Smoked Sausage, Potatoes & Corn is a filling one-pan dinner! It’s loaded with smoky sausage, crispy potatoes, sweet corn, and tender peppers, all seasoned to perfection.
Smoked Sausage, Potatoes, & Corn
This is one of my go-to easy meals! It’s quick to make and full of delicious flavors and hearty textures. Roasted veggies and smoky sausage is always a winning combo!
For a fun family dinner, serve it right from the sheet pan with buttered baguette slices to soak up the flavorful pan juices—it’s so good! And don’t skip the lemon—it adds the perfect bright finish!
Ingredients:
What you’ll need to make this One Pan Sausage, Potatoes, and Corn recipe:
- Baby Potatoes: Cut in half so they cook evenly and faster. Keep the skin on for more flavor and texture.
- Smoked Sausage: Any kind works. Beef or pork is richer, while chicken or turkey is lighter.
- Red Pepper: Cut into similar-sized pieces so they cook to an even crisp-tender.
- Red Onion: Slice thin so it softens and gets sweeter as it cooks.
- Frozen Corn: Use fire-roasted for extra smoky flavor. No need to thaw first!
- Garlic Cloves: Smash them to add flavor to the potatoes; toss out after baking.
- Paprika: Smoked paprika gives a deeper flavor with more spice. Use regular paprika if you’d prefer
Sausage, Potatoes, and Corn: The Finishing Touches
- Lemon Juice: Squeeze fresh lemon over the dish to brighten the flavors.
- Fresh Parsley: Optional but adds a nice color and freshness.
- Toasted Baguette: Great for soaking up the juices and adding a crunchy side.
How To Make Sausage, Potatoes, & Corn
- Prep and roast potatoes: Halve potatoes, toss with oil, paprika, garlic, salt, and pepper. Roast at 400°F for 15 minutes.
- Add sausage and veggies: Toss potatoes, then add sausage, red pepper, and onion with oil, paprika, garlic powder, salt, and pepper. Roast for 15 minutes.
- Add corn: Toss everything, add corn, and bake for 5 more minutes.
- Finish and serve: Drizzle with lemon juice, sprinkle parsley, and serve with buttered baguette slices.
Storage
- This sausage, potatoes, and corn dish is best enjoyed fresh right out of the oven for the best flavors and textures.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to bring back some crispness.
- Avoid freezing, as the textures may change.
More Recipes Using Smoked Sausage
- One-Pan Potatoes and Sausage with asparagus and carrots
- One Pan Italian Sausage and Veggies with Italian seasonings
- Sweet Potato And Sausage with red pepper
- Tin Foil Sausage and Veggies Dinner a great campfire meal!
- Pesto and Sausage with sun-dried tomatoes
Sausage, Potatoes, and Corn
Smoked Sausage, Potatoes, & Corn is a hearty & filling meal made on one pan! Smoked sausage, golden potatoes, crisp corn, and tender peppers with the best seasoning blend.
Equipment
- Large pan 18×13-inch
Ingredients
Add First
- 1 pound baby gold potatoes halved
- 2 tablespoons olive oil
- 1/2 teaspoon paprika I use smoked
- 6 garlic cloves smashed
- Salt and pepper
Add Next
- 12 ounces smoked sausage thinly sliced, see note 1
- 1 red pepper cut to 1-inch pieces
- 1 red onion halved then thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
Add Later
- 2 cups frozen corn I like fire-roasted
- 1 large lemon
- Fresh parsley optional
- Toasted and buttered baguette slices optional, for serving
Instructions
- Preheat the oven to 400°F.
- Toss the “Add First” ingredients with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper) on an 18×13-inch sheet pan and bake for 15 minutes.
- Remove the pan from the oven and toss the potatoes with a spatula. Add the “Add Next” ingredients, seasoning with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss until everything is well coated, then spread out evenly on the pan. Bake for another 15 minutes.
- Remove the pan and toss again. Bake for an additional 5-10 minutes, until the veggies are tender with some char. Add the corn, toss, and bake for 5 more minutes.
- Remove from the oven and drizzle with lemon juice to taste (I use 2 tablespoons). Sprinkle with parsley, if using. Discard the garlic. Serve directly from the pan with toasted, buttered baguette slices to soak up the pan juices.
Video
Recipe Notes
Note 1: Any smoked sausage works. I typically use beef or pork smoked sausage (or a combo of the two) for this recipe. Use chicken or turkey sausage for a more nutritious meal.
Nutrition
Serving: 1serving | Calories: 663kcal | Carbohydrates: 25.5g | Protein: 22.6g | Fat: 53.2g | Cholesterol: 93.1mg | Sodium: 1072.2mg | Fiber: 4g | Sugar: 4.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
This cooks up so pretty! It had ALL of the things in it that my family loves.
Delicious! Both my husband and I enjoyed this recipe. Came together easily.
Yay! Thrilled to hear that! 🙂