Sheet Pan Sausage, Peppers + Potatoes [gluten-free, dairy-free, and Whole30!]

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

I always shop for the Thanksgiving ingredients I need as early as possible. If it can last in the fridge for a week, you’d better believe I’ve already purchased it. I make every attempt I can to avoid endless long lines at Trader Joe’s or ALDI, although inevitably I forget something and wind up heading to the store late Wednesday night.

And then every year about this time, I look at our overflowing fridge and realize I’m fully prepared for Thanksgiving, but not at all ready for dinner tonight. And apparently, everyone in my house still wants to eat between now and Thursday.

So, here’s an answer. While you’re planning your big holiday feast, let’s make the next meal simple. This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

P.S. This dish also travels well if you need to bring dinner to a friend, family member, or neighbor! It’s also dairy-free, gluten-free, and can be make Whole30 compliant (just double-check the ingredients in the sausage).

What do you make in between big holiday meals? Our other favorite option, of course, is takeout!

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

Sheet Pan Sausage, Peppers + Potatoes
Active Time: 15 Minutes | Total Cook Time: 60-65 Minutes
Yields 4-5 Servings | GF/DF/W30

1 ¼ - 1 ½ pounds mild or sweet Italian sausage (for Whole30, check your ingredients!)
1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*
2 red, orange, or yellow bell peppers
1 small onion
3 Tablespoons olive oil
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside.

Cut the sausage into 1-inch coins. Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil.

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices.

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through.

Remove from the oven and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.



Pasta with Smoked Sausage, Cherry Tomatoes + Kale

Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser

I peruse cookbooks, watch Netflix documentaries, and read food memoirs. I often find myself audibly saying, or writing in the margins, “Amen!” when I read something about food that I deeply resonate with. It’s usually because the words go much deeper than mere descriptions of ingredients, although those descriptions can be quite rich in and of themselves (see Robert Farrar Capon's chapter about an onion). It would be impossible to plumb the depths of all there is to know about food...but I intend to give it a shot anyway. 

Man invented cooking before he thought of nutrition. To be sure, food keeps us alive, but that is only its smallest and most temporary work. Its eternal purpose is to furnish our sensibilities against the day when we shall sit down at the heavenly banquet and see how gracious the Lord is. Nourishment is necessary only for a while; what we shall need forever is taste.
— Robert Farrar Capon

When my husband and I sit down for a meal at night, especially if it’s a recipe I’ve toyed around with or an ingredient I haven’t cooked before, I drive him crazy with over-analyzing. I think through every bite. Was it marinated long enough? What would I do differently next time? How come it took longer to cook than what the recipe recommended? Does this need a little more spice? I’m sure it’s very annoying, I know, and I’m learning better how and when to express my thoughts about my obsession. 

But there’s something about food that intrigues me so deeply. Maybe it’s the fact that it involves all the senses - taste, smell, feel, sight, and even sound. You don’t get that in every creative outlet. You smell the familiar sweetness of sauteed onions. You taste the saltiness of smoked sausage and the slight bitterness of kale. You hear a soft crunch with every bite, see the pop of color from cherry tomatoes, and feel creamy melted cheese on your tongue. 

Maybe I’m a little too obsessive (or crazy). But when the perfect combination of flavors comes together to ignite all the senses, I get excited. We need food to live, but God didn't create merely for the sake of sustenance. God supplied Adam and Eve with variety in the garden, a feast of taste they could enjoy.

God in his grace does not bind us to mere necessity. He gives us nourishment, and he also gives us creativity, delight, and refreshment at the table.

Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser

Pasta with Smoked Sausage, Cherry Tomatoes + Kale
Yields about 8 servings

1 pound bowtie pasta
2 Tablespoons extra virgin olive oil (more if needed)
1 medium onion, diced
3 cloves garlic, minced
1 pound smoked turkey sausage, cut into ½-inch slices*
1 ½ pounds cherry tomatoes
8 ounces chopped kale (remove any hard stems)
1 cup chicken stock
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Shaved Parmesan (optional)
Red pepper flakes (optional)

Cook the pasta according to the package directions. Drain, reserving a ½ cup of the pasta water.

While the pasta cooks, heat the olive oil in a large pot or Dutch oven set to medium-high heat. Add the onion and cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for one more minute. Make sure you stir often to avoid burning the garlic.

Add the turkey sausage and cook for another couple minutes to brown the sausage. If the pot seems too dry, add another tablespoon or two of oil.

Add the cherry tomatoes to the pot. Cook until the tomatoes soften and pop. Stir in the kale, chicken stock, kosher salt, and a few grinds of black pepper. Simmer 2-3 minutes, until the kale wilts and the liquid reduces a bit.

Add the cooked pasta to the pot. Stir everything together, and cook for a few more minutes until all the ingredients are fully incorporated and the liquid reduces to your liking. Alternatively, if you need to add more liquid, add the reserved pasta water 2-3 tablespoons at a time. (Pasta water is best to because it helps the sauce adhere to the pasta and adds additional flavor. Plain water will not achieve the same result!)

Season with additional salt and pepper to taste. Serve with Parmesan shavings and red pepper flakes. Enjoy!

*You can use any type of sausage you like, but note that for this recipe, I used smoked turkey sausage that was fully cooked to begin with. If you use a different type of sausage that’s not fully cooked, be sure to adjust accordingly. 


This recipe was originally featured at Lark + Linen.


Sweet Potato, Sausage + Apple Bake

Do you read Coffee + Crumbs? I've been following that blog for about a year now. I've laughed, cried and found encouragement through the stories that have been shared. I remember when I first started following C+C I thought, "I would love to guest post there someday."

I am SUPER excited to announce that "someday" has arrived. I'm humbled to be posting alongside amazing women who have a gift of storytelling and beautiful (and often hilarious) perspectives on motherhood. I hope you'll find encouragement - and maybe some good food - from what I'm sharing over at C+C.

Sweet Potato, Sausage + Apple Bake-7.jpg

I remember many significant life experiences by the food that accompanied it. I remember most of the menu at my wedding. I remember the meal we ate the day my mom had surgery to remove her cancer, and I remember the breakfast my family shared shortly after she died. I can picture almost every single dish someone brought to me after I had my twins. I’m horrible at remembering movie quotes, sports statistics or miscellaneous facts. But food? That I remember. 

Read more at Coffee + Crumbs.