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Sheet Pan Smoked Sausage and Potatoes is an easy weeknight dinner idea that your whole family will enjoy! Flavorful smoked sausage, potatoes and onions tossed in a simple homemade seasoning that takes less than an hour to cook.
Sheet pan dinners are a popular variation of a one pot meal, where an entire meal is cooked together in one pan. Toss the sausage and potatoes with some seasoning, spread out on a big sheet pan and pop it in the oven. It’s all about simplicity and easy clean up!
Be sure to check out more of my sheet pan dinners, like Italian Chicken and Vegetables and Salmon, Potatoes and Asparagus and Italian Sausage and Veggies.
Table of Contents
Ingredients for Sheet Pan Sausage and Potatoes
- Smoked Sausage – Usually sold in 12-16 ounce packages. One pound is enough for 4 people, maybe 5. Sometimes I’ll double the sausage so I can have leftovers for breakfast – Sausage and Potatoes are great with some fried eggs and toast!
- Onion – Sliced into large but still bite-sized chunks.
- Potatoes – I use yellow or red potatoes because they are a little creamier and get nice and crispy around the edges.
- Olive Oil – You’ll need ¼ cup for coating the potatoes, veggies and sausage.
- Spices and Seasonings – Kosher salt, ground thyme, paprika, black pepper.
- Lemon Juice – You want a little acidity to break up the heavier flavor of the sausage.
- Fresh Parsley – A little minced to toss with the finished dish.
How to Make Sheet Pan Sausage and Potatoes
Chop up the sausage, potatoes and onion and toss everything with olive oil and a simple seasoning blend of salt, pepper, dried thyme and smoky paprika. Add a squeeze of fresh lemon juice to brighten it all up, then pour it all onto a sheet pan.
Preheat your oven to 400°F. Roast the meat and veggies for about 25 minutes, give it a stir, then roast again for another 20-25 minutes, or until the potatoes and onions are nice and tender. Since the sausage is already cooked, the cooking process is more to cook the potatoes and to get that delicious caramelization and charred bits on the smoked sausage and onions.
A final toss and a sprinkle of fresh parsley finishes the dish and you’re ready to plate! It’s crazy easy, takes under an hour, and is one of the tastiest one pan meals you’ll ever make.
FAQs
Since the sausage is already cooked you really don’t have to worry about whether or not the meat is done. Roasting it in the oven caramelizes the meat and helps you get those nice crispy edges.
When slicing the smoked sausage, you want to slice diagonally at a 45 degree angle. Rather than using straight cuts, these diagonal slices create an oval shape that not only makes a prettier presentation, but creates a larger surface area for caramelization.
Serving Suggestions
This truly is a complete meal made on a sheet pan. I usually toss a fresh garden salad and serve that on the side. To stretch the meal a little farther, add some bread or rolls on the side.
Recipe Variations
Vegetables: Carrots, sweet potatoes, cherry tomatoes, zucchini and squash all would be great in there as well. Keep in mind that root vegetables like carrots and sweet potatoes take longer to cook than zucchini, squash and tomatoes.
Sausage: I used a traditional smoked sausage, which is a combination of beef and pork, but you could also use turkey sausage, chicken Sausage or Italian sausage.
Potatoes: I prefer yellow finn potatoes for this recipe. They are creamy and have a great flavor. Plus you can leave the skins on and they get crispy edges as they roast. Feel free to swap the yellow potatoes for a variety that you prefer.
Storage and Reheating
Meal Prep: This is a great recipe for meal prepping dinners or lunch for the week. Divide servings into individual containers. They will keep for about 3-4 days. Reheat as desired or enjoy cold.
Refrigerator: Store in an airtight container in the fridge within 2 hours of cooking. It will remain fresh for 3-4 days.
Freezer: I do not recommend freezing this dish. I would be concerned that it would get a little soggy.
Reheating: Reheat in the microwave for 60-90 seconds, in 30 second intervals.
Helpful Tips
- Slice the sausage and the potatoes in even sizes as much as possible.
- You can easily double this recipe but you will need to use two sheet pans.
- Covering the sheet pan with parchment paper or foil will cut down on clean up time and keep food from sticking to the pan.
More Sausage Recipes to Try
- One Pot Cheesy Smoked Sausage Pasta Skillet
- Slow Cooker Sausage and Peppers
- Tortellini Soup with Italian Sausage & Spinach
- Smoked Sausage & Apple Sheet Pan Dinner
- Grilled Sausage and Peppers Foil Packets
Sheet Pan Smoked Sausage and Potatoes
Ingredients
- pound smoked sausage
- 1 large sweet yellow onion
- 1 pound baby yellow and/or red potatoes
- 1/4 cup extra virgin olive oil
- ½ teaspoon kosher salt
- 1 teaspoon ground thyme
- 2 teaspoons paprika
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 400 degrees F.
