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
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Preheat oven or grill 425°F.
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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.
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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.
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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
I had never thought to cook sausages with peaches, potatoes, and peppers. Now thinking about it makes perfect sense especially with herb. I live the sweet savory thing and the sweetness of the peach would settle the bite of the pepper and caramelize nicely with the sausages. Great idea and congrats on the win with the kids. That could be a tough one.
Have a great week end.
Loreto.
Exactly; it all balances out in perfect harmony. I think you nailed it with saying how the sage ties it all together; the dish is rather lost without a herb note. Hope you both have a lovely weekend as well Loreto!
I’m a big fan of tray bakes with sausages and I’m all about peaches these days. I buy them in rather huge quantities from a farm source. 🙂
Nice! And way to have seriously good connections girl!
This just made me painfully hungry!!! This has everything good. Salty, juicy, meaty, sweet, garlicky. YUM.
Good thing it’s easy to make and I bet Teddy would love it too! Can’t wait to see his b’day cake!
This would be a great meal for a gathering, too. I love that the kids were perplexed by the “peaches” – it reminds me of when my Mom got my brother to try liver for the first time by telling him it was beef.
Ha! Parents always try to get away with sneaky stuff like that. I usually just make them try everything once (every time I make it) and then let them lead the show. They called fish chicken for about month but who I am to argue? Maybe it does taste like chicken to them 😉 Good point on the gathering Teresa! I’ll have to try it.
As I think you know, I’m a big fan of fruit in savoury dishes, and I am a VERY big fan of this! First of all, I love that you used those awesome peaches right in the mix, but then you doubled down and used the peach jam! I just made apricot jam, apricot salsa, and apricot butter (I uh, I kinda bought 30 lbs of apricots) and now you’ve got me thinking barbecue + sausage (and probably sage)! Awesome stuff Samantha.
Apricot butter sounds amazing! You could definitely use all of your creations (and maybe even some fresh apricots?) in this. I’ve used apricots in lieu of peaches before and it turned out well. 🙂 The sage is a must!
Peaches and sausage?! I never would have thought of that! This looks delicious and simple, my favourite combination. We just got a case of BC peaches and I’m looking for new ideas, so this is perfect. Pinned. Thanks for the inspiration, Samantha!
My pleasure! It is crazy simple, but also insanely delicious. I would highly recommend the herbs to tie it all in together.
Love one pan suppers! Sounds so delicious!
That roasted peaches look great!
Roasted peaches must be wonderful with the sausage!
Making this shortly! I agree with others. I too am a huge fan of savory, sweet, garlicky etc. Numnumnum! Now to find something different to make with bananas?! Haha😁
Let us know how it turned out 🙂