We bought German sausages at Hildebrand Dairy and decided to bake them sheet pan style. Accompanied with Kansas-made sauerkraut from Hoganville Family Farms, it was an ethnic inspired menu . . . and easy, too. Our meal was for two but it’s easy to adjust the amounts.
Sheet Pan Dinner: Baked Sausages and Potatoes for two
2 potatoes, peeled & cubed
1 apple, sliced
Several sprigs fresh sage
Several sprigs fresh rosemary
About 2 tablespoons olive oil
Kosher salt & coarse black pepper to taste
2 1/2 pork sausages
- Preheat the oven to 400°.
- In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
- Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
- Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.
Recipe without photos . . .
Sheet Pan Dinner: Baked Sausages and Potatoes for two
2 potatoes, peeled & cubed
1 apple, sliced
Several sprigs fresh sage
Several sprigs fresh rosemary
About 2 tablespoons olive oil
Kosher salt & coarse black pepper to taste
2 1/2 pork sausages
- Preheat the oven to 400°.
- In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
- Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
- Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.
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