Sheet-Pan Sausages With Caramelized Shallots and Apples
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 6shallots, trimmed on both ends and peeled (about 6 ounces)
- 2crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
- 1tablespoon olive oil, plus more as needed
- Kosher salt and black pepper
- 1pound sweet or hot Italian sausages
- 3fresh rosemary sprigs
- 1teaspoon whole-grain mustard
- 1 to 2teaspoons apple cider vinegar, to taste
- Chopped fresh parsley, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
441 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 17 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. Cut the shallots lengthwise into ½-inch-thick wedges. Core the apples and cut into ½-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
- Step 2
Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
- Step 3
Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
- Step 4
Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Joel Snyder
This was a great concept. I streamlined and simplified a bit...like omitting the rosemary. The only other change I would make is just putting the sausages in with the onions and apples at the beginning. It would have meant slightly crispier sausages which is no bad thing, right? Also used three apples (golden delicious, granny smith, and fuji). Glad I did because the starch for this meal was latkes so the roasted apples did double duty and we ate them all. More sheet pan recipes please!
Laurel
Granny Smith apples went to mush and the Fuji were close behind. I would roast the shallot and sausages for 30 minutes then toss in the apples for 15. Great flavor overall, but the apple mush was less than presentable. Also, I would finely chop the rosemary and not bother with sprigs. Grey Poupon worked fine in the absence of whole-grain mustard. We used hot Chicken Italian sausages and they were lovely.
Katie Rose
This was so delicious!!! Made a few changes based on wanting to use up a couple things. Used a mixture of shallots and Spanish onions and also added two sweet potatoes (peeled and chopped) at the beginning. Also added horseradish mustard rather than whole grain and a few pinches of dried thyme instead of fresh rosemary. Did not have fresh Italian sausage, so instead used Mexican chorizo and kielbasa. I added the chorizo first and then 10 to 15 minutes later the kielbasa. Wow, rich and flavorful!
Brian
Whenever tossing ingredients in oil (and herbs/seasonings) for a sheet pan recipe, I recommend doing that step in a large mixing bowl, rather than on the pan itself. It's much easier to do in a bowl and results in more evenly coated ingredients.
lasagna bote
Add more apples. Use horseradish instead of mustard. Served with crusty bread.
Suzanne
Just two words...parchment paper
Erik
I found these Apple Gouda Chicken Sausages at Target last week. Definitely recommend as a substitute!
Jacquie
This really worked for us. I added some Brussels sprouts during the second roast period so I didn’t need a vegetable side dish.
Diane St.Clair
Loved this recipe! I added sliced purple cabbage to the sheet as well and it was delicious. Even my non-veggie eater ate the cabbage and apples. Easy weeknight recipe. It’s in heavy rotation now.
talia
Burnt the apples and shallots following recipe exactly. Would just add them when I flip the sausages and no earlier.
Jenn
Delicious and versatile. I’ve made this a few times and it’s always a favorite. Have used both fresh and cured sausages. I add potatoes and let that cook about 15 minutes before adding the onions and apples then follow the recipe as written. I’ve also tossed in broccoli at the same time as the sausage. With the potatoes as a starch, it’s a complete meal all cooked on one pan.
Hannah
Delicious!! Was grateful for the other cooks’ comments. I used 2 1/2 Fuji apples, sliced into larger wedges, ~1 inch. I put everything on the tray at the beginning, roasted 30 min. The shallots were a little charred, I wish I had put them in 10 min. in. The apples did *not* get mushy this way so I recommend using Fuji apples and only cooking for 30! I sliced the sausage at the beginning because we like it crispy. Served w/ Dijon mustard which was delicious, and TJ’s latkes and green beans.
Mallory Busch
Modifications: - Added a yellow onion - Added 6 cloves of smashed garlic - Threw on some bay leaves and thyme too 'cause why not? - Cooked brats instead bc brats are best - Topped those bad boys with some fennel seeds - Doubled—nearly tripled—the cooking times. Anyone else? Maybe it's just my oven
victoria
This was good and will go into our weeknight rotation. I doubled the apples and followed other reviewers advice by putting sausages in at the beginning and putting apples in towards the end. Added fennel with the apples because I had it. Easy prep and easy cleanup.
Denise
Great combination of flavors. This was a very easy weeknight dish. DO heed the warnings about the shallots possibly burning. I cooked them with apples for 10 minutes at 400 then put sausage of top of shallots to provide a barrier and let the sausage juices seep into them (I put oven up to 425 when sausages went in). And DO heed advice about using parchment paper.
maxx
Roasted potatoes side Add apples late Add rosemary?
maxx
Roasted broccoli for nice veg addition
Mei
Lower oven temp to 400
bigtazdude80
Use regular non-Italian sausages.
Vicki
Delicious dish! I added sliced potatoes 15 minutes ahead of the other ingredients, and took the sheetpan out when the sausages were at 160 degrees. Nothing burned. Some sliced red onions made the dish even better. Served with French bread; nothing else needed.
Tammy
Super easy and everyone loved it. It's a vey forgiving recipe. I sliced the sausages lengthwise- used the chicken-basil sausages from Costo. Mixed the sliced sausages, apples, and shallotts all together and roasted all at once. I turned everything over at about 15-20 minutes and just kept an eye out for when things looked done. Roated sweet potatoes on the side and it was a great cold night meal.
Dave
Made this and was delicious! I tweaked the recipe based on the various comments, with the big changes as: - Mixed in a bowl - Used parchment paper - Added (cut up, red) potatoes at the start for 15 minutes - Roasted shallot and sausages for 30 minutes and then apples for 15 - Also added brussell sprouts with the sausage - Just a dash of dried rosemary However, the shallots didn't caramelize this way. I tried a bit of a broil, which crisped them up a bit so that helped.
Darin L
I tried it as is. it was flavorful but a little oily, possibly due to my sausages. I would reduce or even eliminate the olive oil. it would be interesting to try other vegetables too.
lindsey g.
The flavor was good but needs some significant preparation changes. My apples were complete mush before the sausages were fully browned or the onions were “done”. Next time I’ll start the onions and sausages and add apples at the end.
judy
The apples got very mushy. Next time I will add at the end. Otherwise, a great recipe!
Marina Del Ray
So delicious! I added sliced fennel and potatoes along with the shallots and apples. Put the sausages in at the start, and they browned beautifully.
Laura
Great recipe that’s easily expanded. I used more apples & minced the rosemary for a very easy meal. Putting sausages in early is a good idea. They get extra brown & with a quick toss partway through, they were a big hit!
Laura
I doubled the apples & minced the rosemary. My family loved it! I’ll probably add the sausage at the start next time & maybe toss them once so they’re evenly brown. Very easy & tasty!
jklin
This is absolutely fantastic. I used lamb brats and it turned out better than I could have imagined. I made it exactly as written. I'm off to buy more lamb brats so I can make it again.
Bob S.
Made this several times as written.....5 stars.[ Next time I'll chunk up a sweet potato to throw in.
Private notes are only visible to you.
Advertisement
