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Sheet-Pan Sausages W/ Shallots & Apples

Source of Recipe

NY Times


Recipe Introduction

NOTE: July 2023 I made this again recently and need to say that the apples really shouldn’t go in at the same time as the shallots – possibly not even as early as the sausages. When you put them in with the shallots, they just disappear. Next time I’ll put them on at the same time as I put the sausages on and see how that works. I want them tender, but still THERE. Mike found this recipe one weekend morning and suggested we try it. It was my first sheet-pan dinner and, really, the first one I’ve seen that appealed to me. It all turned out very well, though I would like to try one change next time: we both liked the Italian sausages but thought that brats would be really good in this (served with pierogis on the side).

Recipe Link: https://www.nytimes.com/2021/01/22/dining/sausage-sheet-pan-dinner.html?campaign_id=9&emc=edit_nn_20210124&instance_id=26354&nl=the-morning®i_id=130461871&segment_id=50117&te=1&user_id=247b7594168daa0540fa3e288254a56a

List of Ingredients

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)



Recipe

Heat the oven to 425F. Line a sheet pan with non-stick foil. Cut each shallot into 4 wedges. Core the apples and cut into 1/2-inch wedges. Place the shallots and apples on the sheet pan and drizzle with 1 T. of oil. S&P and toss well. Roast for 10-15 minutes. The shallots should just be starting to brown.

Pierce the sausages with a fork a few times, drizzle with oil and toss.

Place the rosemary (whole sprigs) and mustard to the apples and shallots and mix. Spread out to an even layer. Place the sausages on top of the apples/shallot mixture and roast an additional 25-30 minutes, turning the sausages once halfway through. Sausages should be 160F and the shallots completely tender and caramelized.

Place the sausages on a serving platter and remove the rosemary sprigs. Drizzle the vinegar over the apple/shallot mixture and toss. Scrape up any browned bits from the sheet pan. Place on the serving platter with the sausages and sprinkle with parsley.

Serves 4.