SAUSAGE AND GRAVY TRAY BAKE

SAUSAGE AND GRAVY TRAY BAKE

With it now being full on cosy season (I refuse to admit it’s 20c outside) I am now full steam ahead with all things stew, bake and roast – and there’s nothing I love more than a one pan dinner too

This Sausage and Gravy Traybake really hit the spot – juicy sausages perfectly browned, with roasted potatoes and carrots and a thick, luscious gravy! I mean what could he better? Plus it could not possibly be any easier

HIT SAVE TO GIVE IT A GO

This recipe serves 4, and works out 460 calories a portion – will be slightly higher if you use different sausages.

700g baby Potatoes, halved
3 Carrots, peeled and cut into 2cm pieces 
2 Onions, each cut into 8 wedges
2 Garlic cloves, minced
2 tbsp Olive oil
1 tsp dried oregano
8 Sausages (I used skinny) 
30g Butter, melted
2 tbsp Plain Flour
500 ml Beef Stock 
5 sticks Fresh Thyme

In a large bowl, add your carrots, onions, and potatoes before adding in your garlic, dried oregano and oil – then give it a good mix to get everything coated.

Tumble your veg into a large baking dish, then top with your sausages and brush the tops with the leftover herby oil in the bottom of the vegetable bowl.

In the same bowl your used for the vegetables, add butter and flour and mix together, then whisk in your hot beef stock (Don’t worry if you end up with some floating butter bits, that’s fine)
Pour the gravy down the side of the pan (don’t pour over the sausages or veggies) and then bake at 180c for about 1 hour, turning the sausages half way, until the sausages are browned and the potatoes are soft.

And that’s literally it! Serve the Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves and then dig in

Let me know if you give it a go lovelies