Sheet-Pan Sausages With Caramelized Shallots and Apples

By Lidey Heuck

Updated Dec. 3, 2020

Sheet-Pan Sausages With Caramelized Shallots and Apples
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Rating
4(3,890)
Comments
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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.

Featured in: Sweet and Savory Meet in This Sheet-Pan Dinner

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Ingredients

Yield:4 servings
  • 6shallots, trimmed on both ends and peeled (about 6 ounces)
  • 2crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
  • 1tablespoon olive oil, plus more as needed
  • Kosher salt and black pepper
  • 1pound sweet or hot Italian sausages
  • 3fresh rosemary sprigs
  • 1teaspoon whole-grain mustard
  • 1 to 2teaspoons apple cider vinegar, to taste
  • Chopped fresh parsley, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

441 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 17 grams protein; 660 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Cut the shallots lengthwise into ½-inch-thick wedges. Core the apples and cut into ½-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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
3,890 user ratings
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Comments

Joel Snyder

This was a great concept. I streamlined and simplified a bit...like omitting the rosemary. The only other change I would make is just putting the sausages in with the onions and apples at the beginning. It would have meant slightly crispier sausages which is no bad thing, right? Also used three apples (golden delicious, granny smith, and fuji). Glad I did because the starch for this meal was latkes so the roasted apples did double duty and we ate them all. More sheet pan recipes please!

Laurel

Granny Smith apples went to mush and the Fuji were close behind. I would roast the shallot and sausages for 30 minutes then toss in the apples for 15. Great flavor overall, but the apple mush was less than presentable. Also, I would finely chop the rosemary and not bother with sprigs. Grey Poupon worked fine in the absence of whole-grain mustard. We used hot Chicken Italian sausages and they were lovely.

Brian

Whenever tossing ingredients in oil (and herbs/seasonings) for a sheet pan recipe, I recommend doing that step in a large mixing bowl, rather than on the pan itself. It's much easier to do in a bowl and results in more evenly coated ingredients.

Nahrissa

I made this today and it was delicious! I used three apples, two crimson crisp and one wild twist and they were fantastic. I didn't end getting enough shallots, so I added a sweet onion that I had on hand and it worked out well. I also added zucchini which might not have been the best idea as there was a lot of liquid after but didn't ruin anything. Next time I will put the sausages in right away, so they crisp up more and green beans as the additional vegetable. Paired with great sourdough!

james

I liked it! Simple and quick. Served it with a flatbread, and cut up the sausage to make it go further and get immersed in the apple/shallot mixture.

Margaret

The timing was off. The apples and shallots should have gone in last. My apples and shallots were mush by the time the sausage was done. I would put sausage in for 10 minutes and then add the appless and shallots. Flavor was good but unpleasant mouth feel

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