Roasted Sausage with Mushroom
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and requires minimal fuss. Roasted sausage with mushroom is a complete meal that feels restaurant quality but honestly couldn't be simpler to make. The cremini and oyster mushrooms absorb all those savory flavors from the wine and garlic while providing wonderful umami and being packed with antioxidants. Everything roasts on a single pan, which means less cleanup for me and more time enjoying dinner with loved ones. The combination of juicy sausages and tender mushrooms is absolutely irresistible, and I promise you'll be making this again and again.
Ella x
Ingredients
- 8italian sausage links(about 2 lbs)
- ½ kgcremini mushrooms(halved)
- 227 goyster mushrooms(torn into chunks)
- 6garlic cloves(minced)
- 1red onion(cut into wedges)
- 3 sprigsfresh thyme
- 177 mldry white wine
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 118 mlchicken broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the sausage links dry with paper towels to help them brown better.
Tip: Dry sausages brown more evenly and develop better color.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the sausages on all sides for about 6-8 minutes total, then remove and set aside on a plate.
Tip: Don't worry if they're not fully cooked through; they'll finish in the oven.
- 3
In the same skillet, add the halved cremini and torn oyster mushrooms, cooking for 4 minutes until they begin to release their moisture and turn golden.
Tip: Don't stir too frequently; let mushrooms develop a nice caramelized surface.
- 4
Add the minced garlic and red onion wedges to the skillet, stirring constantly for 1-2 minutes until fragrant.
Tip: Garlic burns quickly, so watch carefully during this step.
- 5
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Tip: These browned bits add incredible depth of flavor to your dish.
- 6
Return the sausages to the skillet. Add the chicken broth, balsamic vinegar, fresh thyme sprigs, sea salt, and black pepper. Stir gently to combine.
Tip: Make sure the sausages are nestled among the mushrooms for even roasting.
- 7
Transfer the entire skillet to the preheated oven and roast for 18-22 minutes until the sausages are cooked through and the liquid has reduced to a glossy sauce.
Tip: The internal temperature of the sausage should reach 160°F (71°C).
- 8
Remove from the oven and let rest for 2 minutes. Discard the thyme sprigs and garnish with fresh chopped parsley before serving.
Tip: Resting allows the juices to redistribute through the sausages.
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