Looking for an easy, flavorful dinner? Make Sheet Pan Sausage and Apples! This takes about five minutes of prep and is insanely delicious.

I originally came up with this dish for my Hamilton party because fried sausage and apples was Alexander Hamilton’s favorite food in real life. While fried would be delicious, I wanted something a little easier that I could make ahead before my party. This simple sheet pan recipes was born!

I actually made this hours before my party, then threw it in my crockpot on warm until party time. It held beautifully so if you want a make-ahead dish, I highly recommend this for entertaining!

This is one of the most requested recipes ever by my friends. Tons of my guests asked me for the recipe this week and were delighted to learn that it’s so easy!

“No one really knows how the sausage gets made.” – The Room Where it Happens

The key is here thinly slicing half the apples. You want half to be nice bites of apples and the other to basically become a sauce. Your nose is not ready for the magic that happens when the apple cider vinegar/honey/Dijon mustard hits the sheet pan. It’s just magical!

I make a half batch for myself for dinner but this recipe also easily doubles. Your jelly roll sheet will be quite full so it’s very important to flip it with a spatula several times while it’s cooking.

Sheet Pan Sausage and Apples

2 packs Hillside smoked sausage
4 apples, peeled
1 medium onion 
1 Tbsp apple cider vinegar 
2 tsp honey 
1 tsp Dijon mustard 
Fresh thyme leaves
Serving suggestion: rice pilaf

1. Set a jelly roll sheet in the oven. Preheat oven to 400 degrees. Cut sausage into medallion. Slice two apples and thinly slice the other two. Toss with sausage medallions, sliced onions, and a bit of olive oil. Add a pinch of salt and whisper of black pepper. Roast for 30-40 minutes or until sausage is crispy and apples and onion have softened, flipping halfway through. 
2. Meanwhile, whisk together apple cider vinegar, honey, and Dijon mustard. Remove from oven and toss with apple cider vinegar mixture. Top with fresh thyme leaves and serve with rice pilaf.