Sheet-Pan Boudin with Peppers & Onions
Smoked boudin links roasted with charred peppers and onions, finished with hot sauce and a squeeze of lime. Ready in 20 minutes, feels like Texas.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
heartycasualamericanporkcrispyjuicyweeknightdinner
Ingredients
- 1.5 lbs smoked boudin sausage links
- 2 large bell peppers (red, yellow, or green), sliced into strips
- 1 large yellow onion, cut into thick wedges
- 3 tbsp olive oil
- 3 tbsp hot sauce (like Frank's or Louisiana)
- 1 whole lime
Instructions
- 1
Heat oven to 425°F. Toss peppers and onion with oil, salt, and pepper on a sheet pan.
- 2
Nestle boudin links into the vegetables, then roast for 15 minutes until sausages brown and peppers char at edges.
- 3
Drizzle hot sauce over everything, toss to coat, and roast 2 more minutes until bubbling.
- 4
Squeeze lime over the pan, taste, and adjust salt. Serve hot straight from the sheet pan.
Tools you’ll need
- sheet pan (18 x 13 inch)
- tongs or wooden spoon
- oven
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