Allspice Apple and Sausage Roast Pan with Croutons and Sage

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allspice apple sausage roast pan with croutons and sage

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 this allspice apple and sausage roast pan:

You simply toss juicy apple wedges and pork sausages with allspice and a bit of olive oil in a cast iron pan and then roast them in the oven along with some sourdough bread cubes and fresh sage leaves.

I had meant for this to be a side dish but it’s so substantial and well-rounded that I ended up calling it a main dish. Either way, it’s perfect comfort food for a cold winter evening.

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Related Post:

If you’re looking for more comforting winter food, I recommend this delicious Beer Cheddar Soup:

beer cheddar soup bread

allspice apple sausage roast pan with croutons and sage
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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. It's 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: allspice, sage, sausage
Servings: 4
Author: Nicole Branan | The Spice Train

Ingredients:

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

Instructions:

  • Heat the oven to 400 degrees F.
  • Toss the sausages and the apple wedges with the olive oil and the allspice.
  • Transfer to a baking pan and roast in the oven for 30 minutes.
  • Add the sage leaves and the bread cubes to the pan, sprinkle with a little bit of salt and pepper 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.

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20 comments

  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.

    Jay

    • 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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