Roasted Throw Together
So it’s 9:00 p.m., I have nothing planned for dinner, as we just got back into town that afternoon and, we’re both pretty darn hungry. I try to keep my pantry and freezer well stocked (post about this to follow, here), so that I can always have something to throw together in a pinch. Turns out, most of my “pinch” proteins are sausage. Brandon says to me, ” You can’t post that! These people have got to be tired of sausage!” I’m like, “Impossible!” Are you guys tired of sausage? I love sausage. Let me count the ways:
- You choose the size: crumble it, patty it up or links
- Economical
- Lots of flavor without having to add spices or herbs
- Tons of different types of flavors: Sweet, Smokey, Mediterranean, etc.
- Any ground meat can make a sausage: duck, chicken, turkey, beef, piggy
- You can’t overcook it
Ingredients
- 1 lb. Italian (or any other flavor) sausage, casing removed, if link, and crumbled
- 2 onions, sliced
- 1 8oz. package mushrooms, halved
- 1 apple, chopped large
Method
Get your oven to 450ºF.
We’re going to build “layers” so that the fat from the sausage will seep down onto the other ingredients and there’s no need to add any additional fat. In a roasting pan, in this order, add: onions, mushrooms, apples and then the crumbled sausage. Place in the oven and roast until everything is softened, browned and cooked through–about 30 minutes. Make sure to mix things around about half way through.
This looks tasty! Ill be sure to give this a try when were home from vacation……I have all this stuff in the house. YUM cant wait!
Thanks for all the great recipes. Ive recently cut grains, starches and sugars from my diet and tis website is a great resource
sausages are good – and I’ll fight anyone who say it ain’t so
sausages are awesome keep posting them in recipes :p
I got Sanders back on this one. There are just so many kinds of sausage and they are ALL delicious.
Love this! Can’t beat a one-pan, one-step recipe! Planning to try this very soon, probably with a variety of veggies. Just starting to appreciate the amazing versatility and flavor benefits of sausage!
Megan, I want to see the after photo! Looks good girl, keep ‘em coming! Just gave a class on Monday night so hopefully my folks will find their way to your page for cooking inspiration.
thanks again!
Tried this last night adding sweet potatoes and parsnips and it turned out really well. You can’t go wrong with sausage:)
I made this last week for the first time and have already made it again! LOVED it! So simple, and SO GOOD! Thank you so much, I love your website!!
thank you ashley!
Pardon the pun, but I am just devouring your website! I’m about to make the switch to paleo after having done enough research to convince myself of its necessity, and with recipes like yours I am very excited to get started! Also, I also love sausage for the reasons you listed. One can never have too many sausage recipes.
thank you so very much beverly!
Yesss! Sausage has been my go-to protein lately as well, exactly because it’s flavorful and easy to cook! I think there’s an argument to be made about the preservatives in low quality sausage, but at the end of the day, it’s so easy to deal with! I never thought about just heaping pinches of it on top of a bunch of veggies before though. I usually leave them in the casing, cook them, and serve with some washed spinach for ease. This will be great for when I’m low on time and low on tolerance for uncooked spinach.
thanks hieu!