Ingredients:

  • 5 lb Potatoes (Yukon Gold or Red), cut into 1-inch cubes
  • 2 large Red Bell Peppers, deseeded and cut into chunky strips
  • 1 large Yellow Onion, peeled and cut into large wedges
  • 3 Tbsp Olive Oil (Extra virgin)
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Rosemary
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 6 large links Sausages (Italian, Cumberland, or Bratwurst)
  • 1 tsp Dijon Mustard (Optional glaze)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper. If using raw sausage, pierce each link 2–3 times with a fork. Alternatively, slice large links diagonally into 2-inch chunks for even cooking.
  2. Combine the diced potatoes, pepper strips, and onion wedges in a large mixing bowl. Drizzle generously with olive oil. Add the smoked paprika, garlic powder, rosemary, salt, and pepper. Toss vigorously until all vegetables are evenly coated in the oil and seasoning.
  3. Transfer the seasoned vegetables to the prepared sheet pan. Spread them into a single, uncrowded layer to ensure they roast and caramelize rather than steam. Bake for 20 minutes to give the hardy potatoes a head start.
  4. Remove the sheet pan from the oven. Push the vegetables aside slightly and nestle the sausage links (or chunks) among the vegetables. If desired, lightly brush the sausages with Dijon Mustard. Return the pan to the oven and continue baking for another 20–25 minutes.
  5. The dish is done when the sausages are deeply browned and cooked through (internal temperature 165°F / 74°C) and the potatoes are tender and crispy on the edges. Remove the pan from the oven and let rest for 5 minutes before dividing immediately onto plates. Serve with fresh greens or a side of mustard/aioli.