Sheet Pan Sausage Choucroute Garnie

 

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Ingredients 1 pound (450g) boneless pork loin 1 pound (450g) boneless pork shoulder Kosher salt 1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fa. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the. Preheat the oven to 425 degrees F (220 degrees C).

Spray a large sheet pan with cooking spray. Place potatoes into a large pot and cover with salted wate. Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through.

In a shallow baking dish or baking sheet. Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13″ rimmed baking sheet.

Prick sausages all over with a sharp knife, then nestle. Preheat the oven to 425°. In a large cast-iron skillet, toss the sausages with the potatoes, sauerkraut, olive oil and caraway seeds; season with salt and pepper.

Roast until the potatoes are. Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend.

Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices. The choucroute, as sauerkraut is called in French, is infused with the delicate flavor of Alsatian wine, gilded in goose fat, fragrant with juniper, and heaped with an embarrassment of charcuterie—glistening slabs of tender and melting fatty pork, plus taut sausages of. Preheat the oven to 400 degrees F. Line sheet pan with parchment paper or foil for easier cleanup.

Slice the baby red potatoes in half. In a small bowl, mix together all of the seasonings. Place the red potatoes and baby carrots on the sheet pan. Place broccoli, baby potatoes, carrot, and onion in a large bowl.

Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.

List of related literature:

Arrange sausage in single layer in shallow baking pan; bake in a hot oven (400°F, or 204°C).20 to 30 minutes, or until well done; turn to brown evenly, pour off drippings as they accumulate.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Preheat oven to 350°F. In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), cook sausage over medium heat, breaking up sausage with side of spoon, until well browned and cooked through, about 5 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Cook 1½ pounds sweet or hot Italian sausage, casings removed, in 12-inch nonstick skillet over medium heat, breaking up meat with wooden spoon, until well browned, about 10 minutes; drain sausage through fine-mesh strainer.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

The goal is to gently, slowly cook the sausage so that the casing caramelizes—but doesn’t split—in about the same time it takes for the sausage to cook through.

“Sausage Making: The Definitive Guide with Recipes” by Ryan Farr, Jessica Battilana, Ed Anderson
from Sausage Making: The Definitive Guide with Recipes
by Ryan Farr, Jessica Battilana, Ed Anderson
Chronicle Books LLC, 2014

Add the onion and potatoes, cover, and cook for 30 minutes; turn the sausage and potatoes after 15 minutes so that they brown all around.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Slice sausage diagonally into 7-inch pieces; add to pepper mixture with 4 cup water, stirring until brown bits in bottom of pan are loosened.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Divide the sausage mixture into 6 equal portions and press at between your hands to form a thin sheet of the mixture.

“Great British Chefs: 120 Recipes From Britain's Best Chefs” by Great British Chefs
from Great British Chefs: 120 Recipes From Britain’s Best Chefs
by Great British Chefs
Great British Chefs Limited., 2018

Cook sausage in 10­inch nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sauté, using a wooden spoon or silicone spatula to break up the large pieces of sausage, for 5 to 7 minutes, or until no trace of pink remains and the meat is cooked through.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
Chronicle Books LLC, 2011

Add ⅓ cup water, cover, and cook until sausages register 160 to 165 degrees and vegetables are softened, 7 to 9 minutes, flipping sausages halfway through cooking.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • Three of my favorite ingredients and to have it all in one pan/sheet. Less of a mess and I don’t have to clean up so much afterward:) I’m all for this…thanks for sharing!!!

  • at 6:20 you can see on the right side of the screen a rack of cooked sausage and peppers, and then at 06:28 that rack is not cooked anymore. Did you switch the pans? lmao

  • Bruce, thanks for sharing this recipe. It’s one of the few in English. I wish I learned a little French but never got the exposure.

  • Three of my favorite ingredients and to have it all in one pan/sheet. Less of a mess and I don’t have to clean up so much afterward:) I’m all for this…thanks for sharing!!!

  • Good morning ��☀️ I hope you guys enjoy today’s video!! I have really been enjoying making fall recipes. Especially, sheet pan dinners �������� I hope everybody has an amazing week! Xoxo

  • Hi Bruce, I made this a few months back and used your guide on your website for the wine substitute. Your site doesn’t appear to be up anymore. Would you mind posting in your description or in reply to this comment what ratio of water sugar and vinegar you would use?

  • Good morning ��☀️ I hope you guys enjoy today’s video!! I have really been enjoying making fall recipes. Especially, sheet pan dinners �������� I hope everybody has an amazing week! Xoxo

  • I would love to see your husband make a YouTube channel! He could do diving videos as well as other things he likes to do out doors!