Baked Sausages with Leeks, Potatoes and Apples
There’s a tinge of yellow scattered through the Poplar trees lining our pasture, shimmering gold in the late afternoon sun. Mt. Adams winks behind fast moving clouds. The orchards to the west have hints of red and orange mixed into the green, hinting at a change of seasons everywhere you look.
The golden trees make for a lovely background to the sleek black cows wandering the pasture. At one point late in the summer, the grass had grown so tall you could hardly see the corral way at the bottom of the pasture. But alas, the cows have done their job, eating the grass down and revealing the shed and corral once again.
My kitchen counter is a little ode to the last whispers of summer with a bowl of gorgeous chocolate brown speckled eggs the chickens gift us and the last of the sunflowers and zinnias from the garden overflow a glass pitcher.
It's always a little sad saying goodbye to summer on the farm but the bowl of apples and pears spilling over with ripe fruit and the cozy fire crackling in the fireplace reminds me fall has its own magic.
A night in, maybe with the back door cracked open just a little bit to let the cool night air in, snuggled up by the fireplace, a glass of wine in hand, makes for the perfect evening . Gone are the days of cooking based on what’s picked directly from the garden, but that’s alright. Cozy weather calls for cozy food.
It’s the time of year to break out the dutch oven and make a big pot of something comforting, maybe its soup or a roast chicken, a pan of lasagna or whatever happens to be your family’s favorite comfort food.
This sheet pan dinner couldn’t be easier to make and is sure to be a family favorite. One pan, easily accessible and available ingredients and not a lot of time required to prep means this is the perfect recipe for a busy weeknight but delicious enough for a football party or dinner with friends.
Potatoes, leeks and onions turn golden and crispy in a hot oven while sausages and slivered apples create the perfect sweet and savory combo. The leeks and onion turn mellow and almost sweet as they roast while the potatoes crisp up for the perfect bite. I used sweet pork Italian sausage links for this recipe but they could easily be swapped for your favorite chicken or turkey sausage. Leeks could also be swapped for an extra onion if you can’t find them at the grocery store or don’t prefer them.
Plan to serve this meal with a loaf of crusty bread, a dollop of dijon mustard for dipping and a glass of your favorite wine.
Baked Sausages with Leeks, Potatoes and Apples
1 pound sweet Italian pork sausage links (5 links)
2 pounds whole small potatoes
1 large yellow onion, chopped in large chunks
2 leeks, rinsed well and chopped
2 fuji or granny smith apples, sliced thin
4 sprigs fresh thyme
3 tablespoons olive oil, divided
Kosher salt and pepper
2 tablespoons apple cider vinegar
Dijon mustard (optional)
Preheat oven to 425 degrees. Combine the potatoes, onion and leeks on a large rimmed sheet pan. Make sure to rinse the leeks well after chopping because they can be very sandy and dirty. Drizzle with two tablespoons olive oil, the fresh sprigs of thyme and a generous pinch of kosher salt and black pepper.
Arrange the sweet Italian sausage links over the potatoes and onions. Bake uncovered for 30 minutes, until sausage is brown on top. Using tongs, flip the sausage over and gently stir the vegetables. Continue to cook for another 15 minutes.
Meanwhile chop the apples and toss them with the remaining tablespoon of olive oil and a little salt and pepper. Scatter the apples over the sausage and drizzle the entire pan with two tablespoons apple cider vinegar. Bake for an additional 5 to 10 minutes until the apple is tender and the potatoes are golden brown and fork tender. To serve, place a sausage and a big scoop of potatoes, apples and onions on your plate. Serve alongside a dollop of dijon mustard. Serves 4-5