This Sheet pan dinner recipe of Sausage, Kale & Potatoes is heavenly. For many reasons: It’s quick, it’s healthier than other options and it makes THE BEST leftovers ever (photo above is leftovers heated on a sheet pan until hot). I just sliced the sausage so it would heat quickly. #delish

I love when I run across a good recipe. I read about this Sausage Sheet-Pan Dinner recipe and it piqued my interest. I thought to myself, I’ve GOT to try this… SOON! I headed to the store, purchased fresh chicken Italian sausages (1#), a large bunch of Lacinato kale and a few potatoes cut into smaller uniform pieces. Thank you, Epicurious – I am a fan of your recipes!

NOTE: to print the original recipe, click on the link above “Sausage Sheet-Pan Dinner recipe” and follow the directions from epicurious.com

📒Here’s my sticky note version – with a few changes from the original recipe.

SAUSAGE, KALE & POTATO SHEET PAN DINNER RECIPE

Using small potatoes (or potatoes cut small) helps this recipe to come together quickly. NOTE: the olive oil is divided. So be sure to follow the recipe there. I made half the marinade – it was perfect for us!) – be sure to massage your greens (it makes them less bitter – I didn’t know if I believed it, but tried it and it’s true)! This is my version:

4 Servings

• 1 1/2 pounds potatoes (I used medium-large red potatoes)
• 6 tablespoons EVOO (Extra Virgin Olive Oil) – *DIVIDED
• 1/2 tsp salt
• 1/4 tsp pepper
• 1# uncooked sweet or spicy Italian sausage (I use sweet)
• 3 tablespoons of red wine vinegar
• 3/4 tsp. Dijon mustard
• 3/4 tsp honey
• 1-large bunch of Tuscan kale (Lacinato or Dino kale I’ve also seen it called)

Oven at 450℉ preheating while you prep the ingredients:

Toss together the potatoes, 2 tablespoons of olive oil, S&P. Spread out on a rimmed baking sheet (I used a Nordic Ware Half Sheet Pan). Next, prick sausages all over with a fork or knife. Nestle among the potatoes. Roast (turning halfway) until potatoes are lightly browned and barely fork tender. About 12-14 minutes, or until done – (I use an **instant read thermometer to be sure it’s done).

Whisk vinegar, mustard, honey and 4 tablespoons (*remaining olive oil), S & P (to taste). Toss greens in 2 tablespoons of this dressing – and massage into the leaves. It sounds funny, but just work the oil in and get your fingers on all the kale. Pour remaining dressing in a container to use when serving.

Once the sausage and potatoes are done, top them with the kale leaves, spreading them evenly over the top. Place the baking sheet back in the oven for 3-5 minutes or until tender and a little charred in places.

Serve, and be sure to top with a little drizzle of the dressing, it makes it so special!

**Side note: I have a Thermapen MK4 instant read thermometer, which has since been replaced with a Thermapen One. It was recommended by America’s Test Kitchen. Therapen’s aren’t cheap but they make life easier for sure! (Well, that and my kitchen scale, that I use almost daily for one reason or another – and it IS cheap!). If you’re in need of a good sheet pan, I highly recommend the Nordic Ware half sheet pan!

👩‍💻 Until next time…