Hey there, my friend! If you’re ready for a hearty, flavorful meal that’s simple to make and even more delicious to eat, then this one’s for you. Sausage, Potatoes, and Peppers with Mustard Aioli is a game-changer. Imagine golden-brown sausage links, crispy potatoes, and tender peppers, all drizzled with a tangy, creamy mustard aioli. It’s comfort food at its best, with a little extra flair.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This dish hits all the right notes—savory, smoky, and just a touch tangy from the mustard aioli. Whether you’re cooking for a busy weeknight or planning to impress a group at dinner, this one will have everyone asking for seconds. Let’s dive into why you’re going to fall head over heels for this recipe.
Why You’ll Love Sausage, Potatoes, and Peppers with Mustard Aioli
Versatile:
Whether you’re in the mood for a cozy dinner or something to serve at a weekend gathering, this dish does it all. It’s a one-pan meal that satisfies everyone’s cravings.
Budget-Friendly:
Using basic, easy-to-find ingredients, you’ll create a meal that feels special without breaking the bank. Perfect for those nights when you want to stretch your budget without sacrificing flavor.
Quick and Easy:
With just a few steps, you’ll have a flavorful meal that comes together in no time. You don’t need to be a seasoned chef to nail this one.
Customizable:
You can easily adjust the seasoning, swap in different types of sausage, or even choose your favorite mustard for the aioli. It’s a super flexible dish that can cater to all kinds of tastes.
Crowd-Pleasing:
This dish has the perfect balance of flavors and textures—savory sausage, crispy potatoes, and tender peppers all together, with that creamy mustard aioli to bring it all together. It’s a guaranteed hit.
Ingredients in Sausage, Potatoes, and Peppers with Mustard Aioli
This recipe is full of simple ingredients that, when combined, create something truly mouthwatering.
Sausage Links:
Choose your favorite variety—spicy, mild, or smoked. The sausage adds a juicy, savory bite that’s the heart of this dish.
Potatoes:
Roasted until golden and crispy, potatoes soak up all the savory flavors and add that satisfying crunch.
Bell Peppers:
A colorful mix of red, green, and yellow peppers adds sweetness and a slight smokiness that balances perfectly with the sausage.
Olive Oil:
For roasting the potatoes and peppers. It helps everything crisp up beautifully in the oven.
Garlic Powder and Onion Powder:
These seasonings are the secret to making the vegetables really pop. Simple but effective!
Mustard Aioli:
A creamy mixture of mayo, Dijon mustard, garlic, and lemon juice. It’s rich, tangy, and just the right finish to this dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! You’re just a few simple steps away from a delicious, satisfying meal.
Preheat Your Equipment:
Preheat the oven to 400°F (200°C). This will give you the perfect crispy texture on the potatoes and peppers.
Prepare the Potatoes and Peppers:
Toss your diced potatoes and sliced bell peppers in olive oil, garlic powder, and onion powder. Spread them out on a baking sheet in a single layer, making sure the potatoes have enough space to get crispy.
Roast Until Golden:
Pop the baking sheet into the oven and roast for about 25–30 minutes, flipping halfway through. You’re looking for golden-brown potatoes and tender peppers.
Cook the Sausage:
While the potatoes and peppers are roasting, cook your sausage links in a pan over medium heat for about 10 minutes, or until they’re browned and cooked through. Slice them into bite-sized pieces once they’re done.
Make the Mustard Aioli:
In a small bowl, mix together mayo, Dijon mustard, garlic, and a squeeze of lemon juice. Stir until it’s smooth and creamy. Taste and adjust the mustard and garlic to your liking.
Assemble the Dish:
Once the potatoes and peppers are roasted and the sausage is ready, toss them together on the baking sheet or in a large serving dish. Drizzle with the mustard aioli and give everything a gentle toss to coat.
Serve and Enjoy:
Serve warm with extra mustard aioli on the side for dipping, if you’re feeling extra indulgent.
Nutrition Facts
Servings: 4
Calories per serving: Approx. 450–500 (depending on sausage and aioli)
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve Sausage, Potatoes, and Peppers with Mustard Aioli
Here are a few ways to take your meal to the next level:
Green Salad:
A simple mixed green salad with a light vinaigrette complements the richness of the sausage and aioli.
Crusty Bread:
Serve with some warm, crusty bread for mopping up any extra aioli. You can never go wrong with extra carbs!
Pickled Vegetables:
Add a touch of tang with pickled cucumbers or onions on the side to cut through the richness.
Roasted Veggies:
If you want to add even more veggies, throw in some roasted Brussels sprouts or carrots. The more, the merrier!
