Sheet Pan Chicken Apple Sausage with Peppers & Pique Sauce
A convenient sheet pan meal featuring lean chicken apple sausage roasted with sliced bell peppers and onions, generously topped with a vibrant and spicy Puerto Rican Pique sauce. Can be served over rice or on toasted rolls.
Ingredients
- •12-14 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
- •1/2 tsp Garlic Powder
- •1/2 tsp Smoked Paprika (optional)
- •1/2 tsp, or to taste Salt
- •1/4 tsp, or to taste Black Pepper
- •1 cup (for Pique Sauce) White Vinegar
- •1/2 cup (for Pique Sauce) Water
- •6-8 small peppers (for Pique Sauce) Ají Caballero Peppers (or Habanero/Scotch Bonnet/Serrano)
- •3-4 large, peeled and lightly smashed (for Pique Sauce) Garlic Cloves
- •1 tsp (for Pique Sauce) Black Peppercorns
- •1/4 sliced thinly (for Pique Sauce) Small Onion or Shallot
- •1 sprig (for Pique Sauce) Fresh Oregano Sprig (or 1/2 tsp dried)
- •1/2 tsp (for Pique Sauce) Salt
Instructions
- 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.
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- 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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams