Sausage Sheet Pan Supper 

It’s fall, which means busy days and not enough time to plan and make dinner. Enter: sheet pan suppers. A full hearty, savory meal - seasoned with the undeniable deliciousness of Bachan’s Japanese Barbecue Sauces - is going to be your new go-to.

What is a sheet pan supper?

A sheet pan supper is a one-pan cooking method that features easy prep and easy clean up. Everything is cooked on a sheet pan in the oven, making it hands-off and perfect for busy weeknight dinners. All you need is an oven, a rimmed baking sheet, your ingredients, and of course, Bachan’s Japanese Barbecue Sauce. A good sheet pan supper is a study of contrasts between textures and flavors, from the satisfying umami of the sausages to the crispy kale to the soft caramelized root veggies and shallots. It’s the perfect all in one meal.

Why sausages?

Sausages are the perfect weeknight dinner protein. They’re delicious and usually pre-cooked, meaning dinner gets on the table quicker. Sausages are pretty affordable and they come in so many different varieties, catering to everyone’s palate. Plus, sausages are naturally long-lasting in the fridge, meaning you can always have some on hand for dinners that you haven’t preplanned.

The veggies

In this particular sheet pan supper, we’re going for shallots for sweetness, sweet potatoes and yams for a starch, and kale for a hearty leafy green. After everything is baked, you get jammy, soft shallots, tender sweet potatoes and yams with crispy edges, and soft velvety kale. Read more below on what other vegetables you can use and substitute.

How long does it take?

Not going to lie, sheet pan suppers do need time in the oven, from 45 minutes to over an hour. But, the good thing is that because it’s oven baked, sheet pan suppers are completely hands-off, meaning you can spend that time doing other things. Generally, the longest item for sheet pan suppers is root vegetables (or bone-in protein) which can take up to 1 hour to cook.

Oven temperatures

The ideal sheet pan supper temperature is 400°F. Anything lower than that will take too long. The higher the temperature, the more crispy caramelization you’ll achieve. Pro-tip: you can preheat your sheet pan in the oven while it’s preheating. When the oven and sheet pan are hot, carefully remove the tray, drizzle it with a fair amount of oil and add your prepped vegetables. When you do this, the caramelization and cooking start instantly.

Seasoning and flavors

The best, easiest marinade for any sheet pan supper are Bachan’s Japanese Barbecue Sauces. You don’t need to mix anything, all the flavors are there, ready and waiting. Our entire Bachan’s lineup of sauces is a perfect starting point for flavor:

Original

Perfect with just about anything, Bachan’s Original Japanese Barbecue Sauce is bold, authentic, and full of umami. The depth of traditionally brewed soy sauce mixes with aged Japanese mirin, organic rice vinegar, and fresh green onion, ginger, and garlic for the best marinade for all proteins and vegetables.

Sweet Honey

A lil bit of sweetness is what makes you go back for more and more. The organic honey adds a golden sweetness that brings out the umami of Bachan’s. Warm, rich, and especially delicious on chicken and on fall vegetables like squash and root vegetables.

Hot & Spicy

If you like a little bit of spice with your savory, Bachan’s Hot and Spicy Japanese Barbecue Sauce is for you. A little bit of warmth and depth combined with the soy-ginger-garlic of Bachan’s makes for a hot sauce that is just hot enough for you to keep going back for more. Try a sheet pan supper with Bachan’s Hot and Spicy, pork chops, baby potatoes, caramelized apples, and roasted broccoli.

Yuzu Citrus

Sweet and savory soy with a huge hit of citrus tang, Bachan’s Yuzu Citrus Japanese Barbecue Sauce is bright, tart, and refreshing. Yuzu Citrus is amazing with seafood like salmon and shrimp. It plays incredibly well with oven-wilted greens like Collard greens, Swiss chard, kale, cabbage, watercress, and mustard greens.

Miso

The earthy savoriness of both white and red miso combine together in Bachan’s Miso Japanese Barbecue Sauce for an intense blend of flavor. Bachan’s Miso sheet pan suppers with tofu, mushrooms, and eggplant will be the best vegan dinner you’ll ever make.

Hella Hot

For those who like it so hot you almost can’t handle it, this is the Bachan’s for you. Super spicy thanks to a red-hot blend of red jalapeño and red habanero for a twin hit of intensifying warms. Hella Hot sheet pan suppers are not for the weak! Try a sheet pan supper with steak bites, green beans, tomatoes, and peppers.

How to sheet pan anything

Anything can be made into a sheet pan dinner. Start by choosing a protein, a hearty vegetable, and an accent vegetable. Toss everything in your favorite Bachan’s Japanese Barbecue Sauce, and bake it all at 400°F. Relax while it cooks and then enjoy an easy healthy, delicious, homemade meal.

Sometimes, using two sheet pans might be the way to go. Ingredients that take a longer time to cook (the protein or root vegetables) should go in the oven first while anything else that is more sensitive to overcooking might go in after.

Proteins:

Chicken thighs are one of your best bets, they take a while to cook but they are incredibly forgiving if you leave them in too long. For fish, salmon has a pretty forgiving cooking time too. In general, choose a fattier cut of beef or pork so they won’t dry out easily. Of course, sausages and tofu are great choices too. Whichever protein you choose, boneless is the way to go because it will take less time to cook. 

Vegetables:

Cutting everything into even sizes is the key for your sheet pan vegetables, so that it all hopefully cooks through at the same rate. Of course, different vegetables will take different times to cook so you may need to add the vegetables to the pan in stages. As a general rule, hard root vegetables (potatoes, onions, carrots, and the like) take the longest, above-ground vegetables (broccoli, eggplant, mushrooms, cauliflower, beans, and the like) take a medium amount of time, and leaves (kale, chard, cabbage) take the least amount of time.

What size sheet pan should I use?

The best sheet pan is what’s known as a half sheet pan, which is 13”x18”.  This size gives you lots of room so your ingredients can spread out and really caramelize and cook while still fitting in most ovens. Look for a rimmed, heavy-duty, uncoated steel or natural aluminum pan. Non-stick isn’t the best option here because it won’t give you the same kind of caramelization, but it will still do in a pinch.

Enjoy!