Episode 048 Sheet Pan Beef Sausage

Intro: Hello, hello everybody. Welcome to another episode of Let’s Make Dinner, your audio library of amazing dinner recipes you can always get on the table. I am your host, Susie Weinrich. 

Susie Weinrich: All right, raise your hand if you love a sheet pan dinner. I absolutely love them. I feel like a couple of years ago, they were on a real trend and a craze. Everything was sheet pan dinners and it was a wonder. Well, during that time, I created a recipe that has gone bonkers on Pinterest. And this recipe is for sheet pan sausage and veggies with a twist. It has a smoked paprika vinaigrette that you drizzle over the entire dish that sets it apart, heads, and tails above other sheet pan dinners.

Tips and Tricks: So I don’t have a lot of tips or tricks or anything for you with this recipe. It’s pretty straightforward. The only thing I will say about this recipe and really any sheet pan recipe that you’re making, you want to make sure that you are using the largest sheet pan you can. So we’re talking like a half-sheet pan. If you have to use two sheet pans. What you want to avoid is overcrowding the pan because whatever you have on there will not roast. It will steam if it’s crowded. So make sure you have that nice large pan. I think we should just go ahead and get started with this recipe. 

Sheet Pan Sausage Recipe: What you’re going to want to do is preheat your oven to 400 degrees. Grab one or two really large rimmed sheet pans, and we’re going to prep a whole bunch of veggies. What you’re going to want to do is take one small red or yellow onion and chop it into about one-inch chunks. Take about 15 fresh brussels sprouts. I find that hard to say brussels sprouts, and actually, did you know it’s Brussels sprouts? There’s an S on the end of Brussels, which is really bizarre. Anyway, trim off the stem and cut them in half. Take one large sweet potato and peel it and cut it into about half to one-inch-sized pieces. Two really large carrots. Go ahead and peel those and cut those just into coins, which are just the rounds. Take half a head of broccoli and cut it into florets and half a head of cauliflower and cut it into florets.

So go ahead and put all of those veggies on your sheet pan or two sheet pans if you need to use two. Drizzle on one and a half tablespoons of olive oil and then sprinkle on one teaspoon of kosher salt and add pepper to taste. Give everything a toss so that you coat it really well with the olive oil and then pop it in the oven for 15 minutes.

While that’s baking, you’re going to cut your smoked beef sausage link into 20 pieces. Your beef sausage link will actually look like one really large link that’s kind of in a circle. So that’s what you’re looking for at the store. Cut that up into 20 pieces and as soon as the veggies are done roasting, pull those out and you’re going to give the veggies a little toss with a spatula and then place the sausage pieces in with the veggies. You’re going to pop it back in the oven for an additional 12 minutes. 

Now while that’s finishing in the oven, we’re going to make a smoked paprika vinaigrette. This stuff is so good. I am telling you, I could eat this on everything. I have had many comments on Pinterest that they double the smoked paprika vinaigrette because it’s so good. 

On here, I’m just going to go through one recipe, but if you think that this sounds really good, double the smoked paprika vinaigrette recipe when you make this. When I make vinaigrette, I like to just do it in a mason jar because you can put all the ingredients in there, screw the lid on, and just give it a really good shake.

So what you’re going to add is one and a half tablespoons of olive oil, one teaspoon of apple cider vinegar, one teaspoon of dijon mustard, one and a half teaspoons of honey, and one minced garlic clove. Then a quarter teaspoon of smoked paprika. Make sure you get smoked paprika, not just a regular paprika, not sweet paprika, not Hungarian paprika. It needs to be smoked paprika. It has a very distinct flavor. So screw the lid on your mason jar and give it a really good shake. 

At this time, your veggies and your beef should be ready to come out of the oven. Pull it out, take that vinegarette and drizzle it all over the veggies and the sausage and toss it to coat, and serve it right away. It is so delicious. You are absolutely going to love this, and it’s great for fall. It definitely has the colors and the flavors of fall. So as far as side dishes go, we really keep this simple. It has your veggies. It has the starch, it has the protein. So usually we’ll just add some really good, either garlic bread or some warm crusty ciabatta bread or sourdough or something like that, which goes perfectly with this dish.

That does it for this quick recipe today. Of course, I will link all of the recipes right in the show notes for you so you can find them when you’re ready to make this for dinner. 

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Outro: Until next time, I hope this episode of Let’s Make Dinner makes your dinner time a little easier. See ya.