Sheet-Pan Sausages with Roasted Potato Salad
Potato salad can be more than just the cool, mayo-coated concoction served at cookouts. This weeknight dinner version, inspired by baked German potato salads, includes crispy roasted potatoes, turnips, mushrooms, and garlic, with a seasoning of celery seeds and paprika. When done roasting they are tossed in a honey vinaigrette and served alongside chicken sausages topped with Dijon mustard and caramelized shallots. All this is cooked together on the same sheet-pan for a low-effort, high-reward meal.
Ingredients
- 2 shallots peeled and cut into 1/2-inch wedges
- 2 Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 1 turnip washed, ends trimmed, and cut into 1-inch cubes
- 4 oz cremini mushrooms cut in half, or quarters if large
- 4 cloves garlic smashed
- 1 tsp celery seed
- 1 tsp paprika
- 1 tbsp extra virgin olive oil
- Kosher salt and pepper
- 2 chicken sausages
- 2 sausage buns
- 2 tsp honey
- 2 tsp white wine vinegar
- Dijon mustard for serving
- 1 green onion thinly sliced
- 1 tsp sesame seeds
Instructions
- Preheat oven to 425°. To a large bowl add shallots, potatoes, turnip, mushrooms, garlic, celery seed, paprika, and 1/2 tsp salt and 1/4 tsp pepper. Add olive oil and toss to combine. Transfer vegetables to a sheet pan and set the bowl aside for later. Bake for 30 minutes, tossing halfway through.
- Remove from oven and give the vegetables another toss. Add sausages to the pan and return to oven for 4 minutes. Flip sausage and add buns to the pan. Return to oven along for another 4 minutes or until sausages are cooked through and buns are toasted.
- Meanwhile, in the large bowl whisk together honey and vinegar. Set aside.
- When done place sausages in buns and top with mustard. Pick some of the shallots out of the vegetable mixture and place on top of sausages. Add the remaining vegetables to the large bowl along with green onion and sesame seeds and toss together. Divide amongst plates.