POTATO SAUSAGE SUPPER
"I fix this comforting dish at least once a month," notes Patricia Ginn of Delphi, Indiana. "I've taken the hearty layered casserole to family reunions and always return with an empty slow cooker."
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice. , Pour celery soup over the top. Cook, covered, on low until potatoes are tender, 5-6 hours. Add peas and cook 30 minutes longer.
Nutrition Facts :
ROASTED POTATO AND SAUSAGE DINNER RECIPE
Steps:
- Heat oven to 425 F. Grease a 3-quart baking dish or spray with nonstick cooking spray.
- Serve with a salad and biscuits for a complete, delicious meal.
Nutrition Facts : Calories 671 kcal, Carbohydrate 47 g, Cholesterol 69 mg, Fiber 6 g, Protein 19 g, SaturatedFat 13 g, Sodium 1390 mg, Sugar 7 g, Fat 46 g, ServingSize Serves 4, UnsaturatedFat 0 g
SHEETPAN SAUSAGE SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
- Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
SAUSAGE AND GREENS SHEET-PAN DINNER
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one's an easy crowd-pleaser.
Provided by Anna Stockwell
Categories Sausage Potato Vinegar Mustard Honey Kale Collard Greens Small Plates Quick & Easy One-Pot Meal Kid-Friendly Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
- Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
- Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
- Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
SAUSAGE POTATO BAKE
This is an extremely easy recipe that can be baked in a conventional oven or in a slow cooker. It combines potatoes with kielbasa or sausage baked in a creamy mushroom sauce.
Provided by CHRIS SHELLENBARGER
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 4
Steps:
- For oven: Preheat oven to 350 degrees F (175 degrees C).
- In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
- For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
- Cook on low setting for 6 to 8 hours.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 45.3 g, Cholesterol 53.5 mg, Fat 27.9 g, Fiber 5.4 g, Protein 24.1 g, SaturatedFat 9.7 g, Sodium 1796.1 mg, Sugar 4.4 g
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
SAUSAGE, PEPPER AND POTATO SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
- Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
- Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
SAUSAGE POTATO SUPPER
One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. -Nancy Russell, Englewood, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. , In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. , Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.
Nutrition Facts : Calories 448 calories, Fat 37g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 1396mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
SAUSAGE, POTATO AND CARROT ONE-DISH SUPPER
Easy weeknight supper. Found the recipe a hundred years ago when I was first married and have since lost the cookbook, so I go by my (increasingly unreliable) memory. Adjust quantities as you wish, but if you go too light on the lemon and pepper, you will lose the tangy bite that makes this recipe.
Provided by fluffystew
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
- Drain the water.
- Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
- Add the cut potatoes and carrots to the pan.
- Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
- When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
- Serve and enjoy!
Nutrition Facts : Calories 669.9, Fat 37.1, SaturatedFat 12.6, Cholesterol 92.5, Sodium 1159.8, Carbohydrate 61.6, Fiber 7.3, Sugar 7.5, Protein 23.9
SAUSAGE AND WARM POTATO SALAD SUPPER
Look for diced potatoes with onion in the supermarket's refrigerated deli case or in the freezer section. Pair the main course with sautéed spinach, coleslaw, good mustard and dark bread. A pint of ale adds gusto; apple pie is the finishing touch.
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.
- Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.
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