Sausage and Greens Sheet-Pan Dinner
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This Italian sausage and greens traybake is a fantastic high-protein dinner that delivers bold flavours with minimal washing up. Earthy kale and golden new potatoes are roasted alongside succulent sausages, then finished with a vibrant honey and sherry vinegar dressing. It is a wonderful example of how simple, high-quality ingredients can be transformed into a nourishing meal when roasted at a high temperature to achieve a perfect balance of textures and char.
Ideal for busy weeknights, this one-pan wonder is flexible enough for any season. You can use either sweet or spicy Italian sausages depending on your preference for heat, and the sturdy greens become beautifully crisp in the oven. This satisfying dish is packed with iron and protein, making it a wholesome choice for the whole family that fits effortlessly into a healthy lifestyle.
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Ingredients for Sausage and Greens Sheet-Pan Dinner
675g micro potatoes (about 1" in diameter) or new potatoes, cut into 1" pieces
120ml extra-virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/2 teaspoons freshly ground black pepper, divided
450g (about 4 links) uncooked sweet or spicy Italian sausage
45ml sherry or red wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces
How to make Sausage and Greens Sheet-Pan Dinner
Back to contentsPreheat oven to 232°C. Toss potatoes, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoons pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes.
Meanwhile, whisk vinegar, mustard, honey, and remaining 6 tablespoons olive oil, 3/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Pour about 60ml dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 tablespoons ) dressing, using your hands to massage dressing evenly into leaves.
Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3–5 minutes.
Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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