Sausage Bake with Potatoes and Gravy
1 1/2 lbs Harvest Haven potatoes, cut into chunks
3 Harvest Haven carrots, peeled and cut into 2" pieces
2 Harvest Haven onions, each cut into 8 wedges
2 Harvest Haven garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper
8 Harvest Haven Beef and Onion sausages
2 tbsp butter
2 1/2 tbsp flour
2 cups Harvest Haven beef broth
Preheat oven to 400F.
Place vegetable ingredients in a large bowl. Toss well to coat.
Add sausages and toss briefly.
Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top.
In the same bowl used for the vegetables, add butter and flour. Whisk.
Add a bit of beef broth and whisk, then whisk in remaining broth.
Pour down the side of the pan (don't pour over the sausages or veggies).
Bake 25 minutes. Turn sausages. Bake for a further 25 minutes or until sausages are browned and potatoes are soft.
Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired.