Sausage & Potatoes Sheet Pan Supper

Need a easy fix for dinner tonight?  I’ve got you covered with this one. Sausages, peppers, potatoes, and onion combine to form a simple meal that full of flavor.
 I came across this one through my aunt.  I don’t know if this is exactly how she makes it but the idea is the same.  Throw the ingredients on the pan, roast in the oven until golden and delicious.  The great thing is you can use any kind of potato you have on hand.  I’ve used regular old baking potatoes as well as yukon gold potatoes, skin on or peeled.  Any kind of sausage should work here, too.  So it’s just a matter of preference.  The best way to make this is on a sheet pan.  The ingredients need to be spread out into a single layer so that by the time it is all cooked through, the potatoes are crispy and the sausages are browned.  You can line the pan with parchment paper to make clean up a breeze, but I’ve found you sacrifice a bit of caramelization on the potatoes.

 

 

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Sausage & Potatoes Sheet Pan Supper

Yield 4 servings

Ingredients

  • 1 lb Mild or Sweet Italian Sausage Links , such as Johnsonville
  • 2 lbs Potatoes , baking or yukon gold
  • 2 Bell Peppers , any color
  • 1 large Onion
  • ~1/8 cup Olive Oil
  • 2 cloves Garlic , minced
  • 1 sprig fresh Rosemary , or 1 teaspoon dried
  • 2 sprigs fresh Thyme , or 1 teaspoon dried
  • 2 tsp Your favorite salt-free seasoning blend optional
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Pepper

Instructions

  1. For easy cleanup, line 1-2 sheet pans with parchment paper. Preheat oven to 425° (use convection setting if you have it).

  2. Slice sausage links into 4 pieces (or leave whole). Chop potatoes, onion, and bell peppers into about 1-inch chunks. Place in a bowl (or directly onto the pan if you don't want to wash the bowl!) 

  3. Toss the minced garlic, herbs, salt and pepper with vegetables and sausage. Toss again with the olive oil, just enough so that the vegetables won't stick to the pan. 

  4. Spread in a single layer on the sheet pan(s) and roast at 425° for 40-45 minutes, or until the potatoes are browned and crispy.

Recipe Notes

Use two pans if needed to get ingredients into a single layer with room.

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