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One Pan Kosher Sausage and Potato Bake Recipe

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Sausage and potato bake is a simple sheet pan dinner. Kosher beef sausages roast with red potatoes, sliced onions, garlic, thyme and rosemary, and the sausages release their juices into the potatoes as everything roasts.

Getting It Right

Cut the potatoes into even 1-inch chunks and spread everything out in a single layer so the potatoes crisp instead of steaming. Toss the potatoes and onions in oil and herbs first and give them a head start before adding the sausages if your sausages are pre-cooked. Small red potatoes hold their shape and get crisp outside and fluffy inside.

Kosher Notes

This is a meat (fleishig) recipe. Use beef or lamb sausages with a reliable hechsher. Serve with mustard and a green salad.

Variations and Leftovers

Sweet potatoes work too; cut them slightly smaller, since they cook faster. Leftovers keep for 3 days and reheat in a 350°F oven in 10 to 15 minutes.

One Pan Kosher Sausage and Potato Bake Recipe
This hearty one pan kosher sausage and potato bake combines beef sausages with crispy roasted potatoes and caramelized onions for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs small red potatoes washed and cut into 1-inch chunks
  • 1.5 lbs kosher beef sausages any variety you prefer
  • 2 large yellow onions sliced into half-moons
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 tsp fresh rosemary chopped, or 1/2 tsp dried
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp paprika

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the potato chunks with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and paprika until well coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
  4. While the potatoes are roasting, slice the sausages into 2-inch pieces if using links, or leave whole if using smaller sausages.
  5. Remove the baking sheet from the oven. Push the potatoes to one side and add the sliced onions and sausages to the empty space.
  6. Drizzle the remaining tablespoon of olive oil over the onions and sausages. Sprinkle with the remaining garlic, thyme, and rosemary.
  7. Return to the oven and roast for another 20-25 minutes, until the potatoes are golden brown and crispy on the edges, the sausages are browned, and the onions are caramelized.
  8. Remove from oven and let rest for 5 minutes before serving. Taste and adjust seasoning if needed.

Notes

You can substitute sweet potatoes for regular potatoes if you prefer. Just cut them slightly smaller as they cook faster. Any kosher beef or lamb sausages work well here. Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven for 10-15 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 850mg 37%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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