Sheet Pan Sausages and Mushrooms with Arugula and Croutons

Recipe by Ali Slagle

Serves 4

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons

This is one easy weekend dinner you will have on repeat. The combination of croutons, arugula, and sausage is really delicious.

• 1 lb hot or sweet Italian sausages

• 1 lb mixed mushrooms, I used shiitake, trimmed and quartered

• 5 T olive oil, divided

• Kosher salt and black pepper

• 3 T red wine vinegar

• 1 clove garlic, chopped

• 4 c torn, bite-size pieces of crusty bread

• 2 c arugula

• 1⁄2 c chopped parsley

• Grated Parmesan, for serving

Preheat the oven to 450 degrees. Score sausages in a few places on both sides, being sure not to cut all the way through. Toss sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt, and pepper. Spread out in an even layer and roast until browned and cooked through, 20-25 minutes.

In a small bowl, combine remaining 3 tablespoons olive oil with vinegar and garlic; season to taste with salt and pepper.

When the sausages and mushrooms are done, use a slotted spoon to transfer them to a plate, leaving the drippings behind. Add the torn bread and 1 tablespoon of the vinaigrette to the sheet pan. Roast until the bread is lightly toasted, about 6 minutes.

Add the mushrooms, sausage and arugula to the pan, drizzle and toss with remaining vinaigrette until lightly coated. Stir in parsley, then season to taste with salt and pepper. Sprinkle with Parmesan and serve.