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Meat, Busy evenings

Sheet pan sausages with onions and potatoes

Sheet pan sausages with onions and potatoes is a one pan dinner for 4, ready in 50 minutes, very easy to make, for €2.30 per person. The trick is giving the potatoes a head start in the oven before adding the sausages, so everything turns golden at the same time.

Tonight, everything goes in the oven, sausages, soft onions and golden potatoes, and there's almost nothing to do.

Sheet pan sausages with onions and potatoes
Total time
50 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Everything cooks in the same pan, the Toulouse sausages roast slowly while the potatoes soak up their fat and the onions turn almost jammy. Thyme and bay leaf season the whole thing without any extra work, and the unpeeled garlic cloves turn into a soft paste you can smear over the hot potatoes.

This is the kind of dinner for nights when nobody wants to watch three pots at once. Kids recognize the sausage, adults go for the crispy potatoes, and all you need is one pan and a cutting board. Mon Chou suggests it for rushed weeknights as much as for a relaxed Sunday.

The ingredients

4 people

Butcher

  • Toulouse sausages 6

Fruits and vegetables

  • potatoes 1 kg
  • onions 3
  • garlic 3 cloves
  • thyme 4 sprigs

Pantry

  • bay leavesoften in the pantry 2
  • olive oiloften in the pantry 3 tbsp
  • mustardoften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 200°C and cut the potatoes into wedges and the onions into large chunks.

    Leave the skin on the potatoes, it turns crispy.

  2. Toss the potatoes, onions, unpeeled garlic, thyme, bay leaves, oil, salt and pepper together in a large baking dish.

    Mix with your hands so every piece gets coated.

  3. Roast the dish for fifteen minutes to get the potatoes started. 15 min

    The potatoes need a head start before the sausages go in.

  4. Prick the sausages, lay them on top of the vegetables, and return to the oven, turning once. 30 min

    Flip them halfway through so they brown on all sides.

  5. Serve straight from the dish with a bit of mustard on the table.

    Mash a roasted garlic clove onto a potato, it's as soft as cream.

Our tips to get it right

  • Cut the potatoes into evenly sized wedges, otherwise some pieces stay hard while others burn.
  • Use a pan wide enough to fit the vegetables in a single layer, they brown instead of steaming if they're crowded.
  • If your sausages release a lot of fat, tilt the pan slightly at the end and spoon off the excess before serving.

The variations

  • Swap the Toulouse sausages for chicken sausages, the cooking time stays the same but the dish is a bit less rich.
  • For a vegetarian version, replace the sausages with plant based sausages or with cauliflower wedges added at the same time as the potatoes.
  • To feed hungry kids faster, cut the potatoes smaller and shorten the first oven time to ten minutes.

What to serve it with

  • A sharply dressed green salad
  • Bread for mopping up the juices
  • A spoonful of whole grain mustard

Storage

Leftovers keep for two to three days in the fridge in a closed container. You can freeze the dish for up to two months, though the potatoes lose some of their texture. Reheat in the oven so the sausages crisp back up rather than in the microwave.

Questions about this dish

Can you make this dish ahead of time?

You can cut the vegetables and toss them with the oil and herbs several hours ahead, then keep everything in the fridge. Only put it in the oven right before dinner to keep the potatoes crisp.

Should you prick the sausages before cooking?

Yes, it's recommended, since pricked sausages won't burst from the heat. The fat that drips out through the small holes also flavors the potatoes underneath.

Can you use a different sausage instead of Toulouse sausages?

Yes, any good sized fresh sausage works, like chipolatas, country style sausages or merguez. Just adjust the cooking time if they're thinner, since they'll cook a bit faster.

Why leave the garlic unpeeled?

Unpeeled garlic cooks gently without burning and turns into a creamy paste once roasted. Just squeeze the clove to push out the soft flesh and spread it over the potatoes.

How long does it take to make sheet pan sausages with onions and potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in sheet pan sausages with onions and potatoes?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sheet pan sausages with onions and potatoes cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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