This sheet pan sausage and potatoes recipe is an easy 5-ingredient dinner made with smoked sausage, tender red potatoes, and red onions. Everything cooks together on one pan for a flavorful weeknight meal with minimal prep and cleanup.
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Why You'll Love Sheet Pan Sausage & Potatoes
Today, I've got an easy dinner idea that's absolutely loaded with flavor! Sheet pan meals (like this sheet pan pork chops and potatoes) are a total game-changer...they require minimal prep and minimal dirty dishes.
In this sheet pan sausage and potatoes with onions, Montreal Steak Seasoning is my shortcut for giving the whole pan tons of savory, smoky flavor without measuring a ton of spices. The potatoes get golden around the edges, the sausage browns beautifully, and the onions turn tender and caramelized.
Prep Time: 15 minutes
Serves: 4
Ingredients: 5
I can't wait to see this recipe in your weeknight meal rotation!
Ingredients
(See recipe card at the bottom of this post for ingredient quantities.)
- Sausage - I'm an Alabama girl, so I love using Conecuh sausage for this recipe. Its smoky flavor pairs especially well with the potatoes and Montreal Steak Seasoning. Smoked sausage, kielbasa, or similar pork, turkey, chicken, or beef link sausage will also work.
- Red potatoes - Cut the potatoes into roughly 1-inch pieces so they cook evenly and become tender at the same time. You can leave the skins on for extra texture and easier prep.
- Red onion - Roughly chop the onion into large chunks. Bigger pieces hold up better while roasting and become all sweet and caramelized around the edges.
- Olive oil - Helps the sausage and vegetables brown while also making sure everything is coated in seasoning. You can sub another neutral cooking oil if needed.
- Montreal Steak Seasoning - This is the flavor powerhouse of the recipe! Adds smoky, savory, garlicky flavor that pairs great with both sausage and roasted potatoes.
What Kind of Sausage Is Best for Sheet Pan Sausage and Potatoes?
I like to use a smoked link sausage for this recipe - it browns up well while the potatoes roast. Conecuh is my go-to, but kielbasa and other fully cooked smoked sausages work great too.
If you use a different type of sausage, make sure the cooking time and internal temperature are appropriate for that specific product. Raw sausage can require different timing than the method used here.
Best Potatoes for Sheet Pan Sausage and Potatoes
Red potatoes work well here because they hold their shape while roasting and develop these crisp, golden edges that are so yummy. You can also try Yukon Gold potatoes if that's what you have on hand.
No matter which potato you use, the most important thing is to cut the pieces evenly. Aim for roughly 1-inch chunks so they cook through at the same time as the sausage and onions.
Optional Vegetables
This sheet pan meal is so easy to customize with extra veggies! Some good options include...
- Broccoli
- Bell peppers
- Cauliflower
- Carrots
- Mushrooms
- Green beans
- Tomatoes
- Zucchini
- Yellow squash
If you add extra vegetables, aim for about 1 pound total so the sheet pan doesn't get overcrowded. I also recommend adding about 1 extra tablespoon of Montreal Steak Seasoning for each additional pound of vegetables.
When to Add Extra Vegetables
Not every vegetable needs that full 35-40 minutes of roasting time. Heartier vegetables (like carrots and cauliflower) can usually roast with the potatoes from the beginning. But faster-cooking veggies like broccoli, green beans, zucchini, and tomatoes are better added later so they don't become too soft.
For best results, add quick-cooking vegetables during the final 10-15 minutes of baking.
If you're a fan of sausage (who isn't?!), check out my Sausage Balls with Bisquick and my Cheesy Sausage Rotel Cups.
How to Make Sheet Pan Sausage and Potatoes
This might be one of the easiest recipes on my blog. It's as simple as chopping, tossing, and baking in the oven!
- Prep the Sausage and Vegetables: Preheat the oven to 425°F. Slice 1 pound of sausage into roughly 1-inch pieces. Cut 2 pounds of red potatoes into roughly 1-inch chunks and roughly chop 1 red onion.
- Add Everything to the Sheet Pan: Line a large half-sheet pan with parchment paper, foil, or a silicone baking mat. Spread the sausage, potatoes, and onion evenly over the pan. Drizzle with ¼ cup olive oil and sprinkle with 2 tablespoons Montreal Steak Seasoning. Toss everything together until the sausage and vegetables are evenly coated.
- Roast: Spread everything back into a single layer. Bake at 425°F for 35-40 minutes, tossing halfway through. The sheet pan sausage and potatoes are ready when the potatoes are fork-tender and golden around the edges, the onions are soft and caramelized, and the sausage is browned and sizzling.
