Roasted Sausage with Potato

Instructions

1. 1

   Preheat your oven to 425°F. Pat the sausages dry with paper towels and prick each one several times with a fork to prevent bursting during cooking.

   Tip: Dry sausages will brown better and create a more flavorful crust.

2. 2

   In a large roasting pan, combine the cubed potatoes, onion wedges, and minced garlic. Drizzle with olive oil and toss until evenly coated.

3. 3

   Sprinkle the paprika, salt, pepper, and chopped thyme over the potato mixture. Gently toss again to distribute the seasonings evenly.

   Tip: Reserve a sprig of rosemary to place on top for aroma and presentation.

4. 4

   Arrange the sausages on top of the potatoes in a single layer. Tuck the rosemary sprigs between the sausages and potatoes.

5. 5

   Pour the chicken broth around the potatoes and sausages, being careful not to wash away the seasoning.

   Tip: The broth will create a light sauce and keep everything moist as it roasts.

6. 6

   Roast in the preheated oven for 30-35 minutes, stirring the potatoes halfway through cooking. Sausages should be browned and potatoes fork-tender.

   Tip: If potatoes seem dry after 20 minutes, add another quarter cup of broth.

7. 7

   Remove from the oven and let rest for 5 minutes before serving. Discard the rosemary sprigs and taste for seasoning, adjusting salt and pepper as needed.

   Tip: Resting time allows juices to redistribute for more tender sausages.