Description
This Sweet and Savory Glazed Sausage and Potatoes recipe is a perfect balance of flavors, combining tender roasted baby potatoes and juicy sausages with a luscious honey-Dijon glaze. It’s a simple, one-pan meal ideal for a quick weeknight dinner that delivers a satisfying mix of sweet and savory notes with minimal effort.
Ingredients
Scale
Meat
- 1 pound sausage links (Italian sausage or your choice of sausage)
Vegetables
- 1 pound baby potatoes, halved or quartered
Seasonings and Oil
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Glaze
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Sausage and Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, combine the halved or quartered baby potatoes with olive oil, garlic powder, paprika, salt, and pepper, tossing well to coat evenly.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet. Prick the sausages several times with a fork to prevent bursting during cooking, then place them on the baking sheet alongside the potatoes.
- Bake the Sausage and Potatoes: Roast everything in the preheated oven for 25 to 30 minutes. Stir the potatoes halfway through to promote even browning. The sausages should be cooked through, and the potatoes golden and tender.
- Make the Glaze: While baking, whisk together honey, Dijon mustard, apple cider vinegar, soy sauce, and ground black pepper in a small bowl until smooth and well combined.
- Glaze the Sausage and Potatoes: When the sausage and potatoes are cooked, remove the baking sheet from the oven. Drizzle the glaze over the sausages and potatoes, tossing gently to coat everything evenly.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes to allow the glaze to caramelize and coat the food beautifully.
- Serve: Serve the glazed sausage and potatoes hot. Optionally garnish with fresh herbs like parsley for extra flavor and color. Enjoy your delicious meal!
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Pricking the sausages before baking prevents them from bursting and losing moisture.
- Stirring the potatoes halfway through baking ensures they brown evenly and cook through properly.
- You can customize the glaze by adjusting the amount of honey or mustard according to your taste preferences.
- Leftovers can be refrigerated and reheated the next day for a quick meal.
