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Sausage Traybake with Apples and Onions

Sausage Traybake with Apples and Onions

By Courtney HillOctober 27, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Wide, low-sided baking sheets are ideal for oven-easy dinners; they facilitate heat circulation for better browning. We pair savory sausages with sweet apples and onions, which get a flavor boost from spicy mustard; a glug of hard apple cider or beer is used to deglaze the baking sheet. We love the double dose of apple flavor from cider, though a crisp lager or malty amber beer also is delicious; if you prefer, use low-sodium chicken broth instead. Select apples with a firm texture yet thin skin that stays tender during roasting. Honeycrisp and Gala are good options.

Ingredients
  • 2

    medium red OR yellow onions, halved and sliced about ½ inch thick

  • 1

    tablespoon torn fresh sage OR 2 teaspoons fresh thyme, plus chopped sage or thyme to serve

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 1¼

    pounds firm apples, quartered lengthwise and cored (see headnote)

  • 1½

    pounds kielbasa OR bratwurst OR sweet or hot Italian sausages, poked in several places with a paring knife

  • ¼

    cup hard apple cider OR beer OR broth (see headnote)

  • 2

    tablespoons whole-grain mustard OR Dijon mustard, plus more to serve

Step 1

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the onions, torn sage, oil and ½ teaspoon each salt and pepper; distribute in an even layer. Roast until the onions begin to soften and brown, about 10 minutes.

Step 2

Remove from the oven and stir the onions. Add the apples and arrange the sausages on top. Roast until the centers of the sausages reach 160°F and the onions and apples are tender and lightly browned, 15 to 20 minutes.

Step 3

Transfer the sausages and apples to a platter, leaving the onions in the pan. Pour the cider over the onions and stir, scraping up any browned bits. Stir in the mustard, then taste and season with salt and pepper. Transfer the onion mixture to the platter, spooning it around the sausages and apples. Sprinkle with chopped sage and serve with additional mustard.

Step 4

Optional garnish: Chopped fresh dill OR pickled peppers OR both

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