Oven Roasted Smoked Sausage and Potatoes. This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views.
I first published it way back in 2012 on my Recipes From the Blue Binder Blog and then I moved it over here. It has been copied (including the text and photography) onto other people's pages over and over again through the years.
They do say that copying is the most sincerest form of flattery. But I will confess I don't really feel flattered when they do that, I just feel robbed, but it is what it is, and there's not a lot I can do about it.
I wish I could say that I am updating the recipe with new photos, but I can't. Its the same old photographs. I don't think it hurts to be reminded every now and then when you have a recipe that's this delicious.
With over 10 years worth of content on the blog, sometimes these golden oldies can get buried in the mix! I hope you will forgive me for repeating myself.
This is a FABULOUS recipe. I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!
No fuss, no muss, very little to clean up afterwards!
This fabulous sheet pan sausage and potatoes dinner has everything you need for a delicious dinner. Smoky rounds of sausage, gilded brown on the edges. Lightly caramelized onions . . .
Crisp golden brown cubes of potato. All herby and crisp on the outsides, and meltingly tender on the insides.
This is a tasty supper that is simple, delicious and economical. Plus you only need five basic ingredients to pull it off. Smoked sausage, potatoes, onions, some oil and seasonings. Oh, plus cheese if you are wanting to add an extra special touch.
You can of course fancy it up by adding chopped peppers or other vegetables, but to be honest, it is pretty darned perfect just as is. Why mess with perfection?
It makes for a wonderful supper to throw into the oven on those nights when you just can't be asked to cook anything complicated. Perfect for nights when you have been dashing about all day coping with one thing or another and I can tell you this . . .
Ain't nobody ever turned up their noses at this one! Seriously. Unless they are vegetarian I suppose. Its quite simply delicious.
The smoked sausage is sliced into coins and then tossed together with cubed potato. I like to use a baking type of potato as they roast the best. A russet in North America is best, whilst in the UK I would use a King Edward or a Maris Piper.
You add some oil to this. I like to use a light olive oil. Never Extra Virgin Olive Oil. Using EVOO for cooking is a tad pretentious I believe. Its wonderful for salads, but for cooking, its a waste of olive oil in my opinion.
I just use a light olive oil, which is still good for you, but a bit cheaper. You can also use a canola or sunflower seed oil.
I like to use a mix of herbs and seasonings in this. Salt and pepper of course. I like fine sea salt. I love the purity of its flavor and I usually grind my pepper fresh.
Add to that some sweet paprika. This gives a touch of flavor but I mostly use it for the color it adds to the dish. You could use smoked paprika if you want to add an extra touch of smokiness and some zip, but I am happy with just the sweet.
In addition I add some dried thyme. This adds a lovely herby touch. If you don't like thyme just use an herb that you do like. Marjoram is nice as is rosemary. You don't want anything that will be too overpowering however, so be judicious in whatever you choose to use.
I also like summer savory.
It all gets mixed together and spread out onto a baking sheet before roasting in a moderate to high oven. (200*C/400*F) You do need to stir it every fifteen minutes or so. This helps to keep anything from sticking to the pan and gives your potatoes and sausage a better chance of gilding golden brown all over.
The final piéce de resistance is the smattering of cheddar cheese that you scatter over top at the end. I like to use a good cheddar. If you use a good strong one, you don't need as much, but well . . .
In all honesty I have never been really good at moderation, so add as much as you want, or as much as you think your family will enjoy.
And that is one promise I can make to you. Your family WILL enjoy this a lot! I like to serve it with baked beans and crusty bread, maybe some pickled beets. All in all a most delicious supper that is easy to make, easy to clean up after and well received.
Supper just doesn't get much better than that!
Oven Roasted Smoked Sausage and Potatoes
Yield: 4
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
An easy and simple meal that is also economical . . . oh, and pretty delicious too!!
