Sausage, Potatoes and Peppers with Mustard Aioli
This sausage, potatoes and peppers recipe is everything I need in a weeknight dinner. Easy to make, incredibly tasty and balanced, feel-good fuel. Everything roasts on one pan, gets a layer of melty Gruyere cheese and finishes with a magical mustard aioli for dipping, drizzling, or both.
Erica’s Thoughts
This recipe was born out of a clean-out-the-fridge night. I had some chicken sausage, a couple of bell peppers, and a small mountain of fingerling potatoes staring at me. The Gruyere was a happy accident, and now I can’t make this without it. Why have I not been topping all of my sheet pan veggies with a layer of melty cheese!?
A few reasons why I love this easy recipe and why you will too:
- It has the ease of a ‘one pan wonder’ sheet pan meal, but the oomph and deliciousness of a more involved recipe.
- It’s a full meal on a sheet pan, balanced with lean protein, resistant starch and vibrant veggies.
- I know I say this about nearly every single recipe but this one is so versatile. Use any type of sausage (chicken sausage, pork sausage, vegan sausage, etc), whatever veggies suit your fancy and any good, melty cheese you have on hand.
- Simple, minimal dishes, nutritious, delicious and a weeknight dinner the whole family with love? Dang, that’s what I’m talking about!
Since Ka-La has been working out of town lately, I love prepping this recipe for an easy lunch or dinner. Sometimes, I can get in the habit of eating ‘kid scraps’ for dinner when the hubs isn’t around but it is SO nice to have a delicious meal waiting for me in the fridge after a long day. Oh and the leftovers are incredible topped with a fried egg for breakfast, just sayin’.
What You’ll Need to Make Sausage, Potatoes and Peppers
Fingerling potatoes: these roast up perfectly crisp on the outside and buttery inside. You could use nearly any variety of potato, like yellow potatoes, red potatoes or sweet potatoes.
Chicken sausage: this recipe calls for fully cooked chicken sausage links. I buy Sabatino’s paleo organic chicken sausage from Costco, but you can find chicken sausage at any grocery store.
Sweet peppers: any combo of orange, yellow or red bell pepper. Green bell peppers are not sweet (more bitter) but if that’s you’re jam, go for it.
Olive oil: a swish of olive oil helps everything get golden and crispy. You could also use avocado oil or vegetable oil.
Gruyere cheese: This melty, slightly nutty cheese takes this dish from good to amazing. You’ll find it in the specialty cheese case next to the deli.
Seasonings: kosher salt, black pepper, smoked paprika and garlic powder bring amazing depth of flavor. Then you’ll also want an all-purpose seasoning blend that you love. I like the 21 seasoning salute from Trader Joe’s or Kinders all-purpose meat and veggie seasoning.
Mayonnaise: the creamy base of your mustard aioli- use a good quality mayo for the best results.
Whole grain mustard: whole grain mustard is made with partially ground or whole mustard seeds, giving it a coarse texture and a slightly milder flavor than smooth mustard. You can find it in the condiments aisle. You could use dijon mustard as well.
Aromatics: a squeeze of fresh lemon juice, fresh garlic clove and a bunch of finely chopped thyme amps up the flavor in the aioli.
Arugula & lemon wedges (for serving): this is technically optional but I like the fresh, peppery contrast to the cheesy, roasty veggies.
Variation Ideas
- Swap chicken sausage for kielbasa, chorizo, andouille sausage, turkey sausages, or plant-based sausage.
- Use baby gold potatoes or chopped red potatoes if you don’t have fingerlings.
- Substitute white cheddar, fontina, or mozzarella if you can’t find Gruyere.
- Add red onions, yellow onions, broccoli, cauliflower, green beans or zucchini to the sheet pan for more veggie variety.
- Make it spicy with a pinch of red pepper flakes or hot Italian sausage links.
- Use breakfast sausage and top with a fried egg for a brunch version.
How to Make Sausage, Potatoes and Peppers
Preheat oven to 450°F and mix together the spice blend in a small bowl. Line a sheet pan or large baking dish with parchment paper, aluminum foil or a silpat baking mat. Toss the fingerling potatoes with one tablespoon of olive oil and half the spice mix in a large bowl. Spread them on the prepared baking sheet and roast for 15 minutes.
While the potatoes roast, toss sliced sausage and chopped bell peppers with the remaining tablespoon of olive oil and the rest of the spice mix. Whisk together all the aioli ingredients in a small bowl. After 15 minutes, scoot the potatoes over and add the sausage and peppers to the pan in a single layer. Return to the oven for another 15 minutes.
Sprinkle everything with the grated Gruyere and bake 2–3 minutes more, just until the cheese is melted and bubbly.
Serve hot, drizzled with mustard aioli and sprinkled with thyme, green onions or fresh parsley. On the side, add a handful of arugula and a lemon wedge for squeezing.
Expert Tips
- Don’t skip pre-roasting the potatoes, they need a little head start to get crispy and tender.
- Cut your sausage on the bias for extra browning and better texture.
- Use parchment or a silicone mat for easy cleanup and to prevent sticking.
- For extra crispy edges, don’t overcrowd the sheet pan. Use two pans if needed.
FAQs
I’ve only tested this recipe with fully cooked chicken sausage. If you use raw sausage links, I recommend roasting them whole until fully cooked through, and then slicing.
Fontina, white cheddar, or even mozzarella will work well. Just make sure it’s something that melts easily and has good flavor.
Store in an airtight container for up to 5 days. Store aioli separately and add when ready to eat. I like to reheat leftovers in the air fryer to re-crisp them up!
Use a plant-based sausage alternative. To make this vegan/dairy-free, omit the cheese and use vegan mayo in the aioli.
