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Sausage Potato Roast with Greens

This is one of our go-to weeknight meals. Bright acidic flavors lift up the deep warmth of roasted sausage and potatoes.




1/4 cup whole grain mustard

5 cloves garlic

2 Tbsp mushroom powder (we used porcini)

1/4 cup olive oil

1 Tbsp Aleppo chili flake

Zest and juice of 1 lemon

Salt & Pepper


3 fresh sausage links

1 lb small potatoes, quartered

1/2 lb cherry tomatoes, halved

1 large shallot, sliced into wedges

Olive oil

Salt & Pepper





1. Preheat oven to 425°. Blend dressing ingredients til the garlic has been processed and the mixture looks creamy.


2.Toss potatoes, tomatoes, and shallots with all but 2 tbsp of the dressing and spread out on a lipped baking sheet.


3. Roast for 15 minutes, then remove and add sausages to the pan, making sure the sausages touch the pan.

4. Roast another 30 minutes, til sausages are cooked through and potatoes are tender.

5. Rinse arugula well and drain. Toss with the remaining dressing.

6. Add all roasted ingredients to the arugula, toss, and serve! We like to add Parmesan shavings on each bowl.

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