Oven Roasted Smoked Sausage and Potatoes. This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views.
I first published it way back in 2012 on my Recipes From the Blue Binder Blog and then I moved it over here. It has been copied (including the text and photography) onto other people's pages over and over again through the years.
They do say that copying is the most sincerest form of flattery. But I will confess I don't really feel flattered when they do that, I just feel robbed, but it is what it is, and there's not a lot I can do about it.
I wish I could say that I am updating the recipe with new photos, but I can't. Its the same old photographs. I don't think it hurts to be reminded every now and then when you have a recipe that's this delicious.With over 10 years worth of content on the blog, sometimes these golden oldies can get buried in the mix! I hope you will forgive me for repeating myself.
This is a FABULOUS recipe. I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!
No fuss, no muss, very little to clean up afterwards!
This fabulous sheet pan sausage and potatoes dinner has everything you need for a delicious dinner. Smoky rounds of sausage, gilded brown on the edges. Lightly caramelized onions . . . Crisp golden brown cubes of potato. All herby and crisp on the outsides, and meltingly tender on the insides.
This is a tasty supper that is simple, delicious and economical. Plus you only need five basic ingredients to pull it off. Smoked sausage, potatoes, onions, some oil and seasonings. Oh, plus cheese if you are wanting to add an extra special touch.
You can of course fancy it up by adding chopped peppers or other vegetables, but to be honest, it is pretty darned perfect just as is. Why mess with perfection? It makes for a wonderful supper to throw into the oven on those nights when you just can't be asked to cook anything complicated. Perfect for nights when you have been dashing about all day coping with one thing or another and I can tell you this . . .
Ain't nobody ever turned up their noses at this one! Seriously. Unless they are vegetarian I suppose. Its quite simply delicious.
The smoked sausage is sliced into coins and then tossed together with cubed potato. I like to use a baking type of potato as they roast the best. A russet in North America is best, whilst in the UK I would use a King Edward or a Maris Piper.
You add some oil to this. I like to use a light olive oil. Never Extra Virgin Olive Oil. Using EVOO for cooking is a tad pretentious I believe. Its wonderful for salads, but for cooking, its a waste of olive oil in my opinion.
I just use a light olive oil, which is still good for you, but a bit cheaper. You can also use a canola or sunflower seed oil.
I like to use a mix of herbs and seasonings in this. Salt and pepper of course. I like fine sea salt. I love the purity of its flavor and I usually grind my pepper fresh. Add to that some sweet paprika. This gives a touch of flavor but I mostly use it for the color it adds to the dish. You could use smoked paprika if you want to add an extra touch of smokiness and some zip, but I am happy with just the sweet.
In addition I add some dried thyme. This adds a lovely herby touch. If you don't like thyme just use an herb that you do like. Marjoram is nice as is rosemary. You don't want anything that will be too overpowering however, so be judicious in whatever you choose to use.
I also like summer savory.
It all gets mixed together and spread out onto a baking sheet before roasting in a moderate to high oven. (200*C/400*F) You do need to stir it every fifteen minutes or so. This helps to keep anything from sticking to the pan and gives your potatoes and sausage a better chance of gilding golden brown all over.
The final piéce de resistance is the smattering of cheddar cheese that you scatter over top at the end. I like to use a good cheddar. If you use a good strong one, you don't need as much, but well . . .
In all honesty I have never been really good at moderation, so add as much as you want, or as much as you think your family will enjoy.
And that is one promise I can make to you. Your family WILL enjoy this a lot! I like to serve it with baked beans and crusty bread, maybe some pickled beets. All in all a most delicious supper that is easy to make, easy to clean up after and well received.
Supper just doesn't get much better than that!
Oven Roasted Smoked Sausage and Potatoes
Yield: 4Author: Marie RaynerPrep time: 15 MinCook time: 45 MinTotal time: 1 HourAn easy and simple meal that is also economical . . . oh, and pretty delicious too!!Ingredients
- 1 package of smoked sausage
- (Peel if necessary, and slice into rounds)
- 1 large onion, peeled and chopped
- 5 large potatoes, peeled and chopped into 1/2 inch cubes
- olive oil
- fine sea salt
- freshly ground black pepper
- sweet paprika
- dried thyme
- a handful of grated strong cheddar cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
- Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
- Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
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