Equipment
Ingredients
Sheet-Pan Roast
- 450 g italian sausage links, cut into 2.5cm pieces
- 300 g cremini mushrooms, halved
- 15 ml olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Bread Components
- 200 g crusty sourdough bread, torn or cut into 3cm cubes
- 30 ml olive oil
Vinaigrette and Greens
- 30 ml red wine vinegar
- 5 g dijon mustard
- 45 ml extra virgin olive oil
- 100 g fresh arugula, washed and dried
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 681 kcal
- Protein
- 23 g
- Carbohydrates
- 32 g
- Fat
- 51 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1403 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 29 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 78 mg
- Potassium
- 688 mg
- Calcium
- 74 mg
- Iron
- 3.0 mg
- Magnesium
- 38 mg
- Phosphorus
- 247 mg
- Zinc
- 3.1 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 82 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.65 mg
- Niacin
- 9.5 mg
- Folate
- 47 mcg
- Water
- 165 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 200°C/400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup if desired.
Place the cut raw Italian sausage pieces and halved mushrooms on the prepared baking sheet. Drizzle with the first measure of olive oil, kosher salt, and black pepper, tossing until evenly coated.
Roast the sausage and mushrooms in the preheated oven for 15 minutes.
While the sausage roasts, toss the sourdough bread cubes with the second measure of olive oil in a medium mixing bowl until the bread absorbs the oil.
Remove the baking sheet from the oven. Scatter the oiled bread cubes among the hot sausage and mushrooms. Return to the oven and roast for another 10 minutes until the bread is deeply toasted and the sausage reaches an internal temperature of 74°C/165°F.
In a large mixing bowl, whisk together the red wine vinegar, Dijon mustard, and extra virgin olive oil to emulsify the vinaigrette.
Transfer the hot roasted sausages, mushrooms, and toasted bread cubes directly into the large bowl containing the vinaigrette. Add the fresh arugula and chopped parsley, tossing gently to combine.
Serve the salad immediately while the roasted ingredients are hot and the arugula is only slightly wilted.
Chef's Notes
- Tearing the bread into pieces rather than cutting it with a knife creates craggy, irregular edges that crisp up beautifully in the oven and catch more of the vinaigrette.
- If you only have access to freshly baked bread, slice it and leave it on a wire rack at room temperature for a few hours before cubing to help it dry out and mimic the ideal day-old texture.
- For an extra layer of flavor complexity, consider rendering a single slice of chopped bacon alongside the sausages or adding a pinch of red pepper flakes to the vinaigrette.
Storage
Refrigerator: 1 day — Store the arugula and dressing separately from the roasted ingredients to prevent the bread from becoming overly soggy.
Reheating: Reheat the sausage and bread mixture in a 175 C oven for 5 to 10 minutes before tossing with the fresh greens and vinaigrette.
Troubleshooting
Bread cubes are completely saturated and mushy.
Cause: Bread was too fresh and soft, or the baking sheet was overcrowded causing the ingredients to steam.
Fix: Remove the bread cubes and toast them in a dry skillet over medium heat to evaporate excess moisture and crisp the edges.
Prevention: Use day-old, crusty bread and ensure all ingredients remain in a single, uncrowded layer on the baking sheet.
Arugula becomes slimy and completely collapses.
Cause: The salad was assembled too far in advance, allowing the residual heat to overcook the delicate greens.
Fix: Cannot be fixed
Prevention: Do not toss the fresh greens with the hot roasted ingredients until the exact moment you are ready to serve.
Cultural Context
This dish is a robust, autumnal spin on the classic Italian Panzanella salad. By utilizing American sheet-pan cooking techniques, it transforms traditional bread salad from a light summer side dish into a hearty, warming winter main course that perfectly balances rich meats with bright, acidic greens.
