Sheet Pan Cumberland Sausage & Apples
British pork sausages with warm spices, roasted crispy on a sheet pan alongside caramelized apples and onions. One pan, 25 minutes, comfort food that actually looks impressive.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lbs Cumberland sausages (8–12 links, about 1.5 lbs)
- 2 medium Granny Smith apples (2 medium, cored and cut into thick wedges)
- 1 large Red onion (1 large, sliced into 1/2-inch thick wedges)
- 3 tbsp Olive oil
- 1 tbsp Brown sugar
- ½ tsp Smoked paprika
- ½ tsp Dried thyme
- 2 tbsp Whole grain mustard (for serving)
Instructions
- 1
Heat oven to 425°F. Toss apples and onions on a large sheet pan with 2 tbsp oil, brown sugar, paprika, thyme, salt, and pepper.
- 2
Roast apples and onions for 10 minutes until starting to soften and edges color.
- 3
Toss sausages with remaining 1 tbsp oil and a pinch of salt. Push to the sides of the pan and nestle between the apples and onions.
- 4
Roast for 12–14 minutes until sausages are deep golden brown and apples are caramelized at the edges.
- 5
Divide sausages, apples, and onions among plates. Serve with whole grain mustard and pan drippings spooned over.
Tools you’ll need
- large sheet pan (at least 18 x 13 inches)
- oven
- small bowl for mixing spices
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