Andouille Chicken Sausage Sheet Pan

Andouille Chicken Sausage Sheet Pan

Cabbage, potatoes, a bit of onion and sausage are all you need for a weeknight dinner for the whole family.

Recipe by Lunches + Littles
Ingredients
  • 2-4 potatoes (can use russet, sweet or a combo of both - which is what we did); sliced into sticks/wedges)
  • 1 head of purple cabbage
  • Half of a small onion (sliced)
  • 6 links Gilbert's Smoked Andouille
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • a few sprinkles of smoked paprika and fresh parsley (chopped) for garnish, if desired.
Instructions
  1. Preheat oven to 350 degrees.
  2. Begin by prepping your potatoes; wash them, then cut them into thin sticks/wedges. Set aside.
  3. Next, cut your head of cabbage into 4- 8 pieces, discarding the core. Also, slice your onion and cut your sausage links into thirds. Set all aside.
  4. On a large sheet pan (or two) spread out potatoes, cabbage and onion.
  5. Next, drizzle olive oil over top of veggies, rubbing and ensuring a good coat.
  6. Then, sprinkle with seasonings (do not use parsley at this point).
  7. Add cut sausages to pan(s), fitting them wherever there is room.
  8. Bake for approximately 1 hour, or until veggies are done and sausages are lightly browned.
  9. If desired, you can also put pan(s) under the broiler for a couple minutes at the end to crisp things up a bit.
  10. Once cooked, remove from oven/broiler, garnish with pasley and enjoy!