Baked Sausage & Gravy

Baked Sausage & Gravy 


For the Vegetables:
  • 3 medium potatoes, unpeeled and cut into chunks
  • 1 medium sweet potato, peeled and cut into chunks
  • 2 carrots, peeled and cut into batons
  • 1 medium onion, peeled and cut into quarters
  • 1 clove garlic, peeled and minced
  • 1 TBS olive oil
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and black pepper to taste
For the gravy:
  • 1 TBS butter, melted
  • 1 1/2 TBS plain flour
  • 240ml chicken or beef stock (1 cup)
You will also need:
  • 4 thick herby sausages


  1. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish deep enough to hold the vegetables and sausage. My 7 by 10 inch dish is the perfect size.
  2. Whisk together all of the ingredients for the gravy. Pour this into the baking dish.
  3. Toss the prepared vegetables in a bowl together with the oil, herbs, garlic and some seasoning. Pour them into the baking dish with the gravy. You will have lots peeking over top. This is perfect as they will caramelise a bit. Top with the sausages.
  4. Bake in the preheated oven for 35 minutes. Flip the sausages over and return to the oven and bake for a further half an hour at which time the vegetables should be cooked through and the sausages will be golden brown and cooked through.
  5. Divide the vegetables and sausages between two plates and spoon some gravy over top of each.

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