Sausage Plate Recipe

Prepare and sear sausages

Bring sausages to room temperature for 15 minutes. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Add sausages in a single layer and sear 2–3 minutes per side until golden-brown.

Finish cooking

Reduce heat to medium-low, add 1 teaspoon butter if desired, cover and cook for 6–8 more minutes, turning once, until internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for chicken sausages. Remove from pan and let rest 5 minutes before serving.

While sausages rest, cut Yukon potatoes into 1/2-inch cubes (no need to peel). Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon pepper. Spread on a sheet pan or cast-iron skillet in a single layer.

Roast at 425°F (220°C) in a preheated oven for 20–25 minutes, turning once at 12 minutes, until golden and crisp on edges and tender inside. Remove, toss with chopped parsley and keep warm.

While potatoes roast, heat a separate skillet over medium-high heat and add 1 tablespoon olive oil. Add sliced peppers and onions, season with 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon smoked paprika.

Sauté, stirring occasionally, 6–8 minutes until peppers are softened with a little caramelization. Reduce heat if they begin to brown too quickly. Keep warm.

Toss corn kernels with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika (or chili powder) and 1/2 teaspoon salt. Spread on a small sheet pan or skillet.

Roast in the 425°F (220°C) oven for 10–12 minutes, stirring once, until slightly blistered and fragrant. Alternatively, cook in a hot skillet 6–8 minutes until charred in spots. Keep warm.

While other components cook, make the chimichurri: in a food processor pulse parsley, cilantro (if using), and garlic 3–4 times to chop. Add 1 tablespoon red wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 tablespoon lemon juice (optional). Pulse until combined but still slightly chunky. Taste and adjust salt, acid, or oil as needed.

Let chimichurri rest at room temperature for at least 10 minutes to allow flavors to meld. Transfer to a small bowl for serving.

Arrange sausages on a platter or individual plates. Spoon a generous amount of chimichurri over the sausages or serve on the side for dipping.

Mound roasted Yukon potatoes, bell pepper & onion medley, and roasted corn beside the sausages. Garnish with fresh cilantro or parsley and lemon wedges. Serve immediately.