Sheet Pan Sausages and Mushrooms with Croutons
Adapted from Ali Slagle/NYT Cooking
Feeds 4; 20 mins of active cooking, 30 minutes of passive cooking (Can be largely assembled ahead of time and kept in fridge until ready to roast)
Ingredients
1lb of your favorite sausages
1lb cremini mushrooms, chopped into 1/2 inch pieces
5 Tbsp extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
3 Tbsp red wine vinegar, plus more as needed
1 garlic clove, coarsely chopped
4 cups torn, bite-size pieces of crusty bread (6 to 8 ounces)
2 cups arugula or spinach
1/4 cup minced fresh chives
Finely grated Parmesan, for serving
Preparation
Heat the oven to 450 degrees. Remove sausage meat from casings and roll into 1" mini meatballs. Toss the meatballs and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. (NOTE: You can prep it up to this point and then keep it in the fridge for a few hours until you’re ready to cook). Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
Add the mushrooms and arugula/spinach to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the chives, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and enjoy!
