Sheet-Pan Sausage with Tomatoes & Peppers
The perfect mix of flavorful meat and crisp, juicy vegetables
Food for thought:
It wasn’t until I moved to Chicago that I started eating sausages whole (lol alright, alright let’s be mature about this). But seriously, I love fresh sausage but would always cut it out of the casing to brown it and break it up to put in pasta or on pizza, etc. In Chicago, it seems like everyone always has brats and sausages at cookouts, and the sausage selection at butchers is pretty impressive.
My husband has spent some time perfecting his grilling skills and we love to grill sausages in the summer, but when we’re not in the mood to grill, or it’s -10 degrees out, this sheet pan sausage and pepper meal really hits the spot.
Recipe Notes:
I like that you can choose your favorite peppers and adjust the dish to your taste, adding some heat if you’re up for it. I generally go for bell peppers and mini sweet peppers because I’m kind of a wimp when it comes to spicy foods, but I will sprinkle some red pepper flakes on top for a little kick.
I have tried this dish with lamb and chicken sausage and loved both. An instant read thermometer will be your best friend for this (it’s really just an overall kitchen staple) because overcooked sausage can get really dry and ruin the whole dish.
I generally serve this with a bag of Trader Joe’s frozen rice and drizzle the drippings over the top. I also add a heavy drizzle of vinegar (red wine or white or your favorite!) which helps add layers and bring out the flavor.
I know that the main recipe is behind a paywall, and though I love NYT Cooking and think it’s totally worth it, here is a very similar recipe if you’re not a subscriber (Anything after the cherry tomatoes is probably not necessary).
Ingredients
1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
Here’s the link to the recipe!
Bon Appétit,
JBB