Sausage and potatoes bake in gravy

I’ve made this on a cold evening and it was an all round winner! Quick to make, tasty and filling it’s a perfect dish for autumn. 

3tbsp rapeseed oil

8 sausages

1kg potatoes, peeled and quartered 

3 carrots

1 onion, quartered

1tbsp butter

2tbsp plain flour

1tsp dried sage

1l pork stock

Black pepper

1. Preheat your oven to 200C. 

2. Put potatoes, carrots and the onion in a roasting tray. 

3. In a small saucepan melt the butter, add flour and stir together until the two are combined into a smooth paste. You might have to add more flour or butter if necessary to achieve the right consistency. Add sage  

4. Add stock and keep stirring until the gravy thickens, then take off the heat. Season to taste. 

5. Pour the gravy into the roasting tin. Make sure you pour it into a corner of the tin rather than on top of the vegetables. 

6. Arrange sausages on top of the vegetables and put in the oven for approximately 40 minutes. Check half way through to turn the sausages and make sure they brown evenly. 

7. Serve and enjoy!