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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- 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. Just made this tonight. Yummy! Thank you for this recipe. Will be making this again.
I’m so pleased you enjoyed this Kaye! Thanks for letting me know! N x
Hiya. I will be making this this evening. Its snowing here in north Devon so it os perfect. Do i cover when ot does in the oven?
Oh my! This was so good! Not a drop left! Will be making this for sure again!
WHOOT!!!! N xx
Ohhhh myyyy goodness. We have just stuffed ourselves on this delicious recipe!! We aren’t the biggest fan of sausages so I used some steak instead. I seared the steak first then popped them on top of the veggies. Absolutely delicious, this will now be a regular for us. Thank you!!
🙌🏻 And WOW with STEAK!!! N xx
What kind of sausage did you use ??
I used chunky Italian style pork sausages! 🙂 N x
Made this again last night Nagi for dinner and leftover lunches…amazing flavours….friend in the staff dining room today said “what have you got!!!!” Explained the recipe and told her to get on to your site…she said… “I have to have that” …After lunch I printed off the recipe and left it on her desk…so happy to recommend your site to my friends…still churning out homemade crackers, sausage rolls & Greek zucchini fritters….this is the only blog I use to cook for my family and friends
I LOVE HEARING THAT!! *Sorry for shouting* 😂
We absolutely loved this sausage bake recipe, and I made sure it looked exactly like yours did in the video.
It was so yummy we had it heated up in the oven the next night, where it tasted even better, and I used fresh thyme leaves after bringing it out of the oven.
I cooked the leftovers in the same baking dish at 200c, and cooked for another half hour, which made it a ten out of ten for both of us
LOVE HEARING THAT!!! Thanks for letting me know Gary! N xx
Made it tonight, it was so easy and everyone loved it! Thanks for a great recipe!
That’s so great to hear Sophia! Thanks! N x ❤️
Nagi, once again you have produced a winner! I made this last night and it was so delish! This is definately a keeper, so yummy!
That’s so great to hear Kath! Thanks! N x ❤️
Yummy! had it for tea tonight, hubby and son loved it too! 🙂
I’m so pleased you enjoyed this Sharon! Thanks for taking the time to let me know! N x
This is a keeper! Minimum fuss but maximum flavor! Thanks for this, Nagi.
HIGH FIVE!!!!
Hi Nagi! How are you?
We’re OK, although running around a lot after a now one year old. Tiring but lots of fun!
Thought I’d pop in to see what you’re up to, and oh my goodness you’re speaking my language today. LOVE things you can just throw in the oven. My husband adores sausages and gravy (must be an Aussie thing… hahaha), and maybe the little one would eat a bit of this too, instead of throwing it all on the floor like often happens these days (grrrrrr).
Hope you’re having a fab time in NZ!
Made this the other night. It was delish. A definite keeper. My husband is having it leftover right now on a hot dog roll
with the onions and potatoes. Five ******
LOVE hearing that Ginger!!! So glad you enjoyed it! N x
Made this today, very nice! I had the dish in the oven for nearly 2 hours at 180 but the end result was really nice!
I did have a blonde moment (as a mother of a 2 year old & 14 week old, slightly sleep deprived). My flour butter mixture curdled 2 times & then I realised that my stock should be warmed, as the one I used was cold & straight from the fridge. So on my third attempt I got a lovely consistency in the mixture. I also melted the butter to be able to incorporate with the flour. Success! Husband & 2 year old loved it!
Thanks for another Great recipe!
WOAH…. 2 hours??!! At 180C???!!! I’m glad you enjoyed it though!! N x
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