Sheet Pan Sausage, Apples and Potatoes For Two

Sheet Pan Sausage, Apples and Potatoes is an easy fall dinner that gives you the perfect combination of sweet and savory flavors. Slices of smoked sausage, tender potatoes and fresh apples cook together in a maple Dijon coating for a complete meal made on one pan.

This recipe is especially helpful on busy evenings when you want a warm and comforting dinner without spending a lot of time in the kitchen. Other than cutting the ingredients and stirring together the sauce, there is very little hands-on work required.

The potatoes go into the oven first because they take longer to become tender. Then the sausage, apples and onion are added during the second half of the cooking time.

This keeps the apples from becoming too soft and gives the sausage enough time to become warm and lightly browned around the edges.

Best of all, the recipe makes just enough for two people. You will not be left with half a sheet pan of leftovers to eat for the rest of the week.

Why You Will Love This Sheet Pan Sausage Apples and Potatoes Dinner

Sheet pan dinners are some of the easiest meals to prepare. The meat and vegetables cook together, which means fewer dishes and very little cleanup.

However, one of my favorite things about this recipe is the balance of flavors.

The sausage provides a smoky and savory flavor. The potatoes make the meal hearty and filling, while the apples add a light sweetness.

A simple maple Dijon coating brings everything together without making the meal taste overly sweet.

This is also an easy recipe to adjust based on what you already have in your kitchen. You can change the type of sausage, use your favorite apple or add another vegetable to the pan.

Ingredients For Sheet Pan Sausage, Apples and Potatoes

Fully Cooked Sausage

Use approximately 7 ounces of fully cooked sausage. This is typically half of a standard 14-ounce package.

Smoked sausage works well because it has plenty of flavor and becomes lightly browned in the oven. Kielbasa is another good choice.

For even more apple flavor, use fully cooked chicken apple sausage. Just be sure the package states that the sausage is fully cooked.

Uncooked sausage requires a different cooking time and must reach a safe internal temperature before serving.

Slice the sausage into ½-inch thick rounds. Keeping the slices about the same thickness will help them heat and brown evenly.

Baby Potatoes

Baby Yukon Gold potatoes are my preferred choice for this recipe. They have thin skins, a creamy interior and hold their shape well during baking.

Small red potatoes can also be used.

Cut small potatoes in half and larger potatoes into quarters. The pieces should be approximately 1 inch in size so they become tender in the allotted cooking time.

There is no need to peel the potatoes. Simply scrub them under cool running water and dry them before cutting.

Apple

Use one medium apple in this sheet pan sausage and potatoes dinner as it will hold its shape when baked.

Honeycrisp, Pink Lady, Fuji, Braeburn and Granny Smith apples all work well in this recipe.

Avoid softer apples such as McIntosh because they may break down and become mushy in the oven.

Leave the peel on the apple so the slices hold together better. Remove the core and cut the apple into thick wedges.

If you enjoy pairing apples with savory dishes, try these Apple Cider Pork Chops For Two for another easy fall dinner.

Onion

Half of a small red or yellow onion adds another savory flavor to the meal.

Red onion has a slightly sweeter taste after it roasts. Yellow onion works just as well and may be more likely to be something you already have on hand.

Cut the onion into thick wedges. Thin slices may cook too quickly or burn around the edges.

Olive Oil

Olive oil helps the potatoes become tender and lightly browned. It also prevents the other ingredients from sticking to the pan.

You will use part of the oil to coat the potatoes and the remainder to make the maple Dijon sauce.

Maple Syrup

Pure maple syrup gives the sausage and apples a light sweetness.

You only need a small amount. The goal is to enhance the natural sweetness of the apples without making the dinner taste like dessert.

If you do not have maple syrup, honey can be used instead.

Dijon Mustard

Dijon mustard adds a tangy flavor that balances the maple syrup.

Regular yellow mustard will work in a pinch, although Dijon provides a smoother and slightly stronger flavor.

Seasonings

Dried thyme pairs well with sausage, potatoes and apples. Garlic powder adds flavor without the risk of fresh garlic burning in the hot oven.

