This has been a winter of sheet-pan meals and since I seem to always have our favorite sausage in the house (Longganisa from Spragg’s Meat Shop), it was easy to choose this great idea from NYT Cooking to try. First time making I doubled everything below and used my largest baking pan (a half sheet), and then we enjoyed the leftovers a couple of weeknights later with a poached egg on top – enjoy!
1 lb. your favorite fresh sausage
1 lb. Brussels Sprouts, trimmed and halved (or even quartered if large)
1 lb. small potatoes, halved – I dropped mine into boiling water for 2 minutes and then drained them well
2 T. + olive oil
kosher salt and freshly ground black pepper
1 T. EACH honey, Dijon mustard AND yellow mustard seeds
1/4 c. chopped almonds or walnuts (optional
Preheat the oven to 450, line your baking sheet with foil (if you’d like) and score the sausages with a sharp knife (I did 2 cuts on each). Because I like crispy Brussels Sprouts, I added the sausage and sprouts to the pan, tossed all in a bit of oil and salt and pepper (directly on the pan), and baked these 2 ingredients first, for 20 minutes – you could do everything together, that’s what the original recipe instructs.
After 20 minutes, take the pan out of the oven, give everything a stir (making sure to flip each sausage over), drop on the potatoes, add a bit more oil, salt and pepper if you think it needs it, and bake again for another 15 minutes or so. At this point, the sausages should be cooked through, the Brussels Sprouts should be crisp and the potatoes should be tender (especially if you boiled them for 2 minutes).
In a small bowl, stir together the honey, mustard and mustard seeds and when everything is ready, drizzle or spread the honey mustard mix over the sausages (and in my case, the potatoes) and then sprinkle on the nuts before dishing up dinner.