Recipes Dinner Meat Dishes Sausage Dishes Sausage-and-Potato Pan Roast 5.0 (5) 11 Reviews For the perfect cold-weather weeknight dinner, Food & Wine’s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.Slideshow: More Hearty Dinners By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 50 mins Yield: 4 to 6 - Ingredients 2 large red potatoes, cut into 1 1/2-inch pieces 2 Yukon Gold potatoes, cut into 1-inch wedges 1 large baking potato, cut into 1 1/2-inch pieces 10 medium unpeeled shallots, halved 1/3 cup extra-virgin olive oil, plus more for brushing Kosher salt and pepper 1 1/2 pounds sweet Italian sausage, cut into 3-inch lengths One 8-ounce bunch of arugula, stemmed and chopped 1 tablespoon fresh lemon juice Directions Preheat the oven to 425°. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through. Transfer everything on the baking sheet to a platter. Fold in the arugula and lemon juice, season with salt and pepper and serve. © David Malosh Suggested Pairing Rioja: The red wines of Spain's most famous region always create an autumnal mood with their aromas of dried cherries and dusty leather (a little wine-geeky, we know). These savory notes are more defined in reserva and gran reserva bottlings, which spend several years at the winery before release; younger crianza and joven wines tend to be fruitier but still pair perfectly with fall ingredients. Try 2011 Rioja Bordon Reserva, 2009 Marques de Riscal Reserva, 2010 la Rioja Alta Vina Alberdi, Marques de Murrieta Reserva or Remelluri Lindes de Remelluri Vinedos de Labastida. Originally appeared: October 2016 Rate It Print