Sausage Bake with Potatoes and Gravy

Recipe Tin Eats Recipe. Serves 4

Components

  • Gravy

Ingredients

  • 8 - 10 sausages (pork or beef)

  • 700g 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

Directions

  • Preheat oven to 200C (standard) or 180C (fan-forced).

  • Chop potatoes in half, place into a bowl

  • Chop and peel carrots add to bowl

  • Chop onions and garlic add to bowl

  • Add oil and herbs to bowl and 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

  • Pour gravy down the side of the pan (don’t pour over the sausages or veggies).

  • Bake for 25 min., then the sasuages and bake for a further 25 mins. or until the sausages are browned and potatoes are soft

↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Gravy

Ingredients

  • 30g melted butter, unsalted

  • 2 1/2 tbsp flour (plain / all purpose)

  • 500 ml beef stock (or chicken)

Steps

  • In a bowl add butter and flour. Whisk.

  • Add a bit of beef stock and whisk, then whisk in remaining broth. (Don’t worry if you end up with some floating butter bits)