Best Roasted Sausage Apples And Peppers Recipes

ROASTED SAUSAGE, APPLES AND PEPPERS

Roasted Sausage, Apples and Peppers image

Check the fridge door, and you probably have this sausage dish's easy flavorings--mustard and apple jelly.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 5

Ingredients

1 (16-oz.) ring cooked Polish sausage or kielbasa
2 medium any color bell peppers, cut into 2-inch pieces
1/4 cup apple jelly
1 tablespoon Dijon mustard
2 medium unpeeled apples, quartered

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place sausage and bell peppers in sprayed baking dish. Pierce sausage several times with fork.
In small saucepan, combine jelly and mustard. Heat over low heat until melted, stirring frequently. Brush half of jelly mixture over sausage and bell peppers.
Bake at 425°F. for 10 minutes.
Remove baking dish from oven. Add apples to baking dish. Brush remaining jelly mixture over sausage, bell peppers and apples.
Return to oven; bake an additional 10 minutes or until thoroughly heated. Cut sausage before serving.

Nutrition Facts : Calories 465, Carbohydrate 30 g, Cholesterol 65 mg, Fat 4, Fiber 3 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 22 g

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER

Baked Sausages with Apples Sheet Pan Dinner image

Baked Sausages with Apples Sheet Pan Dinner - these pork sausages are perfectly baked together with apples, fingerling potatoes, baby carrots and lots of fresh herbs, all in one pan making it super easy for cleanup and ready in just 35 minutes!

Provided by Joanna Cismaru

Categories Dinner Main Course

Time 35m

Number Of Ingredients 11

Ingredients

2 large apples (cored and cut into cubes, I used Granny Smith)
1 1/2 pound fingerling potatoes
1/2 pound baby carrots
1 large red onion (cut into wedges)
2 tablespoon fresh sage (chopped)
2 tablespoon fresh rosemary (chopped)
2 tablespoon honey
3 tablespoon olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 links pork sausages

Steps:

Preheat the oven to 400 F degrees.
In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
Bake for 30 minutes or until golden and cooked through.

Nutrition Facts : Calories 681 kcal, Carbohydrate 59 g, Protein 21 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 1066 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Sausages With Tangy, Gingery Pineapple image

Debate ham and pineapple pizza all you want. There's no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.

Provided by Melissa Clark

Categories dinner, weekday, sausages, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 16

Ingredients

2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
1/2 cup cilantro leaves and tender stems, roughly chopped
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil

Steps:

Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Sheet-Pan Sausages With Caramelized Shallots and Apples image

In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.

Provided by Lidey Heuck

Categories dinner, easy, weekday, sausages, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-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.
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.
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.
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.