Sausage and Potato Bake IngredientsThe ingredients in this bake are quite simple — and you probably already have most of them on hand. Here’s what you’ll need:Olive Oil
The olive oil is used for cooking your sausage, potatoes, and veggies in the skillet.Italian Sausage
Choose your favorite Italian sausage (mild, medium, or hot will work) for this recipe.Potatoes
You can use whatever potatoes you like, as long as you peel and thinly slice them. But for faster cooking and less chopping, try smaller red potatoes or fingerlings so you can eat them whole.Bell Peppers
Both red and green bell peppers are used in this recipe — and, hey, if you have yellow or orange, throw those in too!Onions
Yellow onions will work best here for their caramelized flavor.White Wine
White wine adds flavor to the veggies and sausage. Plus, it keeps the dish moist during baking.Chicken Stock
This recipe uses chicken stock, though you can use any stock you have on hand in a pinch.
Lightly season the sausage and vegetables with Italian seasoning, salt, and pepper.
How to Make Sausage and Potato BakeYou’ll find the full recipe below, but here’s what you can expect when making this recipe:
Cook the Sausage, Potatoes, Peppers, and OnionsIn a skillet over medium heat, first, you’ll brown the Italian sausage. After it’s evenly brown, add it to a baking dish.Then, in the same skillet, cook the potatoes until brown. Add those to the baking dish.Next, in the same skillet, cook the bell peppers and the onion until they soften. Add them to the baking dish.
Season the Sausage and VegetablesCover the sausage, potatoes, peppers, and onions with white wine, chicken stock, Italian seasoning, salt, and pepper.
BakeBake the dish until hot and bubbling.
What to Serve With Sausage and Potato BakeAs a main course, this dish already has a lot going on: meat and veggies in a savory sauce. But there’s always room for extra sides.You can serve it alongside coleslaw, potato salad, macaroni and cheese, or even more grilled vegetables.
Allrecipes Community Tips and Praise“I found this recipe a few years ago, marvelous! I’ve made it several times, occasionally making small changes depending on what I have on hand. It doesn’t matter, it’s always delicious. I personally never add the wine, I use additional stock, still delicious,” says Barbs favorites.“Great easy recipe. Would work with any kind of sausage. I used a spicy smoked polish sausage. After browning the sausage, potatoes and vegetables I had a lot of carmelized brown goodness left in the bottom of my skillet. So I deglazed the pan with the wine and chicken stock before pouring the liquid over the ingredients in the baking dish,” according to Bruce.
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