Sheet Pan Sausage with Apples and Potatoes
Sausage, apples, and potatoes roast together to create an incredibly easy tasty meal that’s ready in about 30 minutes! I love the sweetness that the apple adds and I’m betting you will too.
Roasting apples and potatoes together yields this beautifully sweet caramelized flavor that is just oh so very good. My original Simply Roasted Apples & Potatoes were the inspiration for this sheet pan dinner.
The bonus here is that we’re adding sausage so you can enjoy this as is with nothing else or pair it with a green veggie on the side to really make it a meal.
Red onion, seasonings, herbs… all simple things that add a bit more flavor to this winning meal.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Red onion
- Olive oil
To make this recipe start by slicing the sausages, potatoes, apples, and red onion. We want to keep them all similar in size so that they’ll cook in the same amount of time. Add to a large baking sheet.
Drizzle with olive oil and all the seasonings. Use a spatula to spread everything around so that it’s evenly coated. Spread in a single layer on the baking sheet. Bake until potatoes are perfectly tender and enjoy!
What sausage works best?
Use your favorite fully cooked sausage. Chicken, beef, turkey, or pork would all work. I prefer Applegate chicken sausages because the ingredient list is short but the flavor is always great. I get mine at Whole Foods. (Not an ad. Just sharing my preference if you’re looking for a brand to try.) Two other brands you might enjoy are Bilinski’s and Aidells.
What potatoes are best in this recipe?
I prefer baby dutch yellow potatoes in this sheet pan meal. They’re essentially my go to potatoes these days. I really enjoy how small they are. Plus (and this is the most important part) they taste buttery without any actual butter. Just slice your baby dutch yellow potatoes into halves or thirds.
If you’d rather use yellow, gold, russet potatoes, cut them into 1 or 1 1/2-inch pieces. This leaves them pretty sizable. You want your main ingredients (sausage, apples, red onion, and potatoes) to all be close to the same size.
What size sheet pan should you use?
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)
Should you use parchment paper?
Whether to use parchment paper on your baking sheet really depends on exactly what the ingredients are. If the ingredients tend to get sticky as they cook then parchment paper is a good idea. Parchment paper is not necessary with this particular recipe. The hearty dose of olive oil does a great job preventing sticking. Just make sure everything gets coated in the oil.
Does this sheet pan meal freeze well?
Yes! If making this meal for future enjoyment you can freeze it in an airtight freezer safe container (like freezer bags). Then thaw and reheat in a skillet on the stovetop or in the microwave.
More sausage recipes like this:
Sheet Pan Sausage with Apples and Potatoes
- 4 fully cooked sausages, can use chicken, beef, or pork, turkey
- 1/2 medium red onion, can sub white or yellow
- 1 1/2 lbs potatoes, russet, gold, or (my favorite) baby dutch yellow potatoes
- 3 medium apples, I prefer Gala but any apple will work well
- 3 tbsp olive oil, extra virgin
- 1 tsp dried basil
- 1 tsp dried rosemary
- 3/4 tsp salt
- 3/4 tsp ground mustard
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- Preheat oven to 425 degrees.
- Slice sausage into circles and add to a 12 x 17 baking sheet.
- Slice your potatoes into 1 or 1 1/2-inch pieces and add to baking sheet. (If using baby dutch potatoes cut in halves or thirds.)
- Slice your apples into 1 or 1 1/2-inch pieces. These are larger than diced apples and should be consistent in size to the potatoes. Add to baking sheet.
- Slice onion into strips the same size as your potato pieces. Add to baking sheet.
- Drizzle sausage, potatoes, apples, and red onion with olive oil, basil, rosemary, salt, ground mustard, ground ginger, and pepper. Use a spatula to spread everything around so that it's all evenly coated. Spread in a single layer on the baking sheet.
- Place in the oven and bake for 20 to 25 minutes or until potatoes are tender. (Time varies based on the size of your potatoes but 25 minutes is ideal for my oven.)