{"id":355,"date":"2023-04-07T09:27:06","date_gmt":"2023-04-07T09:27:06","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=355"},"modified":"2023-04-07T09:27:06","modified_gmt":"2023-04-07T09:27:06","slug":"snag-bake","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/snag-bake\/","title":{"rendered":"Snag Bake"},"content":{"rendered":"

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Vegetables<\/p>\n

700g \/ 1.4 Lb Baby Potatoes , Halved
\n3 Carrots , Peeled And Cut Into 2″\/5cm Pieces
\n2 Red Onions , Each Cut Into 8 Wedges
\n2 Garlic Cloves, Minced
\n2 Tbsp Olive Oil
\n2 Tsp Dried Thyme
\n1 Tsp Dried Oregano
\nSalt And Pepper<\/p>\n

Sausages<\/p>\n

8 – 10 Sausages (500-700g \/ 1-1.4lb) (Note 2)
\nOil Spray (Optional)<\/p>\n

Gravy<\/p>\n

2 Tbsp \/ 30g Melted Butter, Unsalted
\n2 1\/2 Tbsp Flour (Plain \/ All Purpose)
\n2 Cups \/ 500 Ml Beef Broth (Or Chicken) (Note 3)
\nFresh Thyme , For Garnish (Optional)<\/p>\n

METHOD<\/p>\n

Preheat oven to 200C\/390F (standard) or 180C\/350F (fan \/ convection).
\nPlace Vegetable ingredients in a large bowl. Toss well to coat with Oil.
\nAdd sausages and toss briefly.
\nTransfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep – see photos and video. Rearrange sausages so they are on top.<\/p>\n

GRAVY<\/p>\n

In the same bowl used for the vegetables, add butter and flour. Whisk.
\nAdd a bit of beef broth and whisk, then whisk in remaining broth. (Don’t worry if you end up with some floating butter bits)
\nPour down the side of the pan (don’t pour over the sausages or veggies).
\nOptional: Spray sausages with oil – browns slightly better (especially lean sausages).<\/p>\n

BAKING<\/p>\n

Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.
\nServe Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)<\/p>\n

NOTE
\n1 Potatoes: I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.
\n2 Sausages: Use any sausage of choice here, I use thick pork ones.
\n3 Broth: The original recipe was made using chicken broth (liquid stock). I have changed this to beef broth because I think it makes a deeper flavoured gravy and also makes the gravy colour more brown. But it works really well with chicken too, it is just that the colour will be paler.
\n4 Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the oven, heat retention of your pan etc.
\nIf too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the oven for a few minutes – it should reduce fairly quickly because of the large surface area.
\nIf too thick, just add a splash of hot water – a bit at a time!
\n5 Nutrition per serving, assuming 4 servings made using lean sausages, assuming all the gravy is consumed.<\/p>\n

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