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Sheet-Pan Sausage, Apple and Onion Bake

Serve with a side salad and some hearty bread.

Best of Bridge Done in One’s Sheet-Pan Sausage, Apple and Onion Bake is simple and satisfying comfort food that will make your kitchen smell welcoming.

  1. 1 large red onion, cut into 1/2-inch (1 cm) strips
  2. 2 apples, cut into 1-inch (2.5 cm) slices
  3. 2 garlic cloves, peeled and crushed
  4. 1 tbsp (15 mL) canola oil
  5. 1 tsp (5 mL) dried rosemary
  6. 1 tsp (5 mL) dried thyme
  7. 1/2 tsp (2 mL) salt
  8. 1/4 tsp (1 mL) black pepper
  9. 1 ½ lbs (750 g) mild Italian sausages, about 4 links
  10. Grainy mustard
  1. Preheat oven to 425˚F (220˚C). Line a large rimmed baking sheet with foil. Place onion, apples and garlic on sheet and drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to evenly coat. Place sausages on the baking pan, making sure they have direct contact with the pan for even cooking. Arrange ingredients in a single layer. Use a small sharp knife to pierce sausages a few times to prevent them from bursting open.
  2. Bake 20 minutes, flip the sausages over and bake another 15 minutes or until sausages are cooked through and the onions and apples are tender. Serve with grainy mustard on the side.
  3. Serves 4
  1. If the sausages are very thick in diameter, cut in half to ensure they are fully cooked in 20 minutes. An inserted thermometer should register 160˚F (71˚C).
  2. Apple varieties suitable for baking are Honeycrisp, Braeburn, Pink Lady, Gala and Granny Smith.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.