Need more easy dinner recipe ideas? I got you.
Italian sausage stuffed sweet potatoes
Chicken and broccoli pasta bake
Fresh flavors and simple ingredients, what a great way to get dinner on the table!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
Print
Sausage, Potatoes and Peppers with Mustard Aioli
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
- Diet: Gluten Free
Description
Easy and flavorful, sheet pan chicken sausage, potatoes, and peppers is perfect for busy weeknights. Make sure to add this one to your healthy meals arsenal!
Ingredients
Spice Mix
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons of your favorite all purpose seasoning (I like 21 seasoning salute from Trader Joe’s or Kinders all-purpose blend)
Sheet Pan
- 1lb fingerling potatoes, halved
- 4 chicken sausages (1lb), sliced into 1/2 inch-rounds on a bias
- 2 sweet bell peppers, cut in 1-inch chunks
- 2 tablespoons olive oil, divided
- 4oz gruyere cheese, grated (about 2 cups)
- for serving: fresh arugula, lemon wedges, green onions or thyme
Mustard aioli
- 1/3 cup mayo
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 teaspoon smoked paprika
- 4 sprigs fresh thyme, leaves removed and finely chopped (about 1 tablespoon)
Instructions
- Preheat and spice mix: Preheat oven to 450 degrees. Mix together the spice mix in a small bowl.
- Give the potatoes a head start: Line a baking tray with parchment paper or a silicone baking mat. Toss the potatoes with one tablespoon of olive oil and half the spice mix, stirring to get the potatoes evenly coated. Arrange potatoes on the prepared baking sheet and roast for 15 minutes.
- Sausage, pepper and aioli prep: Toss the sausage and peppers with the remaining tablespoon of olive oil and remaining spice mix. Whisk together the aioli ingredients.
- Add sausage and peppers: Scooch the potatoes over and add the sausage and peppers to the sheet pan, roast another 15 minutes. Sprinkle everything with Gruyere cheese and return to the oven for 2-3 minutes until the cheese is melted.
- You’re done! Serve sausage, potatoes and veggies hot, drizzled with aioli. I like a little pile of arugula with a squeeze of lemon and a pinch of salt on the side.
Notes
Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe
- Calories: 501
- Sugar: 4.4 g
- Sodium: 1366.1 mg
- Fat: 29.8 g
- Carbohydrates: 27.6 g
- Fiber: 4.4 g
- Protein: 28 g
- Cholesterol: 112.6 mg
Wow! This was delicious! I added yellow squash and green beans and a jalapeno mango chicken sausage for a little heat. Thank you for sharing.
Amaaaazing! Love the additions!
Another winner, it was delicious!! I added zucchini. Love your blog!
Another winner!! I added a can of chickpeas and purple onion so the veggies needed a little extra time to roast. The flavors were AMAZING! The kids loved it too. Definitely adding this to our weeknight rotation.
Oooh great additions!! Thanks for making it! Also I was def college roommates with a Bree Werhane… is you her?? lolol
This is probably my favorite dish that I have ever eaten. It was quick and easy to make and it had so much flavor! It was a hit with the entire family!
Easy and lots of flavor! I don’t usually make a sauce but this definitely took the recipe up a notch
Sauce is boss! Glad you liked it Kim, thank you for your review 🙂
Another great simple recipe. I used leftover boiled potatoes I had and it made it even quicker to prep!
Another banger! Added zucchini and yellow onion! The mustard aioli is the star, so delicious!
Sooo good! The aioli is the perfect addition. Can’t wait to make it again!
Woohoo, happy to hear Abigail, thanks for trying!
I used to make something similar in a skillet but the hands on time was annoying. This is much easier and an even better outcome!
Yay!! Happy to hear Amanda thank you!!
Absolutely delicious, easy, and filling. My family now asks if this is one of Erica’s recipes nearly every time I cook.
This dinner was absolutely amazing!!! It requires minimal ingredients that I usually have on hand. The mustard aioli elevated it to a 10/10!! I can’t wait to make this again!
This was absolute gas!!! 💯 even my toddler housed this meal. We subbed chicken for the sausage. But let’s just talk about that sauce 😮💨 && the smoked paprika, okay girl. This meal slapped!
hahaha omg thank youuuuu! One of my recipes being described as gas is a goal I didn’t know I needed to achieve lol 😂
I had no idea what to make for dinner last night, so I came to your site for inspiration and made this. It was so delicious!!! I skipped the arugula because I didn’t have any and added summer squash (no zuchinni at the store). It was amazing and I will be making this again!
Absolutely delicious! There was so much flavor and it was super easy. Perfect for those busy weeknights!
This was absolutely delicious ! That aioli was so good ! My husband was very pleased ! Your recipes are always amazing !
I love your recipes so much. I made this tonight and my husband and 3 little boys really liked it. The only thing I’d do differently next time is add the cheese after the dish was plated. I felt the melted cheese ran together and made it harder to plate, especially for very little ones. Otherwise, such a hit and will definitely make again!
Yay glad you loved it Brittany, thank you for sharing your thoughts! 🥰
Absolutely love this recipe. We added some sweet onion and served over the arugula for a fresh crunch. Very easy for weeknight cooking and the leftovers we even better. It’s a satisfying meal for any season.
Holy oh my goodness this was absolutely delicious! I wouldn’t change one single thing. Best dinner I’ve had in a while. Thanks for the recipe!
This was SO good! I often feel like I need to double the veg in recipes to get the meat veg ratio I like. But as always Erica’s recipes are always perfect on the meat veg ratios. My hesitant to new recipes husband loved this recipe. Def making again 😀