Sheet Pan Sausage With Warm Kale Salad Recipe

About this recipe

Sheet Pan Sausage with Warm Kale Salad is a delightful fusion of British comfort food and modern culinary simplicity. Juicy sausages are roasted alongside earthy vegetables, paired with a vibrant, warm kale salad dressed in a tangy mustard vinaigrette for a harmonious balance of flavors and textures.

Ingredients

• - Stamford Street Co. Thick Pork Sausages X20 1kg
• 1 Kg Jersey Royal Potatoes
• - Filippo Berio Garlic Flavoured Olive Oil
• 105G Dijon Mustard With Tarragon, 105G
• - Bragg Apple Cider Vinegar
• - Ducros Dried Thyme
• 40G Kalios Greek Dried Rosemary Branches, 40G
• 1 Kg Carrots - 1kg
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Jar Rowse Clear Honey
• - Tata Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a large sheet pan with parchment paper for easy cleanup.
2. 2. In a large bowl, toss the baby potatoes, red onion wedges, and carrot chunks with 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper. Spread evenly on the sheet pan, leaving space for the sausages.
3. 3. Nestle the sausages among the vegetables on the sheet pan. Roast in the oven for 25 minutes, turning the sausages and stirring the vegetables halfway through for even cooking.
4. 4. While the sausages and vegetables roast, prepare the warm kale salad. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. 5. Add the kale to the frying pan and sauté for 3-4 minutes until wilted but still vibrant. Remove from heat and transfer the kale to a large bowl.
6. 6. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and 2 tablespoons of olive oil until emulsified. Pour over the warm kale and toss to coat evenly. Adjust seasoning with salt and pepper as needed.
7. 7. Once the sausages and vegetables are golden and cooked through, remove them from the oven and let them rest for 2 minutes. Serve the roasted sausages and vegetables alongside the warm kale salad for a balanced and satisfying meal.