Sheet Pan Sausage and Potatoes

This easy sheet pan sausage and potatoes recipe brings together smoky sausage, roasted potatoes, bell peppers, mushrooms, onions, and garlic for a hearty, autumn-inspired meal. All the ingredients cook together on one pan, making it a quick, flavorful dinner that’s perfect for busy nights. Simple, delicious, and full of comforting fall flavors!

One day as I was roasting potatoes, I had a sudden burst of inspiration. Why not include some other ingredients with the potatoes that would make it into a complete meal?  I already add roasted potatoes along to whole Roasted Chicken and also to Roasted Chicken Breasts and it’s one of our favorite dinners, so I knew it would work great.

I get lots of recipes ideas throughout the day, during random times, so I quickly jotted it down into my handy dandy notebook:). Yes, I am one of THOSE people. I have lists, notebooks, planners, etc. and I can’t function without them. I wrote down a list of ingredients that I thought would work great in this recipe. I wanted this to be a quick dinner option, so I chose ingredients that would all cook at the same time and complement one another well.

We have a local Polish store where they make their own sausages, smoke their meat themselves and have the most incredible multigrain bread. That’s where I stocked up on the sausage for this dinner. I also added a bell pepper, mushrooms, onions, garlic and herbs. After testing out this recipe a few times, I am finally posting it for all of you. It’s the perfect dinner with lots of hearty autumn flavors. 

Ingredients:

2 lbs baby red potatoes (you can also use regular red potatoes, or gold potatoes), cut into 1 – 1 1/2 inch pieces

1 onion, sliced into thick half circles

1 red bell pepper, cut into 1 inch pieces

8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1 inch pieces

8 oz fresh mushrooms (baby bella, white button, etc.), cut in half or quarters

1/4 cup olive oil

4 garlic cloves, minced

1 teaspoon fresh thyme

1 Tablespoon spice/ dry herbs blend

salt, ground black pepper

fresh herbs, minced (parsley, thyme, chives, dill, etc)

Instructions:

Preheat the oven to 475 degrees Fahrenheit (I used the convection setting on my oven, although if you don’t have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients.

Scrub the potatoes really well and cut them into 1 –  1 1/2 inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes.

Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1 inch pieces, and slice the sausage into 1 inch pieces.

You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor  to the rest of the vegetables. However, you can use any kind of sausage that you prefer.

In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.

I really like to use a Chicken Seasoning  blend of herbs, which consists of garlic, onion, sea salt, sage, rosemary, thyme, oregano, marjoram, black pepper, fennel, coriander, peppermint and bay leaf. You can use any spice blend that you like, or make your own using a combination of any of the herbs that I named in my favorite blend or add any of your own favorites. Here are a few more ideas: parsley, basil, paprika, cayenne pepper, orange or lemon peel, bell pepper. It’s all a matter of your taste preferences, my friends.

When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage.

Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.

Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.

Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.

Make Ahead:

Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps.

Sheet Pan Sausage and Potatoes

Olga Klyuchits

This easy sheet pan sausage and potatoes recipe brings together smoky sausage, roasted potatoes, bell peppers, mushrooms, onions, and garlic for a hearty, autumn-inspired meal. All the ingredients cook together on one pan, making it a quick, flavorful dinner that's perfect for busy nights. Simple, delicious, and full of comforting fall flavors!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Entree

Servings 4

Ingredients

  

1x2x3x

• 2 lbs baby red potatoes you can also use regular red potatoes, or gold potatoes, cut into 1 - 1 1/2 inch pieces
• 1 onion sliced into thick half circles
• 1 red bell pepper cut into 1 inch pieces
• 8 oz smoked sausage or kielbasa I use smoked Polish kielbasa, cut into 1 inch pieces
• 8 oz fresh mushrooms baby bella, white button, etc., cut in half or quarters
• 1/4 cup olive oil
• 4 garlic cloves minced
• 1 teaspoon fresh thyme
• 1 Tablespoon spice/ dry herbs blend
• salt ground black pepper
• fresh herbs minced (parsley, thyme, chives, dill, etc)

Instructions

 

• Preheat the oven to 475 degrees Fahrenheit (I used the convection setting on my oven, although if you don't have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients.
• Scrub the potatoes really well and cut them into 1 - 1 1/2 inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes.
• Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1 inch pieces, and slice the sausage into 1 inch pieces.
• In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.
• When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage.
• Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.
• Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.
• Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.
• Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps.

Notes

You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.

Tried this recipe?Let us know how it was!