Just because we are on lockdown and unable to get out doesn’t mean that our meals have to be boring. I do have limited fresh vegetables at the moment, consisting mainly of potatoes, sweet potatoes, onions and carrots. That is all about to change on Friday however! Yay!
Yes, with some diligence and determination I was finally able to get in touch with someone from our city indoor market who is making deliveries, and at a fair price. On Friday afternoon I will have cabbage, broccoli, cauliflower, kiwi, apples, oranges and a few other bits. I am so very grateful for that. And they will deliver it all right to my door and leave it on the step.
In the meantime I was able to make Todd and I a sausage and vegetable bake today, using what I do have at the moment. It was delicious.
It is perfectly sized for two people, but you can very easily double the amounts to serve more. There are potatoes, sweet potato, carrots and onion, plus two meaty sausages a piece, and a very tasty gravy, which does not use salty gravy powder. All natural ingredients.
My thyme is growing in the garden at the moment. I do wish I had some parsley, but oh well . . . we will live without it. I wish parsley was one of the herbs that comes back every year like thyme and oregano.
Rosemary and sage . . . but no parsley doesn’t and neither does basil.
Back to the bake. This is so simple and easy to do. You just cut up your vegetables and put them in a baking dish. I used my trusty 7 by 10 inch dish, which is the perfect size.
A simple gravy mix is created and then poured in beneath the vegetables. Its actually probably easier if you put the gravy mix in first and then the vegetables.
The sausages are laid on top and then the whole thing just gets baked in a hot oven. I baked it for half an hour, flipped the sausages over and baked for a further hour. Easy peasy.
The gravy thickens up nicely in that time. There is no muss or fuss . . . no frying involved.
This is a meal that basically cooks itself. You really can’t get much better than that!
Sausage Vegetable & Gravy Bake
Author: Marie Rayner
This is a simple all in one oven bake, built for two that produces perfectly cooked sausages, vegetables and a tasty 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)
How to cook Sausage Vegetable & Gravy Bake
- 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.
- Whisk together all of the ingredients for the gravy. Pour this into the baking dish.
- 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.
- 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.
- Divide the vegetables and sausages between two plates and spoon some gravy over top of each.
Did you make this recipe?
If you don’t have sausages, I am sure you could use chicken pieces in much the same way. They would also be very good. How are you all getting along? Our weather has been beautiful these last few days so its not been too bad. We’ve been able to sit out of doors and enjoy the sunshine and today I even saw butterflies. Spring is definitely here.