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Easy Sheet Pan Sausage Dinner

Easy Sheet Pan Sausage Dinner

Some days you just don’t feel like fussing too much but want a good, home-cooked meal. This one, that takes just a half hour’s time from start to finish, fits the bill perfectly. In addition to Italian sausage, I choose to add fennel, one of my favorite vegetables, plus small Yukon gold potatoes, red peppers and onions. Everything gets tossed into a sheet pan, drizzled with olive oil, salt and pepper and roasted at 450 for 30 minutes. I was inspired to make this after seeing a post from my friend Stacey, who used cabbage with the sausage, which also works really well.  Feel free to use cabbage, fennel, peppers, mushroom chunks or even Brussels sprouts. They would all taste great with the sausage.

Stacey also made a mustard sauce that paired well with the sausages, so I followed her lead. I didn’t use the soy sauce the recipe called for, but it was delicious anyway with just the other ingredients. Even though we’re just two people at dinner these days, I always cook at least five or six sausages. We normally finish all the vegetables, but there are always a couple of sausages left over that make great lunch sandwiches the next day. Forget corned beef and cabbage that’s boiled to death — this is so much better – and a dish you’ll want to make again and again. Beer optional, but highly recommended.

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Easy Sheet Pan Sausage Dinner
 
Author:
Ingredients
  • Five or six large links of Italian sausage
  • vegetables of your choosing:
  • small Yukon gold potatoes
  • onions
  • fennel
  • red peppers
  • cabbage
  • Brussels sprouts
  • olive oil
  • seasoned salt (I make this every year by drying my fresh herbs and mixing with Kosher salt)
  • freshly ground black pepper
  • FOR THE SAUCE:
  • 1 tbsp apple cider vinegar
  • 1 tbsp grainy mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 3 tbsp olive oil
  • sea salt & pepper
Instructions
  1. Preheat oven to 450 degrees Fahrenheit
  2. Place the sausage in a large pan.
  3. Slice the potatoes in half and place them cut side down on the pan so they will brown well.
  4. Slice the red peppers in large pieces and scatter around.
  5. Cut the fennel into large chunks an place on the pan.
  6. Cut the cabbage into quarters and place on the pan.
  7. Drizzle a little olive oil on everything (not too much because the sausage will release some oil too).
  8. Sprinkle some seasoned salt and pepper over everything.
  9. Roast in the oven for 30 minutes, flipping everything after 15 minutes.
  10. Meanwhile, while the dinner cooks, make the sauce by combining all the ingredients and whisking together.
  11. Serve separately on the side, or drizzle over everything if you prefer.
 

This Post Has 4 Comments
  1. Hi Linda, I would love this dish, but sausage is a no-go for me these days. But, I think I can find some other lower fat alternative to us. Luckily beer is still OK for me, so it would definitely be at the table…

    1. Ron – Sorry sausage is a no-go, but I understand after what you’ve been through. Pork tenderloin would work here. I’ve done it and it’s great, and has hardly any fat at all. Hope you’re back in the pink.

  2. I made this just as you showed in the photo with the peppers, fennel and potatoes. My family gobbled it down and I know it will be a regular at our dinner table.

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