Sausage and Potatoes Oven Baked & Deli
Sausage and Potatoes Oven Baked & Deli
This hearty sausage and potato bake is delicious! It’s simple, easy, and full of flavor.
Sausage and potatoes are hearty comfort foods with tons of flavor. Simple ingredients paired together for a delicious dinner. Try Chicken Piccata and Buffalo Chicken Pizza for quicker, easier dinner ideas.
full of flavor
The sausage and potatoes taste amazing considering how easy the seasoning is. It does take more time to fry all the elements individually before adding them to the griddle, but I think it helps give the finished dish a better texture and flavor.
This is all comfort food notes for me. Potatoes, meat, and all flavors. The addition of chili adds another layer of flavor and texture, taking the dish to the next level.
It’s hearty, filling, and can be easily adjusted for picky eaters. This is kid friendly and another dinner idea for the rotation!
Sausage and Potato Bake
Prepare. Preheat oven to 400 degrees. Spray a 9 x 13 baking pan with cooking spray.
sausage. Heat 1 tablespoon olive oil in a large frying pan. Add sausage links to skillet and cook, turning frequently, until browned. Remove from skillet and add to prepared baking sheet.
Potato. Add two more tablespoons of oil to the frying pan and add the sliced ​​potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the roasting pan.
vegetable. Add remaining tablespoon of oil to frying pan, then add peppers and onions. Sprinkle salt and pepper over vegetables. Cook, stirring frequently, until vegetables are tender. Add the vegetables to the roasting pan and toss to coat.
bake. Sprinkle with Italian seasoning and pour chicken broth over sausage and vegetables. Bake for 25-30 minutes, until the broth is bubbling and the potatoes are tender.
Tips + Variations
I used mild sausage in this sausage and potatoes recipe, but using spicy sausage is an easy way to adjust the spiciness of the dish add a little heat. Another option for a little extra heat is to sprinkle on red pepper flakes or offer a little hot sauce to drizzle.
I usually always have russet potatoes on hand, which is what is used in this recipe, but you can Easily use other potatoes. In fact, I think using petite tricolor potatoes will make the dish look as delicious as it tastes.
notes: It does take more time to fry all the elements individually before adding them to the griddle, but I think it helps give the finished dish a better texture and flavor.However, if you want, you can skip sautéed vegetables before adding them to the pan.
You may need to add a few minutes to the baking time to make sure everything is tender. I still grill sausages on the stove top before grilling them.
store + freeze
sausage and potatoes shop Seal in the refrigerator for up to 5 days or freeze Up to 4 months in the refrigerator.
Be warned though – this recipe is so good you may not have leftovers!
Serve with this sausage and potato bake witH:
main course
Italian
Prep time 25 minutes
Cook Time 25 minutes
Total time 50 minutes
Serving Size 6
Calories 484 kcal
by Lil’ Luna
- 1/4 cup olive oil divided
- 1 pound mild Italian sausage links cut into two-inch pieces
- salt and pepper to taste
- 4 medium russet potatoes, peeled and thickly sliced
- 2 large green peppers cut into thick strips
- 2 large red bell peppers cut into thick strips
- 1 medium onion cut into wedges
- 1 cup chicken stock
- 1 teaspoon Italian seasoning
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Preheat oven to 400 degrees. Spray a 9 x 13 baking pan with cooking spray.
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Heat 1 tablespoon olive oil in a large frying pan. Add sausage links to skillet and cook, turning frequently, until browned. Remove from skillet and add to prepared baking sheet.
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Add two more tablespoons of oil to the frying pan and add the sliced ​​potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the roasting pan.
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Add remaining tablespoon of oil to frying pan, then add peppers and onions. Sprinkle salt and pepper over vegetables. Cook, stirring frequently, until vegetables are tender.
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Add the vegetables to the roasting pan and toss to coat. Sprinkle with Italian seasoning and pour chicken broth over sausage and vegetables. Bake for 25-30 minutes, until the broth is bubbling and the potatoes are tender.