Paired with a Märzen/Oktoberfest
Does anyone else feel like life started moving super fast all of a sudden. I mean this winter was saaaaaalooooooowwww. It dragged. It dragged on for months and months…and months. Maybe that’s why things seem to be moving so quickly for me lately. I am usually a pro at planning ahead. I have all of my recipes cooked and photographed weeks (sometimes months) in advance. I just can’t seem to keep the ball rolling lately. I mean, I haven’t gone completely off the handle yet. I still have at least been ahead by a week, but lately, it seems like there just aren’t enough hours in the day. I also have been having an insanely high level of mental block lately. I mean how many more grilled chicken recipes can I come up with before the summer ends!? Sheesh.
Maybe all of this is because Zach and I have an insanely busy summer ahead of us. Just to put things in perspective. My sister is currently visiting. She is pretty easy to entertain, but I still have to play hostess. I drive back with her to upstate NY Sunday morning, and then spend a week in NY/NJ. I fly back to Denver, then we have Zach’s parents visiting us for a while, in which we will be galavanting all over Wyoming and Montana. There’s one thing about living in the middle of every single National Park that remains to be true, every single person that visits us needs to National Park hop. After that, I have a retreat in Utah. AND THEN, Zach and I are in Europe for a month. So yeah, this summer is going to be just a tad insane. I appreciate you guys letting me vent though!
As a result of this insanity, many of my dinner recipes have become blog posts. I try to keep them separate. I really really do, and I did a pretty good job of it this past winter. I like to enjoy dinner, and if I can separate cooking dinner from cooking for this website, I try to. Unfortunately, this has not been the case lately, and this one pan roasted chickens sausage is just one example. I couldn’t not share this recipe though. It’s so super delicious and perfect for just about any family. Make it this summer! It’s also great cooked up in a large cast iron pan and then placed over a hot grill!
I hope you guys enjoy this recipe as much as we do! Pair it with a Märzen/Oktoberfest. It’s the perfect match!
Yields 5-6
10 minPrep Time
45 minCook Time
55 minTotal Time
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Ingredients
- 1/3 cup Märzen/Oktoberfest beer
- 1/2 cup dijon mustard
- 2 tablespoons whole grain mustard
- 1/4 cup mayo
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper
- pinch of cayenne pepper
- 3 pounds Yukon gold potatoes, cut into bite-sized cubes
- 5-6 store-bought smoked chicken sausage links (I used Aidell Roasted Garlic and Gruyere)
- 8 ounces cherry tomatoes, cut in half if they are too large
- fresh parsley, for garnish
Instructions
- Preheat your oven to 375 degrees F, and spray a large cast iron or other oven-safe skillet with a nonstick spray. Place the pan on the stovetop set over medium-high heat. Add the sausages and char on all sides until brown, about 2 minutes on each side. Remove the sausage from the pan and set aside.
- In a medium bowl, whisk together the beer, mustards, mayo, cheese, olive oil, vinegar, garlic powder, onion powder, and salt and black pepper to taste. Add the potatoes and toss to coat. Pour the potatoes in the pan that you seared the sausage in.
- Place the potatoes in the oven and roast for 25 minutes. After 25 minutes, pull the pan out of the oven and place the sausage links on top. Top with the cherry tomatoes. Place the pan back in the oven.
- Roast for an additional 20 minutes or until the tomatoes have blistered. Remove the pan from the oven.
- Serve the roasted chicken sausage with mustard potatoes immediately. Garnish with fresh parsley and enjoy!
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