Ingredients
- 1 package of smoked sausage
- (Peel if necessary, and slice into rounds)
- 1 large onion, peeled and chopped
- 5 large potatoes, peeled and chopped into 1/2 inch cubes
- olive oil
- fine sea salt
- freshly ground black pepper
- sweet paprika
- dried thyme
- a handful of grated strong cheddar cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
- Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
- Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
I don't blame you for feeling less than thrilled that people steal your images and recipes and try to pass them off as their own, instead of linking to your page. You put so much work and effort into this website and are always careful to link to an original recipe that you based yours on. Then someone selfishly just copies and pastes it to their website and enjoys the accolades. People can be quite shameless :(
ReplyDeleteThis sounds like a comforting meal for a busy day. I love meals where I can prep, then put it all on one baking dish and let the oven do the work. I shall certainly give it a try.
I also urge people to look back through your recipes. I've been doing that and finding real gems that I missed or had forgotten about and I've enjoyed making them. Good recipes never date.
Thank you so much for your very kind comment Marie! I love that you are making many of my older recipes. I am so appreciative of that! Thank you! Thank you! Thank you! xoxo
DeleteWow, that looks and sounds utterly divine!! I have all the ingredients in stock.....I bet my dad (age 92) would love it because it's tasty and in small chunks! (We'd love it too!!) He comes round for his lunch on Mondays so your post is timed just right.
ReplyDeleteOh, that makes me happy Jean! I love it when we can make our dads happy. My dad is 87 and he loves this also. xoxo
DeleteOh, my grandmother made this and I loved it !
ReplyDeleteI will make this soon, thanks for the memory!!!
xo, V
So sorry that folks take your hard work.
Thanks V! I hope you enjoy it as much as your grandmother's! xoxo
DeleteI know this post is a little old, but I am hoping you see my comment and possibly have time to respond.
ReplyDeleteDo you think this would turn out if you left off the onion? My son was born preemie and has stomach issues. Onion is a trigger.
Also, how much would you reduce it for two people? I feel 5 potatos might be a bit much.
Hi there! You could leave out the onion totally, maybe switch it out for peppers if they are not an issue, or use a bit of onion powder if that isn't an issue? For two people I would use 3 medium potatoes and just enough smoked sausage to keep you both satisfied. I hope this helps and that you both enjoy it! xo
DeleteOh, I am sorry to hear so many people have stolen your work and took credit. That is lower than a snakes belly.
ReplyDelete(Sorry I had to make a second comment for this. It is after 2am and I've had a long day.) Best wishes!
Thank you! It happens all the time. I once found a site that had stolen all my content, every single thing. It took me weeks and weeks and tons of effort to get it taken down. Its the world we live in I'm afraid. There are too many people out there willing to take whatever they can for nothing and profit from other people's hard work! xo
DeleteThis is a Bonnie Grand Recipe! I served this last night, cooked exactly as Marie said (except for subbing Herbes de Provence for Thyme) and it was a very hearty meal. Reminded me of the Monty Python skit, "I'm A Lumberjack and I'm OK!". I served it with baked beans, as shown in the picture, and it was very rich and hearty indeed.
ReplyDeletePerhaps a bit too hearty. I think that next time I will substitute some cabbage or kraut for the beans and maybe add a slice or two of hot buttered corn bread. I will definitely be making this one again!
I have once again contributed to the butter, eggs, and romantic nights in Italy fund. I urge others who also enjoy your work to also pitch in and contribute. There is no free lunch!
LOL William, you have to love Monty Python! I am pleased that you and your wife enjoyed this. I love the suggestion of serving it with cabbage or kraut, and corn bread. Sounds really delicious. Once again, many thanks for your kind generosity. It is very much appreciated! Thank you!
DeleteSo, so good! It’s a rainy day & I wanted something cozy to eat. I made the recipe as written; the only difference is I used smoked paprika instead of sweet, since it’s what I had. I honestly wasn’t expecting much…it seemed like an easy weeknight supper that would be good, but not exceptional. I served it with baked beans & corn bread…it truly WAS exceptional!! So yummy, comforting & satisfying. I will put this into my regular rotation. Thank you for the recipe!
ReplyDeleteThank you! Smoke paprika would be a delicious difference, adding a bit of heat as well. I am really pleased that you enjoyed this simple supper dish. Thank you so much for taking the time to leave your feedback. It is very much appreciated! xo
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