ITALIAN SAUSAGE, POTATOES, PEPPERS AND ONIONS
Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.
Provided by Maria Vannelli RD
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 425° F (220° C).
- Place oven grate on the lower center rack, that is the second from the bottom.
- Add the potato wedges to a large pot of cold salted water.
- Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
- Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
- Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
- Add the 2 sliced onions and cook for about 5-7 minutes.
- Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
- Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
- Check the potatoes for doneness.
- If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
- Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
- Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
- Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
- Toss gently together.
- If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
- Cover with aluminum foil and bake for about 20 minutes.
- Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
- Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Nutrition Facts : ServingSize 1 serving, Calories 553 kcal, Carbohydrate 57 g, Protein 19 g, Fat 29 g, SaturatedFat 8 g, Sodium 460 mg, Fiber 12 g, Sugar 4 g, Cholesterol 43 mg
ONE-PAN ROASTED SAUSAGE, PEPPERS AND POTATOES
Provided by Georgia
Number Of Ingredients 11
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!)
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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.
POTATO AND PEPPER SAUSAGE BAKE
When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. -Ashli Claytor, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 446 calories, Fat 26g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1021mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS
I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. -Laurie Sledge, Brandon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 759mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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, PEPPERS, AND POTATOES
Make and share this Sausage, Peppers, and Potatoes recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12 inch skillet, heat oil and brown sausage.
- Remove from pan.
- Add peppers, potatoes, onion mix and water.
- Bring to a boil.
- Reduce to low and simmer, covered 20 minutes.
- Return sausage and simmer another 5 minutes, or until potatoes are done.
SAUSAGE WITH POTATOES AND HOT PEPPERS
Steps:
- 1. Scrub and dry potatoes, but do not peel. Slice them lengthwise into sticks & wedges, about 1/2 inch wide.
- 2. In large skillet, heat the oil over medium high heat. Scatter the garlic and red pepper flakes into the oil. Stir for 1 minute or until garlic is lightly colored. With slotted spoon, scoop cloves from pan (letting the oil slide back) and set aside. Strew pepperoncini into oil and toast, stirring, for 1 minute. Remove.
- 3. Scatter potatoes in pan and toss in oil. Add 1/2 tsp. salt and cook for 6 minutes, tossing and turning potatoes or until slightly crisp.
- 4. Push potatoes aside. Lay sausages in pan. Cook for 5 minutes or until brown. Turn potatoes occasionally.
- 5. Cover pan, lower heat, let sizzle for 20 minutes, turning occasionally.
- 6. Scatter garlic and pepperoncini. Cook 10 more minutes or until all is crisp.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUSAGES WITH POTATOES AND HOT PEPPERS
Steps:
- Scrub and dry the potatoes, but don't peel them. Slice them lengthwise into sticks and wedges, about 1/2 inch wide (French-fry size).
- Pour the olive oil into the skillet and set over medium-high heat. Scatter the garlic and peperoncino flakes in the oil. Stir and toss the garlic for a minute or so, until lightly colored, then, with a slotted spoon or skimmer, scoop all the cloves from the pan and reserve. Strew the sliced pickled peperoncini in the oil and toast them, stirring, for about a minute, just to get them sizzling, then scoop them out-letting all the oil drain back into the pan.
- Scatter the cut potatoes in the skillet, and toss them in the flavored oil. Season with 1/2 teaspoon of salt, and cook for 6 minutes or so, over moderate heat. Toss and turn them frequently, until lightly crisped on all sides.
- Push the potatoes to the side of the skillet, and lay all the sausages in the pan. Cook for 5 or 6 minutes, rotating and shifting the sausages until they're sizzling and lightly browned on all sides; turn the potatoes as needed so they don't burn.
- Cover the pan, lower the heat, and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning and moving them in the skillet now and then. Remove the cover, and scatter the reserved garlic and peperoncini all over. Taste a potato, and season with more salt if you like. Cook uncovered for another 10 minutes or so, over low to moderate heat, until all the potatoes and sausages are caramelized and crisp on the outside, and tender and fully cooked inside.
- Serve hot (and spicy).
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