Sheet Pan Chicken Apple Sausage with Peppers & Pique Sauce

• •12 oz (3-4 links) Chicken Apple Sausage
• •3 medium, cored and sliced into 1/2-inch strips Bell Peppers (various colors)
• •1 medium, halved and sliced into 1/2-inch strips Red Onion
• •2 tbsp Olive Oil
• •1 tsp Garlic Powder
• •1 tsp Smoked Paprika (optional)
• •1 tsp, or to taste Salt
• •1 tsp, or to taste Black Pepper
• •1 cup (for Pique Sauce) White Vinegar
• •1 cup (for Pique Sauce) Water
• •6 small peppers (for Pique Sauce) Ají Caballero Peppers (or Habanero/Scotch Bonnet/Serrano)
• •3 large, peeled and lightly smashed (for Pique Sauce) Garlic Cloves
• •1 tsp (for Pique Sauce) Black Peppercorns
• •1 sliced thinly (for Pique Sauce) Small Onion or Shallot
• •1 sprig (for Pique Sauce) Fresh Oregano Sprig (or 1/2 tsp dried)
• •1 tsp (for Pique Sauce) Salt

Instructions

1. 1

   Prepare the Pique Sauce: In a clean glass bottle or jar (at least 1.5 cup capacity), combine the white vinegar, water, ají caballero peppers (or chosen alternative), smashed garlic cloves, peppercorns, thinly sliced onion/shallot, fresh oregano sprig, and salt. Seal tightly and shake gently to combine. Let it sit at room temperature for at least 1 hour (preferably overnight or longer for best flavor infusion). Refrigerate for storage.

2. 2

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

3. 3

   Slice the chicken apple sausage into 1/2-inch thick rounds. In a large bowl, combine the sliced sausage, bell pepper strips, and red onion strips.

4. 4

   Drizzle the mixture with olive oil, then sprinkle with garlic powder, smoked paprika (if using), salt, and black pepper. Toss everything together until the sausage and vegetables are evenly coated.

5. 5

   Spread the sausage and vegetable mixture in a single layer on the prepared sheet pan. Ensure there's enough space for everything to roast rather than steam. If necessary, use two sheet pans.

6. 6

   Roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the sausage is nicely browned. Halfway through cooking (around 15 minutes), give the ingredients a good stir to ensure even cooking and browning.

7. 7

   Remove the sheet pan from the oven. Divide the chicken apple sausage and pepper mixture among four plates. Generously drizzle each serving with the prepared Pique Sauce. Serve immediately.

Chef's Tips

• 💡Pique Sauce is best made ahead! The longer it sits, the more the flavors meld and the spice infuses. Make it a day or two in advance for optimal taste.
• 💡Adjust the heat of the Pique Sauce by using more or fewer peppers, or by selecting a milder variety. For a less intense heat, you can make small slits in the peppers instead of slicing them.
• 💡Ensure vegetables are cut to a similar size for even cooking. Overcrowding the sheet pan can steam the vegetables instead of roasting them, so use two pans if necessary.
• 💡Serving Suggestion: This meal is excellent served over a bed of white rice to soak up the delicious juices and Pique sauce, or tucked into toasted hoagie rolls for a hearty sandwich.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.