Baked Chicken Sausage with Apples, Cabbage, and Onions

Alright, if you’ve ever wanted a one-pan dinner that feels like a big, cozy hug, this baked chicken sausage with apples, cabbage, and onions is your new best friend. Imagine juicy chicken sausage sizzling next to sweet, soft apples and tender cabbage, all roasted until caramelized and bursting with flavor. The smell alone will have you sneaking bites straight from the pan. Plus, it’s super easy — perfect for busy weeknights when you want something hearty but don’t want to babysit the stove. Trust me, give it a whirl, and you’ll be surprised how these simple ingredients come together to create a dish that’s both comforting and exciting.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 chicken sausages (about 4-5 ounces each)
• 1 medium apple, cored and sliced into 1/2-inch pieces (preferably a sweeter variety like Fuji or Gala)
• 1/2 small head green cabbage, sliced thinly
• 1 large yellow onion, sliced into rings
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: 1 tablespoon apple cider vinegar (for a tangy finish)

How I Make It

Step 1:

Preheat your oven to 400°F. While it’s heating up, toss the sliced cabbage, onion, and apples in a large bowl with 2 tablespoons olive oil, thyme, smoked paprika, and a good pinch of salt and pepper. Make sure everything is well coated because that’s how you get those beautiful caramelized edges.

Step 2:

Place the chicken sausages on a large baking sheet or shallow roasting pan, then surround them with the veggie and apple mixture, spreading everything out evenly. Don’t overcrowd the pan — giving the ingredients space helps them roast instead of steam.

Step 3:

Pop the pan into the oven and bake for about 35 minutes, flipping the sausages and tossing the veggies halfway through to ensure even browning. The sausages should reach an internal temperature of 165°F, and the apples and cabbage will be tender with crispy edges.

Step 4:

If you want to add a little zing, drizzle the whole pan with 1 tablespoon of apple cider vinegar right when you take it out of the oven. This adds a subtle tang that contrasts beautifully with the sweetness of the apples.

Step 5:

Let the whole thing rest for 5 minutes before digging in; this lets the juices redistribute and flavors meld perfectly. Your kitchen will smell incredible — like fall, comfort, and happiness all at once.

Step 6:

Serve warm, maybe with a crusty piece of bread or creamy mashed potatoes to soak up all those roasted juices.

Variations & Tips

• Try swapping the green cabbage for red cabbage or even kale for a different texture and taste.
• Use pork or turkey sausages if you prefer a different meat.
• Add a pinch of crushed red pepper flakes for a subtle heat kick.
• If you’re short on time, use pre-sliced cabbage and onions from the store.
• To make it gluten-free, just double-check that your sausages are gluten-free labeled.
• For extra richness, stir in a tablespoon of butter after baking while everything is still hot.

How I Like to Serve It

This dish is a superstar for cozy weeknight dinners or casual weekend meals. I love pairing it with rustic sourdough bread to soak up the pan juices or alongside creamy mashed potatoes for a comforting bowl of goodness. It’s perfect for a fall or winter supper where you want warmth and heartiness without fussing over multiple pots and pans.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, pop in the oven at 350°F for 10-15 minutes or until warmed through — the veggies won’t get soggy this way!

Closing: Whenever I want a simple, satisfying meal that feels like a warm hug, this baked chicken sausage with apples, cabbage, and onions is my go-to — it just works every time.