Salt and black pepper complete the seasoning mixture.

If your sausage is especially salty, reduce the added salt and adjust it after the meal finishes cooking.

How To Make Sheet Pan Sausage, Apples and Potatoes

Begin by preheating the oven to 425°F. Line a small rimmed baking sheet with parchment paper or aluminum foil.

A quarter sheet pan is the ideal size for this recipe. However, you can use a standard half sheet pan if that is what you have available.

Place the cut potatoes on the pan. Drizzle them with half of the olive oil and season them with salt and pepper.

Toss until the potatoes are evenly coated and then spread them into a single layer. Place the cut sides against the pan whenever possible because this will help them brown.

Bake the potatoes for 20 minutes.

While the potatoes are cooking, slice the sausage, apple and onion.

In a medium bowl, stir together the remaining olive oil, maple syrup, Dijon mustard, thyme and garlic powder.

Add the sausage, apple wedges and onion to the bowl. Toss until everything is lightly coated in the sauce.

After the potatoes have baked for 20 minutes, carefully remove the pan from the oven. Flip the potatoes and move them around so there is room for the remaining ingredients.

Add the coated sausage, apples and onions to the pan. Spread everything into a single layer.

Return the pan to the oven and bake for another 15 to 18 minutes. The meal is ready when the potatoes are fork tender, the apples have softened but still hold their shape and the sausage is hot.

For additional browning, place the pan under the broiler for 1 to 2 minutes. Watch it closely because the maple syrup can burn quickly.

Why The Potatoes Go Into The Oven First

It may be tempting to place everything on the sheet pan at the same time. However, the potatoes need more time to cook than the sausage and apples.

The sausage is already fully cooked, so it only needs to become hot and lightly browned.

The apples need even less time. If they bake for the entire cooking period, they can become overly soft and begin to fall apart.

Giving the potatoes a 20-minute head start allows all three main ingredients to finish cooking at approximately the same time.

How To Keep The Ingredients From Becoming Soggy

The most important step is to avoid overcrowding the pan. The ingredients need a little space between them so the hot air can circulate.

When the ingredients are piled on top of one another, they release moisture and steam instead of roast.

A rimmed metal baking sheet will provide better browning than a glass baking dish.

You should also dry the potatoes and apple before adding the oil and seasonings. Excess water will prevent them from browning.

Finally, make sure the oven is fully preheated before adding the pan.

Recipe Variations

There are several easy ways to adjust this recipe.

Add chunks of butternut squash or sweet potato for even more fall flavor. Because they take longer to cook, add them to the pan at the same time as the potatoes.

Brussels sprouts are another good addition. Cut them in half and add them during the final 15 to 18 minutes.

Bell pepper can be cut into large chunks and added with the sausage and apples.

For a little heat in your sheet pan sausage apples and potatoes dinner add a pinch of red pepper flakes to the maple Dijon mixture.

If you do not want to use maple syrup, leave it out and increase the Dijon mustard slightly. You can also use a honey mustard sauce.

Can You Prepare It Ahead Of Time?

Most of the ingredients can be prepared earlier in the day.

Cut the sausage, potatoes and onion and store them in separate covered containers in the refrigerator.

The maple Dijon sauce can also be mixed ahead of time.

It is best to wait to cut the apple until you are ready to cook. Cut apples begin to turn brown when exposed to air.

If you need to cut the apple ahead of time, toss the wedges with a small amount of lemon juice. Be sure to dry them before adding the maple Dijon sauce.

How To Store And Reheat Leftovers

Although this recipe is designed for two, you may have a small amount left over.

Store the leftovers in a covered container in the refrigerator for up to 3 days.

For the best texture, reheat everything in a 350°F oven or toaster oven until warm. You can also place the leftovers in a skillet over medium-low heat.

The microwave is the quickest option, although the potatoes and sausage will not remain as crisp.

I do not recommend freezing the finished meal. The potatoes and apples can develop a soft or grainy texture after they are frozen and reheated.

Enjoy! Mary

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