Easy Sausage Bake (One Pan Dinner) – With Potatoes & Veggies
Sausage bake is a simple traybake supper where sausages, potatoes, carrots and onions are roasted together in a rich beef-broth sauce. Mix it all together, bake until golden and serve straight from the dish.
This is the sort of snug, hands-off dinner that’s filling without being taxing. You chop one time, the oven does the rest.
The vegetables sponge up all the flavor as they brown on top, and a few minutes of sitting in their spoonable simple broth sauce keeps everything juicy.
Table of contents
Why You’ll Love This Recipe
- One baking dish, minimal cleanup
- This soup is CHUNKY AND FILLING (protein + veggies all in one!
- Perfect for those busy weeknights and meal prep
- Simple pantry seasoning, big flavor
- A family dinner winner that’s easily scaled up.
Ingredients
Candy base
Vegetables + Seasoning
- 1.4 lb baby potato, halved (700 g)
- 2 red onions, quartered (each cut into 8 wedges)
- 3 carrots, peeled and cut into 2-in (5-cm) pieces
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp olive oil (30 mL)
Sausages
- 8–10 sausages (1-1.4 lb / 500–700 g)
Finish
Broth Sauce
- 2 tbsp melted butter (30 g)
- 2 1/2 tablespoons all-purpose flour (about 20g)
- 2 cups + 2 tbsp beef broth (500 mL)
Ingredient Notes & Substitutions
- 1 lb (450 g) sausages: Pork, beef, chicken or turkey are all good options. If raw, bake until cooked through. If already cooked, binder needs to be in the oven 45 minutes and will need to brown at top of cheese.
- Baby potatoes: If yours are larger, quarter them to cook through in the same amount of time as the carrots.
- Beef broth: You can also use chicken broth. If your broth is super-salty, use a little less salt to start with.
- Garlic: I like fresh minced garlic here best, but you can also throw 1/2 tsp of garlic powder in if that’s all you have on hand.
- Herbs: Substitute thyme/oregano with Italian seasoning (total 1 tbsp).
How to Make Sausage bake
- Prepare the oven: Heat oven to 400°F (200°C).
- Prepare the vegetables: Cut baby potatoes in half, quarter onions, slice carrot into 2-inch pieces and press garlic.
- Season and toss: In a large bowl, toss together potatoes, onion, carrots, and garlic. Season with salt, black pepper, dried thyme and dried oregano, then olive oil. Toss well to coat.
- Add sausages: Add them to the bowl, tossing so they’re well coated in the seasoning.
- To make the broth sauce: in a bowl, mix melted butter and flour until smooth.
- Whisk in beef broth slowly to ensure no large lumps form. Season lightly with pepper (and a little pinch of salt only if necessary.)
- Assemble: Transfer the seasoned vegetables and sausages to an 9×13-inch baking dish. Scrape the broth sauce over everything.
- Bake: Bake 40 to 50 minutes or until potatoes are tender and sausages are browned on the outside and cooked through.
- Turn sausages halfway during baking to ensure even browning.
- Finish and serve: Let rest 5 minutes, then serve hot with spoonfuls of the pan sauce.
Expert Tips
- Cut potatoes and carrots in a similar size so they’ll be done at the same time.
- Don’t pack the dish too full — spread out ingredients so that everything roasts instead of steams.
- (If the top is not yet browning, move dish to a rack on higher level for last 5–10 minutes.)
- If the sauce gets too thick, add an extra splash of broth and stir.
- Take a sip of your broth first, salt content can be all over the map.
- Turn sausages over halfway through cooking for better browning.
- (To brown them just a little more, broil 1–2 minutes at the end (watch closely).
Storage & Freezing
- Fridge: Place any remaining dip in an airtight container and store it in the fridge for 4 days.
- Reheat: Reheat in the microwave or in a 350°F oven until heated through. Add some more broth/water if it looks too dry.
- Freeze in airtight containers up to 2 months.
- Reheating: Defrost overnight in the refrigerator, then rewarm. (The potatoes can enjoy freeze-induced softening, but the flavor remains great.)
Variations
- If you would like more vegetables, include a sliced bell pepper or zucchini.
- Swap baby potatoes for sweet potatoes (cut into chunks).
- Use chicken broth instead of beef + add a teaspoon of Dijon to the sauce.
- Spice it up with hot Italian sausages or a dash of red pepper flakes.
- If you’re using mushrooms, put them in the last 20 minutes so they don’t get overcooked.
Sausage bake
A cozy one-pan Sausage bake with baby potatoes, carrots, red onion, and browned sausages baked in a simple savory beef-broth sauce.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Prep potatoes, onions, carrots, and garlic.
- In a large bowl, toss potatoes, onions, carrots, and garlic with salt, pepper, dried thyme, dried oregano, and olive oil.
- Add sausages and toss to coat lightly.
- In a bowl, whisk melted butter and flour until smooth. Slowly whisk in beef broth until smooth.
- Transfer vegetables and sausages to a 9×13-inch baking dish. Pour the broth sauce over everything.
- Bake 40–50 minutes, turning sausages halfway through, until potatoes are tender and sausages are browned and cooked through.
- Rest 5 minutes, then serve with spoonfuls of the pan sauce.
Nutrition
Video
Notes
- Cut potatoes smaller if they’re not true baby potatoes so they cook on time.
- Chicken or turkey sausages work great; watch cook time if they’re smaller.
- If the dish looks dry near the end, add a small splash of broth and stir.
- For extra browning, broil 1–2 minutes at the end (watch closely).
Tried this recipe?
Let us know how it was!FAQs
Should I boil the potatoes first ?
No — if you halve each bulb (or quarter the slabs, if bigger), they will cook through in the oven.
How can I tell when the sausages are finished ?
The end result will be golden brown and well cooked. If you want to use a thermometer —like we said, sesos — sausages are usually safe when they reach an internal temperature of about 160 degrees.
Can I use frozen sausages ?
Better to thaw first so the birds cook evenly and brown better.
Can I make this ahead ?
Yes — chop the vegetables and combine the sauce in advance. Assemble and bake when ready.
What if my sauce looks thin ?
It thickens as it bakes. If you prefer it thicker, bake 5 to 10 minutes longer at which point remove it from the oven and leave it uncovered.
What should I serve with it ?
A basic green salad, steamed green beans, or crusty bread for soaking up the sauce.
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Estimated reading time: 8 minutes
