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The finished sausage and potatoes on a sheet pan set on a light blue table.
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Sheet Pan Sausage and Potatoes

This sheet pan sausage and potatoes dinner is an excellent recipe to make when you are short on money and energy. With seasoned potatoes, onions, and polka kielbasa sausage this hearty meal is totally satisfying.
Course Main Course
Cuisine American
Keyword sausage and potatoes, sausage dinner, sheet pan dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 576kcal
Author Elizabeth

Ingredients

  • 1 pound Polka Kielbasa the fully cooked variety, sliced into ¼ - ½ inch rounds
  • 1½ pounds Potatoes cut into 1-1½ inch pieces (use red or yellow potatoes)
  • 1 large Onion cut into 1-1½ inch pieces (use yellow or white onion)
  • 2 tablespoons Oil use a neutral oil with a high smoke point (we use canola oil)
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • Cooking Spray or oil to grease the sheet pan

Instructions

  • Preheat the oven to 350°F.
  • Spray a large sheet pan (18x13) lightly with cooking spray or brush with a light layer of oil.
  • Add the sausage, potatoes, onions, and oil to a large bowl. Stir and toss the sausage and potatoes and coat them with the oil.
  • Add the salt, garlic powder, oregano, and pepper to the bowl and stir and toss again until everything is coated with the seasoning.
  • Arrange the sausage and potato mixture on the sheet pan so that they are in a single layer and not mounded.
  • Bake for 15 minutes.
  • Remove the baking sheet from the oven and stir. Arrange everything again so that they are in a single layer.
  • Bake for another 15 minutes.
  • Remove the baking sheet from the oven and stir again, arranging in one layer.
  • Bake for 15 more minutes. Check the potatoes, if they are not done (or if you want to brown everything a little more) bake another 10-15 minutes.
  • Serve the sausage and potatoes. Serving suggestions include saltine crackers, toasted bread, mustard, and hot sauce.

Notes

  • Don’t peel the potatoes to cut down on prep time. The skin on red or yellow potatoes are thin so texture won’t be an issue.
  • Don’t cut the potatoes too small so they hold up to the baking time and the stirring. Same goes with the onions, if they are too small, they will just about disappear with the cooking time.
  • Go easy on the salt because the sausage will add plenty. Taste at the end then decide if you want to add a pinch or two.

Nutrition

Calories: 576kcal | Carbohydrates: 35g | Protein: 20g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 1586mg | Potassium: 1034mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 3mg