Roasted Italian Sausage And Potatoes With Mushrooms And Peppers Food

ROASTED SAUSAGES, PEPPERS, POTATOES, AND ONIONS

Steps:

• Preheat oven to 425.
• Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
• Drizzle with the oil and sprinkle with salt and pepper to taste.
• Stir well.
• Roast the vegetables, stirring once or twice, for 45 minutes.
• Pierce each sausage in two or three places with a fork.
• Place the sausages on top of the vegetables.
• Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.
• Serve hot.

ITALIAN SAUSAGES WITH ROASTED SWEET POTATOES AND SWEET PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan.
• Slice each of the sausages into 5 or 6 pieces; place in pan.
• In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

ROASTED ITALIAN SAUSAGES WITH POTATOES, PEPPERS, AND ONIONS

Steps:

• Preheat the oven to 400 degrees. Prep the ingredients, making sure the potatoes are chopped into 1/2 inch pieces to ensure they cook completely in the time allotted. If the potato chunks are larger, start them 15 minutes before the remaining ingredients.
• Add the potatoes, onion, peppers, and garlic to a glass baking dish. Sprinkle with Italian seasoning, red pepper flakes, salt, pepper, olive oil, and chicken broth. Toss together using a spoon or your hands. Pierce the sausages with a fork. Nestle the sausages into the vegetables.
• Bake for 30-35 minutes until vegetables are tender and cooked through. If the vegetables aren't browning, place them under the broiler for 3-4 minutes to brown.

ROASTED POTATOES AND PEPPERS

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

OVEN ROASTED SAUSAGE PEPPERS AND POTATOES

Steps:

• Put a large saute` pan over a medium-high flame and heat 1 tablespoon of the oil. Using a fork prick the sausage links all over. Place the links in the saute pan and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and slice the links in half. Set aside. Preheat the oven to 450 degrees. In a large mixing bowl toss together 1/2 cup of the oil, sliced potatoes, peppers, onions and garlic. Season with salt and pepper as desired. Spread the mixture in a large roasting pan or a 13x18 inch baking sheet. Top with the sausage and roast for 30-40 minutes turning halfway though.

ROASTED ITALIAN SAUSAGE, PEPPERS, AND POTATOES

Steps:

• 1. Heat the oven to 400 degrees. (this can be done on a grill as well, med-high grill). Place the sausages and the potatoes in a large pan or roaster, and transfer to the oven or grill. (put cover over if grilling) (I add the sausages whole, but can cut in half or in chunks) I add a little oil in the pot for the oven baked. You don't need but a couple tablespoons. Use large roasting pan. Larger than a 9x13. I buy those foil throw away pans.
• 2. Roast or grill them , turning the food several times for 30 minutes or until they have begun to brown.
• 3. Add the peppers, onions, mushrooms and herbs to the pan. Add a little more vegetable oil, a couple of Tablespoons. Roast or grill 45 to 60 minutes more. Check and turn occasionally until potatoes are brown and tender. Check that the potatoes are done. Ovens vary so it can take longer for some. I put a Tablespoon of mustard on my plate to dip the sausage in. I salt and pepper it also. Enjoy with your favorite condiment. Enjoy! Great company dish :)
• 4. **************************************************** This recipe was made in celebration of when slaves were emancipated (freed) and traveled to a town called Nicodemus, Kansas, named after the first slave to purchase his freedom and where they could buy their own peice of land and make lives for themsleves. To this day some of the decendants still celebrate Emancipation day. The town has been designated a National Historic Site, however the towns future is in doubt. But for many who still live there, the last weekend in July still means "home to Nicodemus" for Emancipation Days.

SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

ONE-PAN ROASTED SAUSAGE, PEPPERS AND POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Add sausage, veggies, potatoes and garlic to a large lined baking sheet. Drizzle with oil. Sprinkle with Italian seasoning, salt, pepper and red pepper flakes. With your hands, toss mixture together until evenly distributed.
• Bake until veggies and potatoes are tender, about 30 minutes. Serve hot.
• (Your favorite hot sauce and sour cream make a delicious pairing with this!)

ROASTED SAUSAGE AND BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• In large frying pan over medium heat, melt butter and olive oil and fry Italian sausage until brown on all sides. Place sausage in a casserole dish and add the onions, bell peppers, potatoes, garlic, wine and salt and pepper, to taste. Bake for 45 minutes or until potatoes are tender when pierced with a fork.

ROASTED ITALIAN SAUSAGE AND POTATOES WITH MUSHROOMS AND PEPPERS

Steps:

• Preheat oven to 400°F.
• Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
• Place sausages and potatoes in large baking or roasting pan.
• Roast at 400° for 30 minutes, or until just beginning to brown, turning several times.
• Add a little more oil if the potatoes appear to be drying out.
• Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
• Sprinkle with mozzarella and return to oven just until cheese is melted.

EASY ITALIAN SAUSAGE AND POTATO SKILLET

Steps:

• In a large skillet with a tight fitting lid, fill half full of water.
• Peel potatoes (if using small new red potatoes, no need to peel) and cut into wedges about the same size as a steak fry. Place in water as you cut. Place pan on stove, and bring to a boil, then cover and lower to a medium boil and boil for five minutes. Potato wedges should still have a good bite. They will be cooked again later. With a strainer, remove to a plate. Discard water.
• Wipe out the pan and add the olive oil. Heat over medium high and add the sausage pieces. Brown on both sides, then reduce heat and continue to cook and turn until they are cooked through. Remove to a medium bowl.
• Add onions and peppers and sauté for about 8-10 minutes or until the peppers just start to lose their crunch. Add the stock and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
• Add butter to pan and add seasoned salt, garlic powder, oregano and paprika. Place drained partially cooked potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turning occasionally to brown both sides.
• Add the sausage, peppers and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.

ROASTED ITALIAN SAUSAGE WITH VIDALIA ONIONS AND VEGETABLES

Steps:

• Preheat oven to 425°F.
• Place all chopped vegetables on rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and then place sausage on pan as well. (Note - you may need to divide the ingredients on to two trays if it's too crowded).
• Roast for 20 minutes, stir, return to oven and cook for an additional 15-20 minutes or until vegetables are tender and brown and sausage is cooked through.

ROASTED ITALIAN SAUSAGE AND POTATOES

Steps:

• Heat oven to 375°F.
• Toss sausage, potatoes and tomatoes with 2 Tbsp. oil until evenly coated; spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 35 to 40 min. or until sausage is done (165°F), and potatoes are tender and golden brown.
• Meanwhile, heat remaining oil in saucepan on medium-high heat. Add garlic; cook 4 min. or until golden brown, stirring occasionally. Stir in rosemary; cook and stir 30 sec. Add gravy; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Strain sauce; discard strained solids. Stir basil and pepper into strained sauce.
• Spoon sausage mixture into large bowl. Add sauce; mix lightly.

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.