Sausage And Potatoes Italiano Recipes

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.

ITALIAN SAUSAGE AND POTATOES

Steps:

• Preheat oven to 400˚ and line a sheet pan with parchment paper or foil.
• Slice the potatoes in half lengthwise and slice the peppers and onions into half to one inch slices.
• Lay the vegetables on the prepared sheet pan and nestle the sausages in between the vegetables.
• Drizzle the sausages and vegetables with olive oil and sprinkle with salt and pepper.
• Roast everything in the oven for about 40-45 minutes until the sausages and peppers are browned and cooked through.

ITALIAN SAUSAGE & POTATOES

Steps:

• Cut sausage in half, and put all ingredients in a casserole dish with 1 cup of water.
• Season with salt and pepper and cover.
• Bake at 350 for an hour (or until potatoes are tender).
• Remove lid for the last 15 minutes to brown.

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

ITALIAN SAUSAGE AND POTATOES

Steps:

• Cut up Italian sausage links into bite sized chunks.
• Cube potatoes (with skins).
• Place in baking dish, then add Italian salad dressing over all.
• Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes.
• Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...

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.