Allspice Apple and Sausage Roast Pan with Croutons and Sage

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This allspice apple and sausage roast pan is the perfect comfort food for a cold winter evening and it couldn’t be easier to make; you just put all ingredients into one cast iron pan and roast them in the oven.

A cast iron pan with roasted apple, sausage and croutons and a beer in the background.

This post was originally published on March 7, 2016.

Roast pans are one of my favorites this time of year, they are easy to prepare and so comforting. The one I have here is a perfect mix of sweet and savory.

How to make allspice apple and sausage roast pan:

Start by tossing juicy apple wedges from 1 Honeycrisp apple and 4 pork sausages with 1/4 teaspoon ground allspice and 1 tablespoon olive oil in a bowl.

Transfer the mix to a cast iron pan and roast for 30 minutes in a 400-degree oven.

Apple wedges, raw sausages, allspice and olive oil in a bowl and in a cast iron pan.

Add 1 cup sourdough bread cubes along with 12 roughly chopped fresh sage leaves to the pan.

Stir everything well and then return the pan to the oven for another 15 minutes.

A wooden cutting board with bread and fresh sage and a cast iron pan with roasted sausage and apple.

More comforting winter recipes:

A cast iron pan with roasted apple, sausage and croutons and a beer in the background.
Print Recipe
5 from 6 votes

Allspice Apple and Sausage Roast Pan with Croutons and Sage

A great recipe for a delicious apple and sausage roast pan that’s perfect for fall and winter. Easy to prepare and a comforting mix of sweet and savory!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: sausage roast
Servings: 4
Calories: 490kcal


  • 4 pork sausages
  • 1 apple, cored and cut into wedges (Honeycrisp work very well here)
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground allspice
  • 1 cup bread cubes, cut from a high-quality sourdough bread
  • 12 sage leaves, roughly chopped


  • Heat the oven to 400 degrees F.
  • Toss the sausages and the apple wedges with the olive oil and the allspice.
  • Transfer to a cast iron pan and roast in the oven for 30 minutes.
  • Add the sage leaves and the bread cubes to the pan and stir well.
  • Return the pan to the oven and roast for another 15 minutes, until everything is nicely browned and the sausages are fully cooked.
  • Slice the sausages into bite-sized pieces and serve.


Calories: 490kcal

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A cast iron pan with roasted apple, sausage and croutons and a beer in the background.


  1. Jay @ IndustryEats says:

    Hi Nicole,

    Now we’re talking! I love the way you incorporated the cast iron in this recipe. I dream about cast iron and when I saw your skillet in this post, I had to break my silence. Great job. The recipe looks delicious, but I have to say, I found joy in reading through food styling and photography notes at the end. It’s refreshing to get some behind the scenes commentary. I appreciate that.

    Keep up the good work. Always a fan.


    • Nicole B. says:

      That is so wonderful to hear, Jay, thank you so much for leaving such a nice comment! I love my cast iron, it’s great for cooking and great for photographs. :)

    • Nicole B. says:

      Thank you, Mary Ann! Sausage is sometimes really irresistible, isn’t it? In that respect it’s in the same category as bacon. :)

  2. Wendi Spraker says:

    Well, how about that! I didn’t know that my friend Marisa hung out here! But there she is right above me in the comment thread!

    This recipe looks completely lovely and like exactly what I am craving right now!

    I do have a question – as I am considering a new lens for my Nikon. With the 105mm that you use for this shot – how far away from the scene are you shooting? I am currently using a 50mm 1:1.8 Nikon Nikkor lens. I would LOVE to have a Nikon lens with the Vibration reduction. Do you find that VR makes a huge difference? I assume it does and that is probably why you use it.

    Thank you for your help!

    • Nicole B. says:

      Oh, I feel so good to be the cool hangout blog! ;) I just measured and the front of my lens was about 40 inches away from the food in this photo. I use the 105mm because I love the focal length (and because it’s a macro lens that gives me the option to go very close if I want to), I’m actually not concerned with vibration reduction, as a matter of fact the particular model of lens I have (it’s an older model) doesn’t have VR.

  3. Marisa Franca @ All Our Way says:

    I’ve never thought of that combination — it sounds very German to me — especially with the apples and allspice. We have sage in our garden and I certainly hope it made it through the winter. We simply love the flavor and now you’ve given me an idea for another combination. Now inquiring (nosey) minds want to know — who drinks the beer after the shoot?? Do you get volunteers for quality control :-) ? And your shot looks like it was taken at a Rathskeller– not that I’ve ever been in one but that is what I imagine it would look like. Great recipe!!!

    • Nicole B. says:

      Rathskeller – I love it! That is exactly the type of atmosphere I was going for, dark and broody but still somewhat sophisticated. Good question about who drinks the beer, it depends. Sometimes I just pour it down the drain, like when I shoot in the mornings. Other times my husband may drink it if he’s around or I may drink it myself (I’m definitely not a hug beer fan but if it’s dinner time and warm weather I’m sometimes in the mood for it). :)

  4. Louise | Cygnet Kitchen says:

    This is the sort of dish that I love to come home to after a long day! I only usually use allspice in baking but love the idea of combining with sage in this dish! You are as always a genius with spicing! Lovely moody shot too. x

    • Nicole B. says:

      Thank you so much, that is such a nice thing to say, Louise! :) I used to use allspice only in baking but I’ve found that it’s surprisingly versatile, it goes with almost anything!

    • Nicole B. says:

      Thank you, Angela! I did like the color of the apples too, much more pale than the raw apples were but still pretty. :)

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