This is a no-fuss recipe that takes less than 25 minutes from start to finish, and almost all of that time is inactive as the sausage bakes in a deeply flavored bath of sherry wine, butter, garlic, sweet onion, and fresh thyme. Alongside the sausage, some of the cherry tomatoes will consequently burst and share their bright and earthy flavor, a perfect accessory to the dry wine.

Seasoned with fresh thyme, the potatoes are roasted until golden–a crisp counterpart to the sausage and vegetables. But when cut, the soft inside soaks up that tasty wine sauce, just the way you like it.

Sherry Baked Chicken Sausage
with Vegetables & Roasted Thyme Potatoes

Serves 1
– 4 oz. (about 10 count) baby red potatoes, sliced in half
– 1/2 tsp. minced fresh thyme
– 2 tsp. olive oil
– 2 Italian-styled chicken sausage links (about 5.5 oz.)
– 1/2 cup cherry tomatoes
– 1/4 medium sweet onion, roughly chopped
– 4 thyme sprigs
– 1 medium garlic clove, sliced thin
– 3 Tbs. dry sherry wine
– 1/2 Tbs. unsalted butter
– 1/2 cup frozen peas
– Kosher salt and freshly ground black pepper

Set oven racks on the bottom and top thirds of the oven, and heat it to 400 degrees F. In a foil-lined baking sheet, combine the potatoes, olive oil, minced fresh thyme, 1/4 tsp. of salt, and a pinch of pepper.

In a small baking dish, combine the sausage, tomatoes, onion, sprigs of thyme, garlic, and wine. Scatter small pieces of the butter around the baking dish. Place the potatoes and sausage mixture in the oven and bake for 20 minutes, or until potatoes and sausages are golden. For extra color and crispness on the potatoes, put your broiler on high, and broil for a few minutes. (Careful though, broilers can be powerful, especially when the food is on a high rack. The potatoes could go from perfectly crisp to burnt in a matter of seconds!)

Immediately after removing the baking dish from the oven, incorporate the peas into the mixture–they should melt and become warm in less than a minute (while simultaneously cooling the rest, so it’ll be temperature safe sooner!)

Season to taste with salt and pepper, remove the sprigs of thyme, and serve the potatoes with the sausage and vegetables. Enjoy!