Baked Sausage, Mushrooms, and Potatoes

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Baked Sausage, Mushrooms, and Potatoes

📝 Description:

This Baked Sausage, Mushrooms, and Potatoes dish is a cozy, one-pan dinner that combines juicy sausage, earthy mushrooms, and crispy roasted potatoes. It’s seasoned with garlic, herbs, and olive oil — baked to golden perfection. Perfect for busy weeknights or casual family dinners, this meal delivers full-bodied flavor with minimal cleanup.

🍄 Ingredients:

Serves: 4–6

  • 1 lb (450 g) Italian sausage links (sweet, spicy, or smoked — your choice)

  • 1½ lbs (680 g) baby potatoes, halved

  • 8 oz (225 g) cremini or button mushrooms, halved

  • 1 red bell pepper, sliced (optional for color)

  • 1 medium onion, sliced

  • 3 cloves garlic, minced

  • 3 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried thyme (or rosemary)

  • ½ tsp paprika

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

🔪 Instructions:

  1. Preheat oven:
    Preheat to 400°F (200°C) and line a large baking sheet with parchment paper or foil.

  2. Prep vegetables:
    In a large bowl, toss the potatoes, mushrooms, onions, and bell pepper with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.

  3. Add sausage:
    Slice the sausage into large chunks (or keep whole if preferred). Add to the bowl and mix lightly to coat.

  4. Arrange on pan:
    Spread everything evenly on the baking sheet in a single layer.

  5. Bake:
    Roast for 35–40 minutes, stirring halfway through, until the potatoes are tender and golden, and the sausage is cooked through (internal temperature 160°F/71°C).

  6. Finish & serve:
    Sprinkle with chopped parsley before serving. Optional: drizzle a bit of lemon juice or balsamic glaze for brightness.

📌 Notes:

  • You can use chicken, turkey, or pork sausage — or even plant-based sausage for a vegetarian twist.

  • If your potatoes are large, cut them smaller so they roast evenly with the sausage.

  • For extra crispiness, broil for the last 3–5 minutes.

  • Add a sprinkle of Parmesan cheese before serving for a flavor boost.

💡 Tips:

  • Sheet Pan Tip: Don’t overcrowd — give space between pieces for proper roasting.

  • Flavor Tip: Add a splash of white wine or chicken broth before baking for juicy depth.

  • Make-Ahead Tip: You can prep the veggies and sausage up to 1 day ahead and store them in a sealed container in the fridge.

  • Leftovers: Reheat in the oven or air fryer for best texture.

🍴 Servings:

4–6 servings

🧮 Nutritional Information (per serving, approx.):

  • Calories: 420

  • Protein: 20 g

  • Carbohydrates: 28 g

  • Fat: 26 g

  • Fiber: 4 g

  • Sodium: 850 mg

  • Sugar: 3 g

(Values may vary depending on sausage type and added vegetables.)

🌿 Health Benefits:

  • Protein-rich: Sausage provides protein for muscle maintenance.

  • Potassium & fiber: Potatoes support heart and digestive health.

  • Antioxidants: Mushrooms contain selenium and B vitamins for immunity and energy.

  • Low fuss: Minimal oil and all-natural ingredients make this a wholesome, balanced meal.

❓ Q&A:

Q1: Can I use frozen mushrooms or potatoes?
A: Fresh works best for texture, but you can use frozen — just pat dry and expect a softer roast.

Q2: Can I make it vegetarian?
A: Absolutely! Swap sausage for vegan sausage or marinated tofu chunks.

Q3: What pairs well with this dish?
A: A crisp green salad, garlic bread, or roasted broccoli make great sides.

Q4: Can I use a casserole dish instead of a baking sheet?
A: Yes, but ensure the ingredients are spread out; otherwise, they’ll steam instead of roast.

Q5: How do I store leftovers?
A: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet.

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