Easy Entertaining

Sausage and Potato Bake

One-Pan Recipe: Sausage and Potato Bake

While I enjoy sausage, I don’t cook it at home very often. So when our meat department revamped our FreshDirect sausage line, the sausage was so good that I wanted to find an easy way to rotate a new meal into my routine.

Personally, my favorite recipes can be cooked in one pan or pot. This sausage bake is no exception. I borrowed my dad’s recipe as a base and then added my own twists from there, which I encourage others to do with any easy recipe. Substitute in what you like, remove what you don’t!

Ingredients:
Approx. 1 lb of sausage (I used 3 links of sweet and 3 links of hot)
Green pepper (chopped)
Red pepper (chopped)
Small onion (chopped; I cheated and used a handful of these diced onions)
Approx. 3 lbs potatoes (I used Yukon gold)
Extra-virgin olive oil
Chicken stock (optional)
White wine (optional; get something you want to drink because you won’t be using a lot)
Salt & pepper

As you can see, I’m not big on being exact! It’s kind of hard to mess up one-pan recipes, even if you overstuff the pan (which I always do).

To start, I pre-heated the oven to 400 degrees. I took a 13×9 pan and coated the bottom with EVOO. I added the chopped potatoes, onions, and peppers and then topped those with seasoning, a drizzle of olive oil, and a few tablespoons of chicken stock and wine, stirring until everything was well coated. I cut the sausage links into 3 pieces each and then nestled them on top. Then I drizzled the whole thing one last time with olive oil (don’t skimp! You’ll regret it).

The whole thing went into the oven for about an hour; this is another thing to play by ear, depending how you like your potatoes. I tend to leave it in for a while since I like the potatoes super tender. (If you’re worried about overcooking the sausage, you can wait until the last 25-30 minutes to add them in.) Just make sure to stir and mix it up every 15-20 minutes. Once it’s ready, serve with a simple green salad, a pilsner beer (as recommended by our FD beer expert) and you’re all done! The recipe serves 4-6.

The best part is, you can re-purpose your leftover ingredients into another great meal. I used the sausage, peppers, onions, and wine in a chili recipe. You could also throw the onions and sausage into a quick marinara to bulk it up.

So add some garlic, cut the wine, sub in chicken sausage, do whatever you like! And let me know about it on Facebook or Twitter (pictures welcome!).

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