Sausage Bake with Potatoes and Gravy



  • 700g baby potatoes, halved
  • 3 carrots, peeled and cut
  • 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 PnP beef sausages


  • 2 tbsp melted butter, unsalted
  • 2 1/2 tbsp flour
  • 500 ml beef broth
  • Fresh thyme, for garnish (optional)


  • Preheat oven to 185C
  • Add vegetables and sausages into a roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top.


  • In a bowl, add butter and flour. Whisk.
  • Add a bit of beef broth and whisk, then whisk in the 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.


  • 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.