Sheet Pan Italian Sausages with Mustard Vinaigrette

Tarantino Gourmet Sausage

Mustard Vinaigrette

• 1 Tbsp Dijon mustard
• 3 Tbsp olive oil
• 2 Tbsp lemon juice

Sausaes

• 2.5 lbs Tarantino Gourmet Mild Italian Sausage, about 10 sausages
• 1.5 lbs baby potatoes, washed and cut in half lengthwise
• 9.5 lbs baby bell peppers, about 14, seeded and cut in half linghtwise
• 1 red onion, but into thick wedges and separated
• 0.5 head of green cabbage, but into intact wedges
• 4 garlic cloves, thinly sliced
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 2 Tbsp olive oil
• 1 cut chopped parsley

Preheat oven on 450 F. Prepare the vinaigrette: Wisk the mustard, olive oil and lemon juice together; set aside.

Score sausages, being careful not to cut all the way though. Combine potatoes, peppers, onion, and cabbage in a large bowl. Sprinkle with garlic, salt, pepper, paprika and olive oil, and toss until all vegetables are coated with olive oil and seasonings. Spread vegetables on a large sheet pan, then nestle in sausage. Roast sausages and vegetables for 15 minutes on middle oven rack. Turn sausages over and roast for 15 minutes more. Sausages are done when as inserted meat thermometer registers 170 F. Remove sheet pan from oven. Drizzle with the vinaigrette, then sprinkle parsley on top.

Makes 5 to 6 serveings.