- Slice sausage, potatoes (washed) and onions into bite-sized pieces and place into a large bowl.
- Drizzle on olive oil and lemon juice and add seasonings. Stir to coat evenly.
- Pour mixture onto a foil or parchment lined sheet pan.
- Bake in the preheated oven for about 50 minutes, stirring every 15-20 minutes.
- Garnish with fresh chopped parsley and serve hot.
Easy recipe and very tasty.
Thanks Chris!
Smoked sausage and potatoes.
Thank you I’m trying this tonight!
Enjoy, and let us know what you think!
I know I love this already. Being from the south I added a small can of petit chopped tomatoes and will serve with crusty bread or rice. Munch
Great idea Ossie! and thanks you for stopping by!
Looks delicious! I’m going to try it!
Yum! Yum is all you need!
Thank you Dana!
Delicious and easy! I will definitely be making this recipe again!
Thank you Rachel!
Cooked it tonight was great
I made this sausage and potato dish and all I can say is wow. This recipe is so simple and SO GOOD. My husband and I love this and I will be making this on a regular basis. The only change I made as i used a half teaspoon of smoked paprika in addition to 1 1/2 t of regular paprika–it was delicious! Thank you for sharing this recipe!
Thank you Joyce! So happy that you and your family loved this recipe!
This was lovely. I used sweet potato and carrots in with the onion and potato. The paprika gave it a nice smokiness while the carrots and sweet potato lend a nice hint of sweetness. As I ate this I thought the vegetable combination ( minus the sausage) would be excellent as a base for barbecue pulled pork, if you were trying to avoid bread or up your vegetable intake:) thanks for the recipe!
Thank you Jonna! and great idea.
This. Was easy and delicious.
Thank you!
So glad you enjoyed it!
Thanks for sharing your experience!
Thank you for stopping by!
Was lucky to find your post early one evening, trying to figure out what the heck I had on hand to make for dinner for my husband and older teen boys. We all love the “hobo packs” I do when we camp, and your recipe is reminiscent of that — sort of an “open-faced” version. I used a combination of yellow and red onion, and added a chopped red bell pepper and 2 small poblanos. Omitted paprika and plain salt, substituting a liberal amount (2 tsp.?) of seasoning salt that I make myself which includes paprika, and which added some nice flavor since it includes garlic and onion powder plus some other spices and herbs. Towards the end of cooking time, I switched the oven setting to convect-bake to achieve better browning. The end result was delicious, the only problem being there was not enough sausage to go around for the big eaters in my household. Next time I’ll add more, or will add some marinated chicken thighs as I do in our hobo packs. You’re right, Kristin, this is a wonderful recipe that can be easily adapted, corn on the cob would also be a nice addition!
Love it! I’m new to sheet pan dinners (I’m kicking myself for not trying these sooner). It’s perfect for my meat and potato boys, I even snuck in some carrots.
NOT A SAUSAGE RECIPE! This article assumes that you know how to make sausage already.
No, it doesn’t. The recipe calls for smoked sausage, which is a pre-packaged food, similar in kind to hot dogs. No where does it suggest you should know how to make your own.
P.S. I am on weight watchers so I I added Green Wise Hot Italian chicken sausage instead of the smoked sausage
It has only 1/3 of the points of regular sausage
Excellent !
I added 3 peppers -1red and 2 green.
The spice combination was perfect. I added a bit more lemon and a bit more of each spice to adjust for the extra peppers and I used smoked paprika because I didn’t have any regular paprika
The kitchen smelled great -we couldn’t wait to eat
This is going into my favorite recipes book for sure
Ps I’m following Weight Watchers so I used Green Wise Hot Italian Chicken Sausage From Publix as it has only a third of the points of regular sausage
Thanks for this great recipe
Excellent !
I added 3 peppers -1red and 2 green.
The spice combination was perfect. I added a bit more lemon and a bit more of each spice to adjust for the extra peppers and I used smoked paprika because I didn’t have any regular paprika
The kitchen smelled great -we couldn’t wait to eat
This is going into my favorite recipes book for sure
I added a dash of basalmic vinegar in with the olive oil and lemon juice and added carrots- one inch dice- and brussells sprouts-stem bottoms cut off then halved, in addition to the potatoes and onion. Roasted for 45 minutes st 400. Turned halfway through and drizzled with a bit more olive oil. Very very good.
I make this, but for my seasoning I use a packet of dry Italian Dressing, it is delish! I also add frozen green beans to the mixture. My son loves it!
Did you forget the lemon in the instructions?
It was meant to be included with “seasonings” but I see how that was misleading. I’ve updated the recipe. Thank you!
HI Kristin
I make something similar but I love your seasoning mix. I struggle with seasonings. I admit sometimes I substitute seasonings with another seasoning with the same letter. True! ha!
laura@notatrophywife.com