Sausage, Potatoes and Peppers with Mustard Aioli

If you’re the kind of person who swoons over sizzling sheet pan dinners, this one’s going to be your new favorite. Let me paint you a picture: golden, crispy fingerling potatoes, juicy chicken sausages, and sweet bell peppers roasted to perfection, all snuggled together under a melty layer of gruyere cheese. Oh, and just when you think it can’t get any better—there’s a smoky, zesty mustard aioli to tie it all together.

This dish was inspired by the kind of rustic meals you’d find in European countryside kitchens—where everything is cooked in one pan and bursting with bold, comforting flavors. It’s the type of recipe that makes your kitchen smell like a cozy bistro and your taste buds dance with joy. Trust me, this one’s a game-changer. It’s easy enough for a weeknight but impressive enough to serve at your next dinner gathering.

Why You’ll Love Sausage, Potatoes and Peppers with Mustard Aioli

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.

Is this Sausage, Potatoes and Peppers with Mustard Aioli for you? Let’s see. These roasted beauties are…

1. Crispy, juicy, and loaded with flavor—each bite is smoky, savory, and perfectly balanced.
2. Quick and easy to pull together with minimal cleanup—hello, sheet pan magic!
3. Elevated with melty gruyere cheese—fancy without the fuss.
4. Dipped in a bold, creamy mustard aioli—because every great dish needs a great sauce.
5. Customizable to your pantry and spice rack—mix, match, and make it yours.

Quick tip: Don’t skip the fresh lemon wedge at the end—it brightens the whole dish and pulls all the flavors together.

Ingredients in Sausage, Potatoes and Peppers with Mustard Aioli

Here’s the magic of this recipe—it brings together humble ingredients with big flavor payoffs. Let’s break it down:

Spice Mix

Kosher Salt: Enhances every bite and helps draw out moisture from the veggies for better roasting.
Black Pepper: A simple kick of sharp, earthy spice.
Smoked Paprika: Adds a deep, smoky warmth that makes everything taste a little more gourmet.
Garlic Powder: Delivers that savory backbone with every sprinkle.
All-Purpose Seasoning: Adds complexity—use your favorite blend (I love 21 Seasoning Salute from Trader Joe’s or Kinders All-Purpose).

Sheet Pan

Fingerling Potatoes: Roasty, crispy on the outside, creamy on the inside—these are sheet pan royalty.
Chicken Sausages: Sliced on a bias for extra browning and flavor pockets.
Sweet Bell Peppers: Add color, sweetness, and juicy texture.
Olive Oil: Helps everything roast up golden and flavorful.
Gruyere Cheese: Nutty, melty, and absolutely luxurious—this is your flavor finisher.
Fresh Arugula, Lemon Wedges, Green Onions or Thyme: Bright toppings that bring freshness and contrast.

Mustard Aioli

Mayo: Creamy, tangy, and the perfect base.
Whole-Grain Mustard: Adds texture and a burst of bold flavor.
Lemon Juice: For brightness and balance.
Garlic: Freshly grated for a punchy kick.
Smoked Paprika: Echoes the seasoning in the dish and adds depth.
Fresh Thyme: Fragrant and earthy, the secret touch in this aioli.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions:

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 425°F. This ensures even cooking and gives your potatoes and sausage those irresistible crispy edges.

Combine Ingredients

In a large bowl, toss your halved potatoes with olive oil and spice mix. Spread them out on a sheet pan and roast until they start to crisp—this gives them a head start before adding the other ingredients.

Prepare Your Cooking Vessel

Use a parchment-lined sheet pan or a lightly greased one for easy cleanup and even roasting.

Assemble the Dish

After 15 minutes, add sliced sausages and peppers to the pan. Drizzle with a bit more olive oil and sprinkle the rest of the spice mix. Toss gently and return to the oven.

Cook to Perfection

Roast everything for another 20-25 minutes until the sausage is browned and the veggies are tender. In the final 5 minutes, sprinkle over the grated gruyere so it melts into bubbly, golden goodness.

Finishing Touches

Let it cool slightly before serving—this lets the cheese settle and the flavors meld. While it’s cooling, whip up your mustard aioli by mixing all ingredients in a small bowl.

Serve and Enjoy

Serve warm with arugula, a lemon wedge, and a generous drizzle of mustard aioli. Trust me—it’s everything.

How to Serve Sausage, Potatoes and Peppers with Mustard Aioli

Fresh Salads: A bright arugula or mixed greens salad with a citrusy vinaigrette pairs beautifully.
Crusty Bread: Toasted sourdough or garlic bread is perfect for mopping up the aioli.
Creamy Accompaniments: Add a dollop of sour cream or Greek yogurt for extra creaminess.
Vegetable Sides: Roasted carrots or asparagus add variety and color.
As a Standalone: It’s filling and complete on its own—just garnish with fresh herbs for the final touch.

Nutrition Information (Per Serving)

• Serving Size: 1 portion
• Calories: 380
• Sugar: 3g
• Sodium: 450mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 115mg

Additional Tips

Prep Ahead

Chop your veggies and mix your spice blend the night before. Saves time and makes dinner a breeze.

Spice It Up

Want some heat? Add crushed red pepper flakes or cayenne to the spice mix.

Dietary Adjustments

Going dairy-free? Skip the cheese or use a vegan melt. Need low-carb? Swap potatoes with cauliflower florets.

Storage Tips

Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or oven to keep the crispiness.

Double the Batch

Feeding a crowd? Double the recipe and use two sheet pans. Rotate halfway through baking for even cooking.

Tips & Variations

• Want even crispier potatoes? Parboil them first for 5-7 minutes before roasting.
• No gruyere? Try sharp white cheddar, fontina, or provolone.
• Add red onion or zucchini for extra veggie goodness.
• No chicken sausage? Turkey or plant-based sausage works great too.

FAQ

Q1: Can I substitute chicken sausage with another type?
A1: Absolutely! Turkey sausage, pork, or plant-based sausages are great options.

Q2: Can I make this dish ahead of time?
A2: Yes! Roast everything, store in the fridge, and reheat in the oven just before serving.

Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 4 days.

Q4: Can I freeze this dish?
A4: Yes—freeze in portions and reheat in the oven or skillet for best texture.

Q5: What’s the best way to reheat this dish?
A5: Oven at 375°F for 10-15 minutes, or in a skillet for a crispy reheat.

Q6: Can I double the recipe?
A6: Definitely! Just use two sheet pans and rotate them halfway through cooking.

---

Hope you’re as excited to try this as I am to share it. This Sausage, Potatoes and Peppers with Mustard Aioli is all about good vibes, bold flavors, and easy cooking. Whether you’re hosting friends or just treating yourself—this dish brings the flavor, every single time.