Description
This hearty and flavorful one-pan meal combines tender baby red potatoes, caramelized onions, and savory smoked Polish sausage roasted to perfection with Cajun spices. The smokiness of the sausage pairs beautifully with the sweetness of the onions and the crispy texture of the potatoes. This easy recipe is perfect for weeknight dinners, meal prep, or family gatherings. With minimal prep work and easy cleanup, it’s a satisfying dish that brings bold flavors to the table in no time.
Ingredients
Scale
- 1 pound Cajun smoked sausage
- 1 pound smoked turkey sausage
- 2 pounds baby red potatoes, cut in half
- 2 large onions, cut into chunks
- 1 tablespoon Cajun spice
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Olive oil (2-3 tablespoons)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This step ensures even cooking and helps create crispy edges on the sausage and potatoes.
- Prepare the Ingredients:
- Slice the Cajun smoked sausage and smoked turkey sausage into ½-inch thick pieces. This size ensures even cooking and helps develop a crispy exterior.
- Peel and cut the onions into large chunks or wedges to ensure they caramelize properly.
- Cut the baby red potatoes in half. If some are large, cut them into quarters to ensure they cook evenly.
- Mix the Ingredients:
- In a large mixing bowl, combine the sausage slices, onion chunks, and potato halves.
- Add 1 tablespoon of Cajun spice, ½ teaspoon of salt, 1 teaspoon of paprika, and ½ teaspoon of black pepper.
- Drizzle with 2-3 tablespoons of olive oil, and toss everything together until evenly coated with the seasonings.
- Roast in the Oven:
- Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Spread the sausage, onions, and potatoes in a single layer to ensure even roasting and caramelization.
- Roast for about 45 minutes, stirring halfway through for even cooking. The dish is ready when the potatoes are tender, the onions are caramelized, and the sausage is crispy on the edges.
- Garnish and Serve:
- Once done, remove the baking sheet from the oven. Transfer the sausage, onions, and potatoes to a serving dish.
- Garnish with freshly chopped parsley for a pop of color and fresh flavor.
- Serve hot, ideally with a green salad or steamed vegetables on the side.
Notes
- Customization Options: Feel free to swap the smoked Polish sausage for Andouille, kielbasa, or any sausage of your choice. You can also add vegetables like bell peppers or zucchini to the mix for additional color and flavor.
- Spice Level: If you prefer a milder dish, reduce the Cajun spice or omit it entirely and season with herbs like rosemary or thyme for a different flavor profile.
- Serving Suggestions: This dish pairs well with a simple green salad, roasted vegetables, or garlic bread. A dipping sauce like mustard or aioli can also complement the dish nicely.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to maintain crispiness.
- Make-Ahead Tip: You can prepare the ingredients in advance by slicing the sausage and chopping the vegetables. Store them separately in the fridge and toss them together when ready to cook.