Caramelized Shallot and Apple Roasted Sausages

1. Preheat the oven

Preheat the oven to 425 degrees. This will ensure your ingredients roast evenly and develop a deep, caramelized flavor.

2. Prepare the shallots and apples

Prepare the shallots and apples by cutting them into 1/2-inch-thick wedges. This size will allow them to cook at the same rate, becoming tender and caramelized without burning.

3. Roast the shallots and apples

Roast the shallots and apples by placing them on a sheet pan. Drizzle with a tablespoon of olive oil, then sprinkle with kosher salt and black pepper. Toss everything to coat well. Put the pan in the oven and roast for about 10 to 15 minutes, until the edges of the shallots just start to brown.

4. Prepare the sausages

Prepare the sausages while the shallots and apples are roasting. Prick the sausages all over with a fork. This will help them release their juices and brown evenly. Drizzle them with a little olive oil and toss to coat.

5. Combine and continue roasting

Combine and continue roasting by adding the fresh rosemary sprigs and whole-grain mustard to the pan with the shallots and apples. Toss everything together, spread it out into an even layer, and arrange the sausages on top. Return the pan to the oven and roast for another 25 to 30 minutes. This step is crucial: the sausages should brown and cook through to an internal temperature of 160 degrees, while the shallots and apples become beautifully caramelized and tender.

6. Finish and serve

Finish and serve by transferring the sausages to a serving platter. Discard the rosemary sprigs, as they've done their job infusing the dish with flavor. Pour 1 to 2 teaspoons of apple cider vinegar over the roasted apples and shallots, then toss them gently. Transfer them to the platter with the sausages and, if desired, sprinkle with chopped fresh parsley for a burst of color and freshness.