Pork Sausage & Shingled Potatoes

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  1 head
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• garlic powder
  1 tsp
• italian cheese blend
  ½ cup
• italian pork sausage
  3 links
• mayonnaise
  ¼ cup
• potatoes
  1 lb
• salt
  1 tsp
• sugar
  ¼ tsp

🍳 Cookware

• baking sheet
• large bowl
• cutting board
• small bowl

1. 

   1

   potatoes broccoli italian cheese blend mayonnaise dijon mustard garlic powder italian pork sausage cooking oil black pepper sugar salt

   potatoes: 1 lb, broccoli: 1 head, italian cheese blend: ½ cup, mayonnaise: ¼ cup, dijon mustard: 1 tbsp, garlic powder: 1 tsp, italian pork sausage: 3 links, cooking oil: 2 tbsp, black pepper: 1 tsp, sugar: ¼ tsp, salt: 1 tsp
2. 

   2

   Preheat oven to 425°F. Lightly oil a baking sheet . Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Cut broccoli florets into bite-size pieces if necessary.
3. 

   3

   In a large bowl , toss potatoes with garlic powder, 2 tbsp cooking oil, and a couple big pinches of salt and black pepper until thoroughly coated. Arrange potatoes on one side of prepared sheet in a single overlapping layer. Evenly sprinkle potatoes with italian cheese blend. Add italian pork sausage to empty side of same sheet. Roast on middle rack for ⏱️ 20 minutes to ⏱️ 25 minutes total. You will add broccoli to the sheet after 5 minutes.
4. 

   4

   Meanwhile, in bowl used to season potatoes, toss broccoli with a large drizzle of oil, salt, and black pepper. Once potatoes and sausage have roasted ⏱️ 5 minutes , remove from oven and carefully add broccoli to same sheet. Return to middle rack until sausage is cooked through, potatoes are golden brown, and broccoli is tender and lightly browned, ⏱️ 15 minutes to ⏱️ 20 minutes more.
5. 5

   Transfer roasted sausage to a cutting board . Once cool enough to handle, slice on a diagonal into bite-size pieces. In a small bowl , combine mayonnaise with as much dijon mustard as you like. Stir in ¼ tsp sugar. Season with salt and black pepper. Divide sausage, broccoli, and cheesy potatoes between plates. Serve with Dijonnaise on the side for dipping.