Smoked Sausage, Potatoes and Green Beans
Roasting Smoked Sausage, Potatoes and Green Beans is an easy dinner idea that never goes out of style.
Green beans and potatoes will be crispy on the outside and tender on the inside. The browned outside and edges have a wonderful, deep caramelized flavor that only roasting can create.
This recipe is sponsored by the Iowa Pork Association, but all opinions are my own!
Reasons to Roast This Classic Meal
- This is a family friendly sheet pan meal that uses one dish and cooks in 30 minutes.
- Roasting is the best way to make fresh green beans, new potatoes and smoked sausage quickly with a crispy finish and fork tender center.
- Use salt and pepper as the base seasoning and then add garlic or Italian seasoning to create a variety of dinner options.
- The seasonings in smoked sausage really shine and make eating this protein packed meal enjoyable.
We have tested similar recipes of Roasted Kielbasa with vegetables and Kielbasa and Potatoes in a skillet. The oven versions always seem to be lower maintenance as continual stirring isn’t necessary.
For a set it and forget it method that requires no stirring and cooks veggies tender all the way through in chicken broth use the slow cooker. We find that it is easier to cook frozen green beans in the slow cooker.
Another fast, hands off option is our Instant Pot Sausage and Potatoes.
Ingredients Needed
- Smoked Sausage – or any pre cooked sausage
- Potatoes – we like baby red potatoes or Yukon potatoes that don’t need peeled
- Green Beans – fresh is easiest for this recipe, trim the ends before cooking
- Seasonings – salt, pepper and granulated garlic
Roasting Smoked Sausage
Smoked sausage is fully cooked during the smoking process, so the goal is to add a brown finish when roasting. Brown is not just a color, is a flavor that caramelizes the morsels of fat in the delicious sausage.
Smoked sausage cut into 1/3″ to 1/2″ thick coins will roast perfectly in a single layer on a baking sheet in a 400℉ in 10 – 15 minutes. As temperature increases or decreases the time will change accordingly.
Start With The Potatoes
Cut the potatoes up into 1/2″ or smaller cubes for a faster roasting time. Rinse the cubes with cold water to help remove starch that will make them stick to the pan.
Potatoes are the item in this recipe that take the longest to roast, so start by spreading them out over half or 2/3 of the baking sheet.
Start roasting in an oven preheated to 400 to 410℉. Spread the potatoes out so there’s room for air to flow around each piece.
Plan to stir the potatoes 2 to 3 times during roasting.
The size of the cubes of potatoes and amount of space on the pan are the biggest variables in roasting time.
Add the Green Beans
Fresh green beans roast wonderfully in 20 minutes and need stirred once for best results.
Season green beans in the same bowl as the potatoes. Add a little oil, salt, pepper and granulated garlic and toss.
Spread out on a baking sheet in a single layer.
Roast for 5 minutes and then stack the rows to make room for the sausage.
Finally Add The Smoked Sausage
Spread sausage out in a single layer with room for air to circulate around each piece. Air flow allows the meat to brown.
When Is The Meal Done?
The biggest challenge with roasting potatoes and vegetables is only getting them partially cooked. Through experimenting we learned to take a test bite of the ingredients while cooking.
The ideal finish is that the skin on the green beans and potatoes will just begin to look a little wrinkly, with a sun kissed appearance.
Cooking until crisp tender means the vegetables will be enjoyable and ready to eat.
When par cooked they taste raw or a little tough. The solution is easy – roast for an additional 5 to 10 minute increments until the natural flavor is desirable.
Don’t Over Crowd the Sheet Pan
This meal took over 40 minutes to bake and veggies still had a raw flavor. While the pan is attractive and it will feed more people, crowding everything together will not yield the best results.
Through testing in our own kitchen we learned spreading the ingredients out to allow for air flow around each piece is the best method for consistent, delicious results!
Why This Smoked Sausage, Potatoes and Green Beans Recipe Works
Smoked sausage has a variety of seasonings and is easily interchangeable with pre-cooked Polish sausage or Kielbasa. This meat is so easy to work with.
Simply season the spuds and trimmed green beans generously and they compliment the pork well.
We also appreciate that when we buy pork like Smoked Sausage we know that we’re supporting local farmers. Even if it comes from a nationally known brand, that pork is likely raised by midwest families like mine. About one third of all pork raised in the United States comes from Iowa and much of the rest comes from surrounding states.
When cooking fresh pork like our Oven Baked Pork Chops or Crock Pot Pork Chops and Gravy you want to take care not to over cook the pork. We appreciate that all of our Kielbasa recipes have a little bit more cushion on the cooking time.
More Easy Recipes With Pork
Kielbasa and Noodles With Cabbage
One Skillet Pasta with Italian Sausage
Smoked Sausage, Potatoes and Green Beans
Ingredients
- 13 ounces Smoked sausage
- 3 cups green beans trimmed
- 3 cups red potatoes diced
- 2 tablespoons olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons sea salt
- 3/4 teaspoon black pepper
Instructions
- Preheat oven to 410℉.
- Cut potatoes into 1/2" or smaller cubes and rinse under cold water.3 cups red potatoes
- Put in a medium sized mixing bowl and toss with half of the oil and half of the seasonings.2 tablespoons olive oil, 2 teaspoons granulated garlic, 2 teaspoons sea salt, 3/4 teaspoon black pepper
- Spread potatoes over half of a large 13 x 18" baking sheet. Roast for 15 minutes.
- In the same bowl add trimmed green beans, remaining oil and seasonings. Toss to coat.3 cups green beans
- Stir potatoes, add green beans and bake for 5 minutes.
- Stir potatoes and beans again. Push them together to make space for coin sized slices of smoked sausage.13 ounces Smoked sausage
- Roast an additional 15 minutes or until veggies are crisp tender and meat is lightly brown with a few crispy edges.
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