How to Make Oven Baked Sausages with Potatoes

Oven Baked Sausages with Potatoes, Vegetables AND Gravy! wakes your kitchen with brown, caramelized edges, savory sausage juices, and a glossy gravy that soaks into crisp-tender potatoes. You get a true comfort meal that cooks mostly hands-off. This dish delivers bold, homey flavors, tender vegetables, and an easy gravy that ties everything together. Make it on a busy weeknight, for a relaxed weekend dinner, or when you want one-pan cleanup and hearty results. If you enjoy simple one-pan dinners, try our baked cod with lemon and fresh herbs for another easy roast you can serve alongside a green salad.

Why Make Oven Baked Sausages with Potatoes, Vegetables AND Gravy!

Ease: This one-pan roast simplifies dinner. You prep, roast, and finish a rich gravy with minimal fuss.
Flavor: The sausages caramelize and release savory juices that roast into the potatoes and onions for deep, layered taste.
Cost-effective: You use affordable, everyday ingredients to feed a family without stress.
Versatile: You switch vegetables or sausages to suit diets and what’s in your fridge.

How to Make Oven Baked Sausages with Potatoes, Vegetables AND Gravy!

Start by tossing potatoes, carrots, onions, garlic, oil, and dried herbs so every piece gets seasoning. Then add sausages briefly so they pick up a light coating. You roast everything together until the edges brown and the sausages cook through. This step builds flavor from direct heat and caramelization.

Next, you make a simple pan gravy using melted butter, flour, and broth while the roast rests. Whisking the gravy smooths lumps and concentrates the sausage juices into a glossy sauce. Finally, you pour the gravy over the roasted pan for a warm, melded finish.

Ingredients

For the roast:

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))

For the 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))

Directions

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.
Choose a roasting pan large enough so the vegetables stack about 2 deep.
Rearrange sausages so you place them on top.
Roast for 30 minutes, then turn vegetables and sausages and roast for another 15–20 minutes until sausages register 74°C/165°F and vegetables brown.
Make the gravy by melting butter in a small saucepan over medium heat for 1 minute.
Whisk in flour and cook for 1 minute until it smells nutty.
Gradually whisk in beef broth until smooth.
Simmer the gravy for 3–5 minutes until it thickens and coats the back of a spoon.
Pour gravy over the roasted sausages and vegetables and let rest for 5 minutes before serving.

How to Serve Oven Baked Sausages with Potatoes, Vegetables AND Gravy!

Serve with steamed green beans or a crisp green salad for freshness and crunch.
Offer crusty bread to soak up extra gravy.
Plate on warm dishes and spoon gravy over sausages for a glossy finish.
Garnish with fresh thyme and serve family-style on the pan for a rustic presentation.

How to Store Oven Baked Sausages with Potatoes, Vegetables AND Gravy!

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Freeze components separately in freezer-safe containers for up to 2 months; freeze gravy in a separate container.
Reheat: Reheat in a 180°C/350°F oven until hot (15–20 minutes for refrigerated portions). Alternatively, reheat gravy gently on the stovetop and microwave single portions, stirring halfway.

Tips to Make Oven Baked Sausages with Potatoes, Vegetables AND Gravy!

Substitute root vegetables: Swap parsnips or sweet potatoes if you prefer sweetness.
Cut potatoes evenly so they roast at the same rate.
Use a high-sided roasting pan to keep juices contained.
Brown sausages under a broiler for 1–2 minutes at the end if you want extra color.
For a thinner gravy, add more broth a little at a time.
Prep ahead by chopping vegetables and storing them in the fridge until ready to roast.

Variations

Herb & Mustard Sausages: Stir 1 tbsp Dijon into the gravy for a tangy lift and use sausage flavored with herbs.
Mediterranean Roast: Add chopped bell peppers and a handful of olives to the pan, and swap oregano for rosemary.
Veggie-forward: Use plant-based sausages and vegetable broth to make a fully vegetarian version.

FAQs

Q: How do I prevent soggy potatoes? A: Cut potatoes small and toss in oil so they brown. Roast at the high temperature and spread them in a single (or two-deep) layer so air circulates.

Q: Can I make the gravy gluten-free? A: Yes. Replace the flour with a 1:1 gluten-free flour blend or use 1 tbsp cornstarch mixed with cold water; then whisk into simmering broth.

Q: Can I assemble this ahead and bake later? A: Absolutely. Arrange everything in the pan, cover, and refrigerate for up to 24 hours; bake directly from cold, adding 5–10 minutes to the cooking time.