As a Standalone:
This dish is hearty enough to stand on its own. Just plate it up with a sprinkle of fresh herbs on top for a pop of color.
Additional Tips
Prep Ahead:
Chop the potatoes and peppers the night before and store them in the fridge. This makes cooking the next day even faster.
Spice It Up:
If you like a little heat, add some crushed red pepper flakes to the potatoes or sausage.
Dietary Adjustments:
You can use plant-based sausages if you’re going meatless. The aioli can be made with vegan mayo for a dairy-free version.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep that crispy texture.
Double the Batch:
This dish is perfect for meal prep—just double everything and store it for easy lunches or dinners throughout the week.
FAQ Section
Q1: Can I use other types of sausage?
A1: Absolutely! Chicken, turkey, or even plant-based sausages work well in this dish.
Q2: Can I make this ahead of time?
A2: You can prepare the potatoes and peppers in advance and store them in the fridge. Then just cook the sausage and assemble when you’re ready.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
Q4: Can I freeze this dish?
A4: Yes! Freeze the sausage, potatoes, and peppers separately in freezer-safe containers. Reheat in the oven when ready to serve.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 375°F for about 10 minutes to keep everything crispy and hot.
Q6: Can I double the recipe?
A6: Definitely! This recipe scales up perfectly for larger groups or meal prep.
Q7: Can I make the mustard aioli without mayo?
A7: Yes, you can use Greek yogurt or sour cream for a lighter version of the aioli.
Q8: Can I add more veggies to the dish?
A8: Absolutely! Mushrooms, zucchini, or even asparagus would be great additions.
Q9: What kind of mustard should I use for the aioli?
A9: Dijon mustard is ideal, but feel free to use yellow mustard if you prefer something milder.
Q10: Can kids enjoy this meal?
A10: Yes! It’s a great family-friendly dish. You can even serve the mustard aioli on the side for dipping if your little ones prefer it plain.
Conclusion
There you have it—Sausage, Potatoes, and Peppers with Mustard Aioli, the perfect meal to satisfy all your cravings. It’s hearty, flavorful, and just the right mix of savory goodness. Plus, the creamy mustard aioli? Total game-changer. Make this dish once, and I’m betting it will quickly become one of your go-to weeknight meals. Enjoy, and don’t forget to share it with your loved ones—you’ll be the hero of the kitchen!
Print
Sausage, Potatoes, and Peppers with Mustard Aioli
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Sausage, Potatoes, and Peppers with Mustard Aioli is a hearty sheet pan meal featuring crispy fingerling potatoes, juicy chicken sausages, and sweet bell peppers, all seasoned to perfection and topped with a tangy mustard aioli.
Ingredients
- For the Spice Mix:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons of your favorite all-purpose seasoning (such as 21 seasoning salute or Kinders all-purpose blend)
- For the Sheet Pan:
- 1 lb fingerling potatoes, halved
- 4 chicken sausages (1 lb), sliced into 1/2-inch rounds on a bias
- 2 sweet bell peppers, cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 4 oz gruyere cheese, grated (about 2 cups)
- For serving: fresh arugula, lemon wedges, green onions, or thyme
- For the Mustard Aioli:
- 1/3 cup mayo
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 teaspoon smoked paprika
- 4 sprigs fresh thyme, leaves removed and finely chopped (about 1 tablespoon)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and all-purpose seasoning. Set aside.
- Place the halved fingerling potatoes on the prepared sheet pan and drizzle with 1 tablespoon of olive oil. Toss to coat and season with half of the spice mix. Roast for 15 minutes.
- Add the sliced chicken sausages and bell peppers to the sheet pan with the potatoes. Drizzle with the remaining tablespoon of olive oil, toss to coat, and sprinkle with the remaining spice mix. Roast for an additional 20-25 minutes, or until the potatoes are crispy and tender, and the sausages are cooked through.
- Meanwhile, make the mustard aioli by whisking together the mayo, whole-grain mustard, lemon juice, grated garlic, smoked paprika, and chopped fresh thyme in a small bowl. Adjust seasoning to taste.
- Once the sheet pan meal is cooked, remove from the oven and sprinkle with grated gruyere cheese. Return to the oven for 2-3 minutes, just to melt the cheese.
- Serve the sausage, potatoes, and peppers on a platter with fresh arugula, lemon wedges, and green onions or thyme for garnish. Drizzle with the mustard aioli before serving.
Notes
- If you prefer, you can substitute the chicken sausages with turkey or pork sausages.
- For an added kick, you can sprinkle some red pepper flakes over the dish before roasting.
- This dish can be served as a complete meal on its own, or with a side salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg