Sausages with Potatoes, Vegetables, and Gravy

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Carrots

  Raw

  4 medium or 244g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sausage

  Beef, pork, chicken, skinless, smoked

  24 oz or 680g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  White, all-purpose, unenriched

  2 ½ tbsp or 20g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

Directions

1. Preheat the oven to 200°C (390°F) for standard or 180°C (350°F) for fan/convection.
2. In a large bowl, combine the potatoes, carrots, onions, garlic, olive oil, thyme, oregano, salt, and pepper. Toss well to coat.
3. Add the sausages to the bowl and toss briefly to combine.
4. Transfer the mixture to a roasting pan, arranging the sausages on top.
5. In the same bowl, whisk together the butter and flour. Gradually whisk in the chicken broth until smooth.
6. Pour the gravy mixture down the side of the roasting pan, avoiding the sausages and vegetables.
7. Optionally, spray the sausages with canola oil for better browning.
8. Bake for 25 minutes, then turn the sausages. Optionally spray again with oil and bake for another 25 minutes, or until the sausages are browned and the potatoes are tender.
9. Serve the sausages and vegetables with the gravy.