Sheet Pan Sausages with Potatoes and Kale

When you want dinner to be easy, but still delicious, this recipe for sheet pan sausages with potatoes and kale can help! It does take time in the oven, but the prep is 5 minutes!

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
A white dinner plate with sausages, potatoes and kale next to a jar

Easy Sheet Pan Dinner

There are two beautiful things about a sheet pan dinner. First of all, they are easy to make because you’re using one technique – roasting. Secondly, after all is said and done, you only have one pan to wash up at the end of the night. When you’re tired, or just tired of cooking, a sheet pan dinner like these Sheet Pan Sausages with Potatoes and Kale can come to the rescue. The roasting time in the oven is about 50 minutes, but the prep only takes 5 minutes, so with an hour of unattended time, you can have a simple but good dinner on the table.

Ingredients on a butcher block - sausages, potatoes, kale, an onion, a jar of spices and a cruet of olive oil.

What Sausages to Use

Another beautiful thing about this recipe for Sheet Pan Sausages with Potatoes and Kale is that you can use any type of sausages that you like. In fact, since the other ingredients (potatoes and kale) are pretty plain and straightforward, it’s nice to add some flavor to this meal by using flavored sausages. The ones in the photo above are a chicken sausage with feta and spinach, but you could use any type of pork, chicken or turkey sausage. The one stipulation is that they should be raw sausages, not fully cooked or smoked sausages. 

Sausages, potatoes and kale on a large blue sheet pan with a pair of tongs and a blue and white striped towel.

Staggered Cooking Times

The potatoes and onion in this dish are really delicious because they get a good long time in the oven to become tender in the middle but crispy on the outsides. The onions caramelize a little and add a sweet note to the potatoes. The potatoes and onions take the longest to cook, so start them on the sheet pan first. Then, just push the potatoes and onions over and add the sausages to the pan. Finally, tuck the kale underneath the sausages and roast everything all together for just as long as you need to get your kale to where you want it to be – just wilted or a little more cooked. 10 minutes is enough for me.

A white dinner plate with sausages, potatoes and kale next to a jar

Ingredient Substitutions

The ingredients in this recipe are very basic, but you do have some room to flex. Because I expect this is something you’ll make in a pinch, with just ingredients you have in your kitchen, here are some substitutions you can make:

  • No gold potatoes? Use red potatoes, white potatoes or even sweet potatoes with just 10 minutes of cooking time before you add the sausages.
  • No Vidalia onion? Use any yellow, white or even red onion. You could also use a few shallots instead, but make sure you cut them in half, rather than slice them.
  • Sausages? Use any kind of sausages as long as they are raw and not pre-cooked. Pork, chicken, turkey, spicy, mild, flavored, plain… whatever you like.  The cooking time will depend on the thickness of the sausage so take that into consideration.
  • No Kale? You can use spinach instead. Oil it well and shorten the cooking time to 5 minutes. 


Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut an Onion

So many recipe start with onions - diced, sliced, julienned, you name it! Here's all you need to know about...View Technique

Advertisement - Continue Below

Sheet Pan Sausages and Potatoes with Kale

  • Prep Time: 5 m
  • Cook Time: 50 m
  • Total Time: 55 m
  • Servings:


  • 1½ to 2 pounds gold potatoes cut in large 2-inch chunks
  • 1 Vidalia onion sliced into thick slices
  • Olive oil
  • Salt and freshly ground black pepper
  • ½ teaspoon dried thyme
  • 1- pound Italian sausage links about 4 links
  • 4 to 6 cups kale torn into large pieces (about ½ bunch)
  • Pinch of crushed red pepper flakes


  1. Pre-heat the oven to 400°F.
  2. Toss the potatoes and onions in a bowl with olive oil, salt, freshly ground pepper and the dried thyme. Spread them out on a large sheet pan.
  3. Bake at 400°F for 20 minutes. Toss the vegetables and push them over to cover two thirds of the baking sheet. Add the sausage links to the empty side of the sheet pan and return the sheet to the oven. Bake for another 20 minutes.
  4. Place the kale in a large bowl and toss with a little olive oil, salt and crushed red pepper flakes. Flip the sausage links over, adding the kale to the sheet pan in between and under the sausage. Toss the potatoes again and return the sheet pan to the oven. Bake for an additional 10 minutes to wilt the kale.
  5. Transfer the sausage to plates and serve with the crispy kale and potatoes and onions.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (1)Post a Reply

  1. This looks great! Almost CSA time, and I start storing up recipes that use lots of fresh produce. Thank you. Linda Clayton

Leave a Reply

Your email address will not be published. Required fields are marked *