All-in-One Pan Sausage Bake (Printer-friendly)

Smoky sausages with cabbage, potatoes, and carrots roasted in one pan for a comforting meal.

# Ingredient List:

→ Proteins

01 - 4 large smoked sausages, cut into 2-inch pieces (about 14 oz total)

→ Vegetables

02 - 1 small green cabbage, cored and cut into 2-inch chunks (about 1.54 lbs)
03 - 1.1 lbs baby potatoes, halved
04 - 2 medium carrots, sliced into 1/2-inch rounds
05 - 1 large yellow onion, thickly sliced

→ Seasonings

06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt

→ Fats & Liquids

11 - 3 tablespoons olive oil
12 - 1/2 cup low-sodium chicken or vegetable broth (120 ml)

→ Optional

13 - 1 tablespoon whole grain mustard
14 - Chopped fresh parsley, for garnish

# How-To Steps:

01 - Set the oven temperature to 400°F (200°C).
02 - Place cabbage, halved baby potatoes, sliced carrots, and thickly sliced onion into a large roasting pan or deep baking dish.
03 - Drizzle olive oil over the vegetables and evenly sprinkle smoked paprika, dried thyme, salt, and ground black pepper. Toss to coat thoroughly.
04 - Scatter the 2-inch sausage pieces over the vegetable mixture then add the minced garlic evenly.
05 - Drizzle the broth evenly over the pan contents. If using, drop dollops of whole grain mustard atop the mixture.
06 - Cover the pan tightly with aluminum foil and bake in the preheated oven for 30 minutes.
07 - Remove foil, gently stir the contents, then bake uncovered for an additional 15 minutes until vegetables are tender and edges are golden brown.
08 - Sprinkle chopped fresh parsley over the dish before serving for a fresh finish.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means you're done cleaning before you even sit down to eat.
  • The cabbage soaks up all the smoky, garlicky drippings and turns sweet and tender in a way that surprises people who think they don't like cabbage.
  • It tastes like you spent hours on it, but you were probably scrolling your phone for half the cook time.
02 -
  • If you skip covering the pan with foil at first, the vegetables will dry out before they soften, and you'll end up with crunchy potatoes and burnt cabbage edges.
  • Stirring halfway through the uncovered bake ensures everything gets a chance to crisp up, not just the top layer.
  • Don't crowd the pan—if it's too packed, everything steams and you lose that roasted flavor.
03 -
  • Use a roasting pan with high sides so the broth doesn't evaporate too fast and the vegetables stay tender.
  • If your sausages are lean, add an extra tablespoon of olive oil so the vegetables don't stick.
  • Toss the cabbage core—it's tough and won't soften no matter how long you bake it.
  • Taste a piece of potato before you pull it out; if it's not fork-tender, give it another five minutes.
Return