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Sausage-and-Potato Pan Roast from Justin Chapple in Food and Wine Magazine

Sausage-and-Potato Pan Roast from Justin Chapple in Food and Wine Magazine
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Aluminum foil keeps clean up to a minimum…although it does ruin the photography.
Premio packs both Sweet and Hot Italian Sausages together.

As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact.  Today’s dinner incorporated a Premio sausage combination I’d not seen before.  Premio packages both Sweet and Hot Sausages in one.  It’s not exactly an even-steven split.  The Sweet Sausages outnumber the Hot by one. This dish could easily be made with one or the other but I’d like the combination of the two—either two tastes or you can stick to one favorite.  The other great thing here is the tossing of finished pan roast with arugula.  It’s a perfect peppery accompaniment and adds immeasurably to the color of the dish.  And this recipe is a perfect introduction a cooking method I believe you are going to love.

If you haven’t discovered the joys of sheet pan cooking, here’s a really good way to try it out.  Start by covering your half sheet pan or quarter sheet pan with aluminum foil.  That basically eliminates the need to clean up after dinner is served.  A layer of vegetables—in this case several kinds of potatoes, un-peeled(!) shallots and a red onion, are tossed in olive oil and spread over the foil.  Into the oven they go and after 15 minutes they’re joined by the sausages.   The sausages, cut into three inch lengths, are tucked in amongst the vegetables and into the oven it goes for another 20 minutes while they flavor the potatoes and onions.  All that’s left to do is to put the finished dish onto a serving plate, toss in the arugula and some lemon juice and Voilà! Dinner is served.It’s another star turn from Food And Wine’s Mad Genius Justin Chapple.   Here’s the entire recipe:


Sausage-and-Potato Pan Roast from Justin Chapple in Food and Wine magazine

December 6, 2018
: 4-6
: Easy

A perfect cold weather dinner, this requires very little effort and delivers a terrific dinner in very little time.


  • 2 large red potatoes, cut into 1 1/2-inch pieces
  • 2 Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large baking potato, cut into 1 1/2-inch pieces
  • 10 medium unpeeled shallots, halved
  • 1 large red onion cut into 6 wedges
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and pepper
  • 1 1/2 pounds sweet and/or hot Italian sausage, cut into 3-inch lengths
  • One 8-ounce bunch of arugula, stemmed and chopped
  • 1 tablespoon fresh lemon juice
  • Step 1 Preheat the oven to 425°. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through.
  • Step 2 Transfer everything on the baking sheet to a platter. Fold in the arugula and lemon juice, season with salt and pepper and serve.

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4 thoughts on “Sausage-and-Potato Pan Roast from Justin Chapple in Food and Wine Magazine”

  • Thanks Monte for reminding me I don’t need to make a multi-course meal every night and cooking can be so simple and satisfying!.Making this tonight!

    • We can make our lives so much easier with a technique like this. And I loved the arugula because it truly is a well-balanced meal.

  • The aluminum foil actually brings out the colors of the veggies so I think as a reflective background it works quite well. This sure is a simple recipe and so many variations exist depending upon the sausage used. So a question I would have would be any variations on a theme and the right selection of herbs/spices. Any thoughts? Let’s say use bangers; any changes?? Smoked sausage?

    • Hi Marshall, That’s the beauty of these kind of recipes. You can certainly use bangers, or keilbasa or chirizo any sausage you like. You could use carrots, fennel, sweet potatoes–whatever flavor combinations you want to make. Let us know what version you invented. All best, Monte

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