One-Pot Spiced Sausages with Apples, Roasted Baby Potatoes, and Lemon Vinaigrette Salad

Dive into a delightful blend of flavors with this sausage casserole dish. Apples gently caramelize with aromatic spices, while baby potatoes roast to perfection for a crisp yet tender bite. Whether you choose merguez, chipolatas, or any other favorite sausage, this all-in-one meal is elevated by a fresh salad finished with a tangy lemon vinaigrette. It’s a hearty, family-friendly feast that showcases the warmth and comfort of classic home cooking.

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Preparation 30 min
Baking 40 min
Servings 6
Level Débutant

Recipes > Main dishes > One-Pot Spiced Sausages with Apples, Roasted Baby Potatoes, and Lemon Vinaigrette Salad

Ingredients

For roasted baby potatoes

Baby Potatoes : 500 grams
Olive oil : 2 tablespoons
Paprika powder : 1 teaspoon
Garlic powder : 1/2 teaspoon
Salt : 1 pinch
Pepper : 1 pinch

For the sausages

For green salad and vinaigrette

Lettuce : 1
Olive oil : 3 tablespoons
Yellow lemon (Juice) : 1 tablespoon
Mustard : 1 teaspoon
Honey : 1 teaspoon
Salt : 1 pinch
Pepper : 1 pinch
Pistachios : To Taste

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Preparation steps

Salad and Vinaigrette

Step 1
Set aside.
In a bowl, mix the olive oil, lemon juice, mustard, honey, salt, and pepper.
Whisk until smooth.
Refrigerate until ready to serve.

Preparation of Roasted Baby Potatoes

Step 2
Preheat the oven to 200°C (400°F).
Wash the baby potatoes and cut them in half if they are large.
In a bowl, toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread the potatoes on a baking sheet lined with parchment paper.
Roast for 25 to 30 minutes, stirring halfway through, until golden and crispy.
Baking information
- Temperature
  200°C 392°F
- Heat rotary
- Baking time 25 min

Preparation of Sausages and Apples

Step 3
Heat olive oil in a Dutch oven over medium heat.
Brown the merguez and chipolata sausages for 5 to 7 minutes, turning regularly until well-colored.
Remove and set aside.
Step 4
In the same pot, add the sliced onions and quartered apples.
Sauté over medium heat for 5 minutes until lightly caramelized.
Step 5
Add cinnamon, nutmeg, salt, and pepper, mixing well to coat the apples and onions in the spices.
Step 6
Pour in the chicken broth (or water) and stir gently to deglaze the pan.
Add a sprig of thyme or rosemary for extra flavor.
Return the sausages to the pot.
Cover and let simmer over low heat for 15 to 20 minutes until the apples are tender and the flavors meld together.

Serve hot with roasted baby potatoes, fresh green salad, and lemon vinaigrette, garnished with a few pistachios.