This sheet-pan pork sausage with potatoes and green beans is the kind of weeknight dinner that does it all: hearty, balanced, and easy enough to make on autopilot. Everything roasts together on one pan for crisp-edged potatoes, juicy sausage, and tender green beans.
Why you’ll love this sheet-pan dinner
- One pan, easy cleanup: No juggling multiple pots and pans.
- Great texture: Potatoes get crispy while sausage stays juicy.
- Flexible: Use your favorite pork sausage flavor (mild, hot, Italian, smoked).
- Meal-prep friendly: Reheats well for lunches.
Ingredients you’ll need
- Pork sausage links (or rope sausage cut into chunks)
- Baby potatoes (Yukon gold or red), halved
- Fresh green beans, trimmed
- Olive oil
- Garlic powder
- Smoked paprika (or regular paprika)
- Italian seasoning (optional but great)
- Kosher salt and black pepper
- Lemon wedges (optional for serving)
How to make sheet-pan pork sausage with potatoes and green beans
1) Heat the oven. Preheat to 425°F. Line a rimmed sheet pan with parchment paper or foil for faster cleanup.
2) Start the potatoes first. Toss halved potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread cut-side down in a single layer. Roast for 15 minutes to give them a head start.
3) Add sausage. Nestle sausage links (or sausage chunks) among the potatoes. Roast 10 minutes.
4) Add green beans. Toss green beans with a little olive oil, salt, and pepper. Add to the pan and roast 10–15 minutes more, until potatoes are crisp-tender, beans are tender with blistered spots, and sausage is cooked through.
5) Finish and serve. Squeeze lemon over the pan (optional) and serve hot. If you like extra heat, add red pepper flakes.
Timing and doneness tips
- Potatoes: They’re done when a fork slides in easily and the edges look browned.
- Sausage: Cook to 160°F internal for pork sausage.
- Green beans: Add them at the end so they stay bright and don’t turn mushy.
Easy variations
- Swap the seasoning: Cajun seasoning, ranch seasoning, or a simple rosemary-garlic blend.
- Add onions or bell peppers: Add with the sausage so they soften and caramelize.
- Make it extra crispy: Broil 1–2 minutes at the end (watch closely).
What to serve with it
- Simple side salad with vinaigrette
- Crusty bread to soak up pan juices
- Mustard or aioli for dipping the sausage
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on a sheet pan at 400°F for 8–12 minutes (best for re-crisping). Microwave works too, but potatoes will be softer.
- Freeze: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Sheet-Pan Pork Sausage with Potatoes and Green Beans (Printable Recipe)
Servings: 4
Time: 10 minutes prep, 35–40 minutes cook
Ingredients
- 1 1/2 lb baby potatoes, halved
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp Italian seasoning (optional)
- 1 lb pork sausage links (about 5–6 links) or rope sausage cut into 2-inch pieces
- 12 oz green beans, trimmed
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment or foil.
- Toss potatoes with 1 1/2 tbsp olive oil, 3/4 tsp salt, pepper, garlic powder, paprika, and Italian seasoning (if using). Spread on the pan cut-side down. Roast 15 minutes.
- Add sausage to the pan and roast 10 minutes.
- Toss green beans with remaining 1/2 tbsp olive oil and remaining 1/4 tsp salt. Add to the pan. Roast 10–15 minutes, until sausage is cooked through (160°F) and potatoes are tender and browned.
- Serve immediately with lemon wedges if desired.
