We often think this dish is bland. A cafeteria staple, vaguely sad, something you make when you run out of ideas. It’s exactly the opposite. Done right, this dish of poultry sausages and mustard-roasted potatoes is the kind of thing guests ask you to make again.
Imagine the tray coming out of the oven: the potatoes have that light caramel color, almost amber on the edges, with a crust that cracks under the fork before giving way to a melting interior. The sausages have slightly burst on top, releasing juices that have caramelized in the mustard marinade. The smell in the kitchen is that mix of heated mustard that tingles the nose and browning potato skin—the smell of home, of a meal that’s going to last.
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