Baked Sausages with Apples Sheet Pan Dinner – these pork sausages are perfectly baked together with apples, fingerling potatoes, baby carrots and lots of fresh herbs, all in one pan making it super easy for cleanup.
As an introvert, I long for the days where I can hide in my house and just focus on my work. I dread being on the go all the time, running errands or socializing. Although I can do it for a short while, I’m usually exhausted by the end of the day, if I have to deal with people all day long. It’s on days like this that I just want something easy for dinner and some of my favorite dinners are the sheet pan dinners because mostly all you have to do is throw everything in a pan and bake away. Really can’t get much simpler than that.
Pork sausages with apples make a perfect meal for anytime of the year, in my opinion. And these sausages are roasted to perfection in the same sheet pan with lots of chopped apples, fingerling potatoes and baby carrots, then drizzled with olive oil and honey and loaded with fresh herbs such as sage and rosemary. The aroma in your house as you bake this will drive you crazy.
You can use any type of potatoes if you can’t find fingerling potatoes, but I absolutely love them, so I buy them every time I find them at the grocery store. As far as sausages go, I’d go with a good quality sausage, I got mine right from the butcher. However, I think in this combination, even the little breakfast sausages would work wonderfully.
- 4 large pork sausages
- 2 large apples cored and cut into cubes, I used Granny Smith
- 1 1/2 lb fingerling potatoes
- 1/2 lb baby carrots
- 1 large red onion cut into wedges
- 2 tbsp sage leaves chopped
- 2 tbsp fresh rosemary chopped
- 2 tbsp honey
- 3 tbsp olive oil
- salt and pepper to taste
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Preheat the oven to 400 F degrees.
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In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
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Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
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Bake for 30 minutes or until golden and cooked through.
If some fingerling potatoes are bigger then others, cut them in half so that they're roughly all the same size, this way they will cook at the same time.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
More delicious recipes from my kitchen
Greek Pork Loin Ribs and Potatoes Sheet Pan Dinner
Honey Garlic Salmon and Veggies Sheet Pan Dinner
Ranch Pork Chops and Potatoes Sheet Pan Dinner
This was a delicious, simple dish! The combination of flavors was a perfect blend of savory and sweet, with bright, pungent earthiness from the sage and rosemary. The only issue I had was with the sausage — I used brats, and the casings got really tough and rubbery in the oven. Next time I’ll brown and cook the brats separately on the stove.
Do i need to peel the apples?
Not needed, but if you don’t like the apple skin then by all means, you can peel them.
I made this with bratwurst for the adults and breakfast sausage for the grandchildren who are 3 and 6. Everyone loved it. I like that it’s one pan and easy to pop in the oven during that busy time before the parents arrive to join us for dinner. I think I’ll try cubed butternut squash in place of the carrots. Thank you for a great recipe.
My pleasure
This dish is amazing. The first time I made it, I used bratwurst because it’s all I had and I still use it today. I’ve probably made it 6 times. Everyone loves it and asks for the recipe. I’ve also used dried sage and rosemary. And it makes my house smell wonderful. If you are thinking about trying this, do it. You won’t be disappointed.
So happy you liked it!
Do you cook the dish in the oven covered or uncovered?
Thanks
Al
Uncovered!
If you use Italian sausage (like I did), I’d recommend reducing the amount of olive oil to 1 tbsp (or less) and pricking the sausage all over before putting it in the oven.
Otherwise, when you cut into the sausage to test them, the melted fat will spray out of the sausage and the dish will be quite greasy. (I speak from experience.) I ended up blotting up a lot of the extra fat from the vegetables.
Other than the excess oil (which we blotted off), the dish was good.
I made this for supper tonight and it will become a regular in my repertoire. Absolutely delicious and easy, easy.
Looks great! Is there a reason you cube the apples, or would they be just as good cut into thin wedges?
Hi Carol! You can cut the apples any way you wish. 🙂
Looks delicious! I love one pan dinners, so easy and less cleanup. Is there another herb you can recommend other than rosemary?
Thyme is another good herb, or oregano.
Do you think this would work with a vegetarian sausage (maybe added a little later) or is this recipe depending on the fattiness of the sausage?
Hi Kristin,
I’m not quite sure, never really used vegetarian sausages before but I’m sure it must be in the instructions how long it would take to cook. If it’s not very fatty at all, I’d add a bit more olive oil
Do you think it would work with sweet potatoes as well?
Yes you can, sweet potatoes would be great here.
It looks absolutely delicious. I have discovered this way of cooking sausages in the oven in a book from Nigella Lawson quite a few years ago and I’ve never looked back. So much nicer to make them in the oven without having to clean the whole stove and wall behind the stove after frying… But I have to admit I have never made a whole one-pot sausage meal like this before, it is normally just the sausages. I am keeping this in mind for the next time!
You’re right, this is probably the easiest way to cook sausages. 🙂