Sheet Tray Hasselback Smoked Sausage

Sheet Tray Hasselback Smoked Sausage


  • 1 smoked sausage ring
  • 1 or 2 bell peppers, sliced about 3/8” thick
  • 1 large onion, sliced about 3/8” thick
  • salt & pepper to taste
  • 2 tablespoons of preserves, jam or jelly
  • 2 tablespoons mustard


Preheat oven to 425 degrees F. Line a sheet tray with foil.

Slice peppers & onions, salt & pepper to taste (note: sausage will later be placed on top of the vegetables, and will give off salty juices as it cooks so don’t over salt) and place on sheet tray. Place in oven as you prepare the sausage.

Put sausage on a cutting board with chopsticks or skewers on either side to stop knife from slicing all the way through as you cut the sausage into 1/4″ rounds, still attached at the bottom.

Remove vegetables, stir, place sausage on top and return to the oven. Mix together the preserves and mustard (if preserves are cold, they mix better if placed in the microwave for a few seconds) and baste the sausage. Cook for around 20 to 25 minutes more, basting the sausage two or three times, until the vegetables have softened and picked up some color and the sausage is glazed nicely. Stir the vegetables as needed.

Keywords: Bell Peppers, German, Jam Jelly or Preserves, Pork, Sausage, smoked sausage

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