RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)

Name: RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)
Cook time: 1 h
Yield: 4
Cuisine: British
Ingredients: 600g baby potatoes, halved; 3 carrots, peeled and cut into 5cm pieces diagonally; 2 garlic cloves, finely minced; 1½ tbsp olive oil; 1 tsp dried rosemary; ½ tsp cooking salt; ¼ tsp black pepper; 8 sausages (600-700g) – see note; oil spray (optional); 2 red onions, peeled and each cut into 8 wedges; 1 cup frozen peas, thawed; fresh rosemary, for garnish (optional)

This stonking all-in-one dinner will fill your belly without emptying your wallet, and there’s minimal washing-up.

RecipeTin Eats

May 7, 2024

This budget-friendly tray bake is an all-in-one dinner winner. Rob Palmer; STYLING: Emma Knowles

easyTime:30 mins - 1 hourServes:4

Sausages in any form make a good dinner. Add gravy and it’s a great dinner. Now imagine a meal that will feed a family of four with sausages, roasted vegetables and gravy, all baked in one pan so there’s no stove splatter and minimal washing-up. Plus the juices dripping from the sausages as they cook add loads of flavour to the gravy.

SOS checklist

Less than 12 ingredients (excluding oil, salt and pepper) ✔
Less than $20 for 4 servings ✔

Ingredients

600g baby potatoes, halved
3 carrots, peeled and cut into 5cm pieces diagonally
2 garlic cloves, finely minced
1½ tbsp olive oil
1 tsp dried rosemary
½ tsp cooking salt
¼ tsp black pepper
8 sausages (600-700g) – see note
oil spray (optional)
2 red onions, peeled and each cut into 8 wedges
1 cup frozen peas, thawed
fresh rosemary, for garnish (optional)

GRAVY

30g unsalted butter, melted
2½ tbsp plain flour
500ml (2 cups) beef stock

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Toss the potatoes, carrots and garlic in a large bowl with the oil, rosemary, salt and pepper. Add the sausages and toss briefly. Transfer the vegetables and sausages to a 23cm x 33cm roasting pan, and arrange the sausages on top.
Step 3
To make the gravy, place the butter and flour into the same bowl, whisking in a splash of beef stock until it is lump-free. Then add the remaining stock and stir to combine. Pour it down the side of the roasting pan.
Step 4
Spray the sausages with oil (it helps them brown) and bake for 25 minutes. Turn the sausages then spread the onion wedges across the surface. Give the sausages and onion another spray with oil and bake for a further 25 minutes until the potatoes are soft, the sausages are golden, and the gravy has thickened. Add the peas for the last 5 minutes of baking time.
Step 5
Serve the sausages and vegetables, spooning over some gravy. Garnish with fresh rosemary, if desired.

Note: While you can use any kind of sausage here, beef and lamb sausages brown the best in the oven, followed by pork sausages. Chicken sausages will brown the least. I used beef for this recipe.