Wholesome, delicious summer ingredients that can be placed on a single pan (or extremely large skillet) and either baked in the oven or on the grill. This sausage recipe is a scrumptious one pan summer meal.
I’ve been making versions of this recipe for a number of years now. I believe the original recipe came from a Design Sponge Camp Newspaper they released a number of years ago as a guide to camping. It was printed as a meal that could be made in a skillet over a fire.
Since my family is fairly large by today’s standards and I like having leftovers so I don’t have to make a gazillion lunches I took inspiration from the original recipe and revamped it into a larger One Pan Sausage and Peaches with Potatoes and Peppers. It’s perfect for crazy summer nights, or even those nights you’re vacation and can’t think of being in the kitchen at all.
The appeal of it is fairly simple, it has whole, delicious summer ingredients that can be placed on a single pan (or extremely large skillet) and either baked in the oven or on the grill. Yes, you can grill baking pans and skillets. Crazy way to not be in the kitchen at all, right?
I used my friend Natalie’s Fuzzy Peach Jam (from East Van Jam), as it creates this sticky sweet sauce that’s balanced by the herbal sage and hit of acid from a squeeze of lemon.
Only don’t be like me and forget the sage for the photos (cue eye roll emoji). It really does make a big difference. I added in when I reheated it for supper later that day. Rosemary or oregano would be excellent substitutes if you don’t enjoy sage.
Greg loves this dish. I usually only make it once or twice per year, but he always says how much he loves it when we have it. This time, the kids loved it too.
Wholesome, delicious summer ingredients that can be placed on a single pan (or extremely large skillet) and either baked in the oven or on the grill. This sausage recipe is a scrumptious one pan summer meal.
- 6-8 links sausages (I used bratwursts here, although turkey, chicken and Italian Sausage would all work well)
- 454 grams (1 lbs) baby/new potatoes, halved
- 3 medium peaches, halved and pit removed
- 2 medium bell peppers, halved
- 2 tbsp peach or apricot jam
- 1 tbsp olive oil
- 6-10 fresh sage leaves
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 tbsp lemon juice
-
Preheat oven or grill 425°F.
-
Place sausages, potatoes, peaches, peppers, jam, sage leaves, olive oil, and garlic on a parchment paper lined baking sheet. Toss to fully coat ingredients with jam and olive oil. Season with salt and pepper.
-
Bake or grill with the lid closed for 40-50 minutes, flipping all ingredients halfway, until all ingredients are starting to brown and are cooked through.
-
Remove from oven or grill and squeeze lemon juice all over dish.
Enjoy! xo
Peas, Pods and Sweet Summer Memories – Salmon with Potatoes and Bacon Peas
