Roasting sausages with vegetables.
I have frozen fully-cooked chicken sausages. Package says to roast them at 350 degrees for 8-10 minutes, from non-frozen state, of course. I want to roast them with vegetables: fingerling potatoes, onions, mushrooms, red peppers. I planned to roast the vegetables at 425.
Would you add the frozen sausages and roast the entire time or thaw and add them the last few minutes? I think the frozen sausages would essentially give the same result as roasting the vegetables at a lower temp, at least until the sausages thawed. What do you think?
I would start with frozen in order to build some fond in the pan to help flavor the vegetables but even then, I don't think you'll need as much oven time as the vegetables will. Keep an eye on how brown they get. About half-way through, you could lay aluminum foil atop only the sausages.