Roasted sausages and potatoes with apples are a fall comfort food classic. You can prep the whole recipe in less than 5 minutes. Serve it with spicy mustard for dipping and watch as your family raves over it.
This has to be the easiest fall dinner known to man. Especially when you've got fresh apples from the orchard to use up!
If you can chop an onion, a few potatoes, and some apples, you've already conquered the hardest part. No peeling required!
And the whole dish takes just 5 minutes to assemble.
This meal is simply autumn on a plate. It is homey and warm and delicious.
We just love the flavors of the sweet apple, savory sausage, tender potatoes, and caramelized onions complemented by spicy mustard.
My whole family devours this and begs for more. There's no higher praise than that in my book.
If you want to use it as an excuse to have a relaxing evening, I don't blame you. But if you had a little time to give, it pairs wonderfully with our favorite homemade baked pretzels and 2-minute raspberry mustard.
The best flavors of fall are in this dish:
- Sweet or spicy sausages: I always do a mix because my husband and I love the hot ones while the kids prefer mild.
- Green apples (like Granny Smith)
- Red potatoes
- Dried Thyme
- Olive Oil
- Salt & Pepper
See recipe card for quantities.
Preheat the oven to 425°F.
Set out a large baking dish. I used a 9 x 13-inch baking pan but if you have something even wider, that would allow the vegetables to brown and crisp up a little more.
Wash and dry the potatoes and apples.
Chop the apple in large 1.5-inch chunks. No need to peel the fruit first. Sprinkle it into the baking dish.
Chop the onion into large wedges and add to the dish.
Chop the potatoes into the same size chunks as the apples and add to the dish.
Drizzle olive oil over the veggies and fruit. Sprinkle with thyme, salt, and pepper. Use your hands to toss it all together and spread evenly in the dish.
Lay the sausages in an even layer over the top of the veggies..
Bake for 20 minutes and then gently toss the veggies under the sausages and turn the sausages so they brown on both sides.
Bake for another 20 minutes, toss and turn everything.
Bake for another 10 - 15 minutes or until the sausages are golden brown and the veggies are roasted and tender when you prick them with a fork.
Serve hot with spicy mustard.
The veggies will not reheat very well and are best enjoyed the day the dish is made.
However, sausages will definitely reheat well and will keep in your fridge for several days if stored in an airtight container.
You can also freeze leftover cooked sausages you don't plan to use right away. I like to slice them before freezing for tossing into simple soups or casseroles later.
I grew up in a very German area and this roasted sausage dish reminds me of home. It would make an amazing fall feast menu if you pair it with some of these favorite recipes:
If you’ve tried this roasted sausage recipe or any other recipe on PeanutBlossom.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you!
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