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Sausage Traybake with Apples and Onions
Wide, low-sided baking sheets are ideal for oven-easy dinners; they facilitate heat circulation for better browning. We pair savory sausages with sweet apples and onions, which get a flavor boost from spicy mustard; a glug of hard apple cider or beer is used to deglaze the baking sheet. We love the double dose of apple flavor from cider, though a crisp lager or malty amber beer also is delicious; if you prefer, use low-sodium chicken broth instead. Select apples with a firm texture yet thin skin that stays tender during roasting. Honeycrisp and Gala are good options.
4 to 6
Servings
40 minutes
15 minutes active
Ingredients
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2
medium red OR yellow onions, halved and sliced about ½ inch thick
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1
tablespoon torn fresh sage OR 2 teaspoons fresh thyme, plus chopped sage or thyme to serve
Directions
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01Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the onions, torn sage, oil and ½ teaspoon each salt and pepper; distribute in an even layer. Roast until the onions begin to soften and brown, about 10 minutes.
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