How to Get Crispy Sausage and Potatoes
A few small details make a huge difference when it comes to browning!
- Cut the Potatoes Evenly. Keep the potato pieces around 1 inch so they cook at the same rate. If some pieces are much larger, they may still be firm when the rest of the sheet pan is done.
- Don't Overcrowd the Pan. Everything should roast in a single layer. If the sausage and vegetables are piled on top of one another, they'll steam instead of roast. A half-sheet pan works especially well for this recipe.
- Dry the Vegetables. If you wash the potatoes or any additional vegetables, pat them dry before adding them to the sheet pan. Extra moisture makes it harder for vegetables to brown.
- Toss Halfway Through. Turning everything halfway through cooking helps more of the potatoes come into contact with the hot pan and gives you more browned edges.
Storage and Reheating
Store leftover sheet pan sausage and potatoes in an airtight container in the refrigerator for 3-4 days.
For the best texture, reheat leftovers in the oven or air fryer at 350°F until heated through and crisp around the edges.
The microwave also works, but the potatoes won't stay as crispy.
Leslie's Helpful Tips & Tricks
- Line the pan for easy cleanup. Parchment paper, aluminum foil, or a silicone baking mat all work.
- Check the potatoes, not just the clock. They're done when they're fork-tender and golden around the edges. If they still feel firm after 40 minutes, give them a few more minutes.
- Watch the onions near the edges. If any small onion pieces start getting too dark before the potatoes are done, move them toward the center of the pan.
- Season extra vegetables accordingly. If you add about a pound of extra veggies, sprinkle on roughly another tablespoon of Montreal Steak Seasoning.
FAQs & Troubleshooting
I can't wait to see what you think of this sheet pan dinner! When you make it, let me know what you think by leaving a ⭐️ rating and review below. If you post pictures 📸 on social media, make sure to tag me @lambertslately.
Sheet Pan Sausage and Potatoes with Onions
Equipment
Ingredients
- 1 lb fully-cooked smoked link sausage (cut into 1" pieces)
- 2 lbs red potatoes (cut into 1" pieces)
- 1 red onion (cut into chunks)
- ¼ cup olive oil
- 2 tablespoon montreal steak seasoning
Instructions
- Preheat the oven to 425°F. Cut the smoked sausage into roughly 1-inch pieces, cut the red potatoes into roughly 1-inch chunks, and roughly chop the red onion.
- Add everything to the sheet pan. Line a large half-sheet pan with parchment paper, foil, or a silicone baking mat. Spread the sausage, potatoes, and onion over the pan.
- Drizzle with olive oil and sprinkle with Montreal Steak Seasoning. Toss until everything is evenly coated, then spread the ingredients back into a single layer.
- Roast for 35-40 minutes, tossing halfway through. The dish is ready when the potatoes are fork-tender and golden around the edges, the onions are soft and caramelized, and the sausage is browned and sizzling.
Notes
- Sausage: I use fully cooked smoked sausage, like Conecuh. Kielbasa or another fully cooked pork, chicken, turkey, or beef sausage will work too. Raw sausage will require different cooking times and should be cooked to the appropriate safe internal temperature.
- Potatoes: Cut the potatoes into roughly 1-inch pieces so they cook evenly and finish at the same time as the sausage.
- Extra veggies: Heartier vegetables like carrots and cauliflower can roast from the beginning. Add quicker-cooking vegetables like broccoli, green beans, zucchini, and tomatoes during the final 10-15 minutes.
- Don't overcrowd the pan: Keep everything in a single layer so the potatoes roast and brown instead of steaming.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the oven or air fryer at 350°F until heated through.
- Freezing: You can freeze leftovers, but the potatoes may be softer after thawing.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Hi Leslie! I replied to your email regarding pizza dough in an InstantPot and getting out of the dinner planning rut. I just wanted to let you know that I got this in response "Your message couldn't be delivered because the recipient's email server (outside Office 365) uses the spamrl.com spam block list and it suspected your message is spam. However, your message wasn't discarded, but instead was put into the recipient's spam quarantine. To fix this, contact the recipient by some other means (by phone, for example) and ask them to release the message from their spam quarantine. This will automatically re-classify your message as being blocked by mistake, and will help train the spamrl.com block list to avoid blocking your messages in the future."
Thanks so much for letting me know Beth - I'm going to check and see what's going on!
What kind of sausage did you use? I am making all your sheet pan freezer meals for my DIL who is pregnant, so she has some quick meals to put in the oven. Thanks for sharing all the recipes!
I used a smoked sausage for this. You could even use turkey sausage!