Sausage Plate Recipe

Preheat & prep vegetables

Preheat oven to 425°F (220°C). Wash and halve small Yukon gold potatoes. Cut red bell pepper into 1/2" pieces and red onion into wedges. Toss potatoes, bell pepper, and onion in a bowl with 1 tbs olive oil, 1/2 tsp coarse sea salt, 1/2 tsp freshly ground black pepper and 1 tsp smoked paprika.

Slice optional kielbasa or chorizo into 1/4" rounds and set aside. Mince garlic, chop herbs, slice cornichons, and slice bread if using.

Roast

Spread the seasoned potatoes, peppers and onion on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning once, until potatoes are golden and tender. Remove from oven and keep warm.

Sear and finish

While vegetables roast, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the whole pork sausages and sear 2–3 minutes per side until browned. Reduce heat to medium, add minced garlic and chopped rosemary or thyme, sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper; continue cooking, turning occasionally, until sausages reach an internal temperature of 160°F (71°C), about 8–10 more minutes. If using smoked kielbasa or chorizo slices, add them to the pan in the last 3–4 minutes to brown and warm through.

If sausages are thicker and taking longer, add 1/4 cup water or beer to the pan, cover for 3–4 minutes to finish cooking, then uncover to evaporate liquid and re-brown.

Toast bread

Brush bread slices lightly with butter and toast in a hot skillet or under broiler until golden (1–2 minutes per side). Keep warm.

Make honey-Dijon

In a small bowl, whisk together Dijon mustard, whole-grain mustard and honey. Taste and adjust honey for sweetness or a pinch of salt if needed.

On a large serving platter, arrange the roasted potatoes and vegetables on one side, place the browned whole sausages and sliced kielbasa/chorizo on the other. Nestle a handful of baby spinach or arugula next to the vegetables so it wilts slightly from the warm items.

Add small bowls or dollops of Dijon-honey mustard and whole-grain mustard. Scatter sliced cornichons and chopped parsley over the plate. Place toasted bread slices alongside and lemon wedges on the side for squeezing.

Serve immediately, encouraging guests to slice sausages and build bites with bread, mustard, pickles and roasted veg.