slovacek’s jalapeño cheese smoked sausage & veggies


Ever been to Snook, TX? Me neither. But my in-laws are regulars there. The famous Slovacek’s (also in West, TX too) processes my father-in-law’s venison a few times a year and turns it into the BEST sausage in the world.

No time to head to Slovacek’s? No problem. You can often find their sausage at Central Market. Or just sub your favorite beef or pork sausage. This recipe is super easy and basically just an excuse to throw whatever veggies you have on-hand on a sheet pan and roast them.

Based on the amount of Slovacek sausage in our freezer, we pretty much make this once a week. After a Saturday morning farmer’s market run, we usually put in broccoli, sweet potato, bell pepper, zucchini, squash, and asparagus, but the veggies vary depending on what is in season.  The measurements here are also SUPER flexible; just add what you want to eat. It’ll all roast up beautifully.



  • 12-16oz. Slovacek’s jalapeño cheese smoked sausage (or your favorite smoked sausage)
  • 1 large head of broccoli
  • 1 green, red, yellow or orange bell pepper
  • 1 large sweet potato
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 bunch of asparagus, ends trimmed
  • 2 cloves of garlic, minced
  • 4 Tbsp. extra virgin olive oil
  • sea salt & freshly ground pepper


  1. Line a baking sheet with aluminum foil and preheat the oven to 400 degrees.
  2. Slice your sausage into 1/2 inch rounds. Chop your broccoli into bite-sized florets. Chop your bell pepper into chunks. Peel and dice your sweet potato into bite-sized cubes (so they cook in time). Slice the zucchini and squash into 1/2 inch rounds. Cut your bunch of asparagus into thirds.
  3. Add all your veggies and sausage to the sheet pan and mix together with the olive oil, minced garlic and some salt and pepper. Roast for 10 minutes, give everything a quick stir and then roast for another 10-15 minutes and serve.

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