Dijon Roasted Sausage and Baby Potatoes

I noticed that my last few posts have been “girly” food: chocolates, brussels sprouts, lentils, granola. Today I wanted to make sure that I am still appealing to my male readers – I know you’re out there! (Hi, Dad!)

So here’s some meat and potatoes for you guys. This started out as my version of Bangers and Mash for my company’s St. Patrick’s Day potluck. Then I thought of adding more flavor – mustard, garlic, rosemary – and so now we have Dijon Roasted Sausage and Baby Potatoes.

Message to the men: don’t let the word “baby” turn you off. This is a dish that’s inherently masculine, but I, of course, made it adorable. It’s an extremely easy dinner/potluck/picnic idea, so easy that I felt like I was cheating. And in reality, this appeals to both males (sausage, good; potatoes, good.) and females (those teeny tiny potatoes!)

I really liked the flavor and texture from the whole grain Dijon mustard. And on that note, have you ever wondered why there are so many kinds of mustards but really, only one dominant kind (and brand) of ketchup? I always think about the Ketchup Conundrum by Malcolm Gladwell where he examined why mustard varieties have expanded while ketchup has remained comparatively constant, with Heinz’s leading the pack.

I used a mix of fingerling potatoes (I cut the longer ones in half) and wee bee pee wee potatoes (that is seriously how they are labeled in Whole Foods – see above picture).

I roasted the potatoes and sausages separately, because the potatoes need about 45 minutes to cook…

… while the smoked sausages I used where already fully cooked and just needed to be warmed, so I just popped them in the oven – coated with the mustard mixture – for 15 minutes.

As a result, the potatoes came out perfectly crisp and dry, with the Dijon turning into a flavorful crust, while the sausages stayed tender and juicy, with more wet pearls of mustard grain.

Dijon Roasted Sausages and Baby Potatoes

Ingredients

2 lbs of smoked sausages (I used 3 packs of little beef smokies)
2 lbs small fingerling potatoes (or regular potatoes, cut into roughly uniform sizes)
1/3 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon
3 garlic cloves, minced
2 sprigs rosemary
1 teaspoon finely grated lemon rind
1 teaspoon coarse kosher salt
freshly ground pepper

Directions

  1. Preheat oven to 425 degrees F.
  2. Whisk mustard, olive oil, lemon juice, garlic, oregano, lemon rind, and salt in large bowl to blend. Add potatoes, sprinkle generously with freshly ground black pepper, and toss to coat. Place potatoes in a large baking sheet lined with foil, leaving excess mustard mixture behind in the bowl. Roast for about 45 minutes or longer, turning potatoes midway, until the potatoes are crusty outside and tender inside.
  3. While the potatoes are cooking, toss the sausage into the remaining mustard mix. Spread evenly on a separate baking sheet lined with foil. Place inside the oven about 30 minutes after the potatoes, and roast for 15 minutes.
  4. Take out both baking sheets from oven and toss potatoes and sausages together. Serve warm or at room temperature.

recipe adapted from Smitten Kitchen

 

Don’t drink too much if you’re celebrating St. Patrick’s Day – or at least have some meat and potatoes to absorb all that Guinness and Baileys. Enjoy!

   

26 Responses to “Dijon Roasted Sausage and Baby Potatoes”

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    Lindsay @ biking before bed posted March 17, 2012 at 12:34 pm

    I never thought about how there are not many varieties of ketchup… Well minus when Heinz tried out that blue one for kids awhile back:) hope you have a happy St Pattys day!

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    Ranjani @ Four Seasons of Food posted March 17, 2012 at 1:14 pm

    I am not a meat-and-potatoes type person, but I have to say, this looks amazing! You certainly made man food appealing to me

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    MelissaNibbles posted March 17, 2012 at 6:05 pm

    I imagine this must not only taste great, but smell amazing while it’s cooking!

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    honeywhatscooking posted March 17, 2012 at 8:24 pm

    this looks so good, anything with rosemary and potatoes tastes amazing!

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    A Plum By Any Other Name posted March 18, 2012 at 7:53 am

    Never thought about the whole ketchup thing, but you’re absolutely right! Also, I’d like to make the argument that brussels sprouts can be decidedly unfeminine… if you get my drift. ;) (Side note: have you had the buffalo fried brussels sprouts at highland kitchen?!) Your sausage look so good, BTW!

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    Megan posted March 18, 2012 at 9:17 am

    Adorable! I love those little potatoes and buy them all the time! Pairing them with mini sausages is such a great idea!

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    Emily @ A Cambridge Story posted March 18, 2012 at 9:58 am

    Those little sausages are so cute!! A nice dijon sauce on potatoes is such a nice touch, something I should do more of!

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    Amy (Savory Moments) posted March 18, 2012 at 1:06 pm

    Sausage and mustard are a must have combination for me – roasting them together with some baby potatoes sounds delicious!

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    Colleen @ Culinary Colleen posted March 18, 2012 at 10:40 pm

    This looks so adorable and delicious! I’m totally making this for the St. Patricks day brunch I’m already planning for next year.

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    Sacha posted March 18, 2012 at 11:05 pm

    I make the original potato recipe often and sometimes combine it with carrots, too! It’s one of my favorites and sausage can only make it better :)

    • Bianca Garcia replied March 19th, 2012 at 12:40 pm

      Oooh adding carrots is an awesome idea!

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    Meghan posted March 19, 2012 at 7:59 am

    I love those little potatoes!

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    Elizabeth posted March 19, 2012 at 8:05 am

    I love mustard in just about anything, especially on creamy potatoes

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    Joanne posted March 19, 2012 at 8:33 am

    I never thought of brussels sprouts as girly food….but now that you’ve mentioned it, most girls I know do have a penchant for them while most guys are like “ewww gross!”. But that’s the way it is for most vegetables. :P

    I love dijon mustard and potatoes…they’re kind of a match made in heaven!

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    Michelle posted March 19, 2012 at 10:10 am

    You know that I LOVE adding mustard to dishes. This looks great…for both the ladies and the guys!

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    Shannon posted March 19, 2012 at 10:53 am

    ooh, the dijon and potatoes totally make this dish :) guess i like man food too! haha

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    Simply Life posted March 19, 2012 at 9:11 pm

    I never think to use baby potatoes but these look fabulous!

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    grace posted March 20, 2012 at 3:02 am

    does my love of meat and potatoes make me less of a woman? i hope not. this is great, and as someone who has seen many versions of the combination, i can’t believe this hasn’t graced my table–the similar sizes of the two make it an obvious winner!

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    Daisy posted March 20, 2012 at 11:07 am

    how nice of you to think about your male readers!! this manly dish looks excellent.

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    Megan @ Megan's Munchies posted March 20, 2012 at 11:30 am

    Yum!!! This looks delicious!

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    Susan (Oliepants) posted March 20, 2012 at 3:57 pm

    Okay I’ve only had those smokies drenched in ketchup. This combo is awesome!!!!

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    Asmita posted March 21, 2012 at 12:47 pm

    Looks so delicious!!!

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    Chung-Ah | Damn Delicious posted March 22, 2012 at 5:33 am

    I love that you make dishes for ALL your readers. That being said, I absolutely love this dish. I don’t care how “manly” it is – I need potatoes and sausage in my diet too!

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    Jen @ Jen's Favorite Cookies posted March 22, 2012 at 11:52 am

    Yum! This looks so delicious right now. I love something hearty and un-complicated. I think my family might just get to experience this recipe this week! Love those meat & potatoes dishes!

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    Amy @ Elephant Eats posted March 23, 2012 at 11:08 am

    What a great, simple meal! I’m totally making this next week :)

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