Turkey Apple Sausage and Rutabaga Sheetpan Dinner
Chicken apple sausage is one of those things that instantly reminds me of childhood, as it was pretty much the only sausage my family ate growing up. I got this turkey apple sausage spiral from Koch Farms quite a while ago, and it’s been sitting in my chest freezer, waiting for the perfect moment to arrive! Well this past week’s rutabaga was the magical ingredient I was waiting for. Peppery and savory, it’s one of my English husband’s favorite vegetables, and pairs perfectly with apples, so I knew this would be a winner! This recipe will feed 3-4, but you might want to double it because we ate most of it in one sitting!
Ingredients
1½ lb Turkey Apple Sausage (1 pkg)
1 piece rutabaga
2 Tbsp extra virgin olive oil
1½ tsp kosher salt
1 tsp ground coriander
½ tsp paprika
pinch nutmeg
few sprigs thyme
2 Tbsp apple cider vinegar
Directions
- Preheat oven to 425F. Take the sausage out of the fridge and allow to come to room temperature. Line a sheet pan with foil.
- Peel the rutabaga and slice it, about ¼ inch thick. Place in a large bowl, and drizzle 1 tablespoon of olive oil over, using your hands to make sure each slice is coated on both sides.
- In a small ramekin, combine the salt, coriander, paprika and nutmeg. Mix well, then sprinkle over the rutabaga in batches, massaging the spice blend evenly into the rutabaga.
- Shingle the rutabaga slices on the sheetpan, overlapping by quite a bit. The rutabaga will shrink as it cooks, and you want the slices to stay overlapped.
- Place the thyme sprigs on top of the rutabaga, spread out over the center of the sheetpan, and then lay the spiral of sausage over the top. Brush the sausage with the remaining tablespoon of olive oil, then place the sheetpan in the oven.
- Bake for 25 minutes, until the edges of the rutabaga are turning golden, then take the sheetpan out of the oven and drizzle the apple cider vinegar around the rutabaga slices.
- Carefully place back in the oven, and roast another 15-20 minutes, until the rutabaga is fork tender and the sausage is golden.
Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
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