beans (inspired by your one pot chicken recipe and served them with it. Amazingly perfect. Thanks.
DO YOU COVER THIS?
Hi Kelly, no – this is cooked uncovered. N x
Absolutely loved this! Little effort and cost with delicious results. We will be making this all of the time. Thank you for your amazing recipes 🙌😍
I made this tonight and was very happy with it. Having the whole meal including gravy cooked in the same pan was great. Another excellent recipe Nagi.
Absolutely loved the taste, but found the cooking time took much longer on a much higher heat!
Hi Jonathan, sorry yours took longer to cook – does your oven run slightly cooler by any chance? N x
Hi Nagi,
I’m gluten intolerant but am dying to try this recipe, it looks amazing! Am I able to sub the flour in the gravy for something else? Thanks!
Hi Sara – yes you can use corn flour, just use half the amount called for if subbing with corn flour 🙂 N x
Would brown rice flour work with this?
Sounds like a great recipe. What other vegetables would you recommend I, apart from carrots?
Anything really, they just need to be cut appropriately to cook in the same time – broccoli, squash, capsicum – ANYTHING! N x