Sausage and Potatoes Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6
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Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Potatoes Recipe
Description
First, sausage links are browned to develop rich flavor and browned color. The peeled potato slices are pan-fried with salt and pepper until lightly browned and partially cooked before being combined with sautéed bell pepper strips and onion wedges. The vegetables are softened but retain texture.
All these ingredients are mixed in a baking dish, seasoned with Italian seasoning, and topped with chicken broth to add moisture. Baking it uncovered for 25-30 minutes allows the potatoes to finish cooking through while the broth bubbles, bringing the components together.
The dish is hearty and rustic, combining savory sausage with tender potatoes and sweet bell peppers. It can stand alone as a satisfying meal and is suitable for oven preparation requiring minimal active cooking time.
Ingredients
- 1/4 cup olive oil divided
- 1 pound mild Italian sausage cut into two inch pieces, links
- salt to taste
- black pepper to taste
- 4 russet potato peeled and thickly sliced, medium
- 2 green bell pepper cut into thick strips, large
- 2 red bell pepper cut into thick strips, large
- 1 onion cut into wedges, medium
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray.
- Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish.
- Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish.
- Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened.
- Add the vegetables to the baking dish, and stir to combine. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 484kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 707mg | 29% |
| Potassium | 995mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 96mg | 107% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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