Roasted Sausage with Watercress
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Roasted sausages pair beautifully with peppery watercress, which is packed with vitamins and antioxidants that make you feel good about what you're eating. The simple vinaigrette with lemon juice and Dijon mustard brings everything to life, creating a balanced meal that tastes far more impressive than the effort required. Best of all, you probably have most of these ingredients on hand already, making it an affordable go to for busy nights when you want something satisfying and fresh.
Ella x
Ingredients
- 8italian sausages(about 2 lbs total)
- 1420 mlfresh watercress(roughly chopped)
- 3shallots(thinly sliced)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoondijon mustard
- 1 teaspoonhoney
- 1 tablespoonred wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspooncrushed red pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F. Place sausages on a large rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and roll to coat evenly.
Tip: Pierce each sausage once with a fork to prevent bursting during cooking.
- 2
Roast the sausages for 22-25 minutes, turning halfway through, until the exterior is deeply browned and an instant-read thermometer reads 160°F in the center.
Tip: Don't skip the turning—it ensures even caramelization on all sides.
- 3
While sausages roast, warm 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced shallots and cook for 8-10 minutes, stirring occasionally, until they're golden and caramelized.
Tip: Lower heat if shallots begin to char; you want them sweet and tender.
- 4
Add minced garlic to the shallots and cook for 1 minute until fragrant. Remove from heat and set aside.
- 5
In a small bowl, whisk together lemon juice, Dijon mustard, honey, red wine vinegar, remaining 1 tablespoon olive oil, sea salt, black pepper, and red pepper flakes to create the dressing.
Tip: Taste and adjust acidity or mustard to your preference.
- 6
Place chopped watercress in a large serving bowl. Pour half of the warm shallot-garlic mixture over the greens and toss gently to wilt slightly.
Tip: The residual heat will soften the watercress while maintaining its peppery bite.
- 7
Arrange the roasted sausages over the watercress. Drizzle the lemon-garlic dressing over everything and top with remaining caramelized shallots.
- 8
Serve immediately while the sausages are still warm and the greens are slightly wilted but still vibrant.
Tip: Pair with crusty bread or roasted potatoes for a heartier meal.
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