Sausages With Potatoes And Rosemary Recipes

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.

LENTIL SOUP WITH KALE AND SAUSAGE

Steps:

• Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
• Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
• Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

BAKED ITALIAN SAUSAGE WITH POTATOES AND ROSEMARY

Steps:

• Preheat the oven to 200°C.
• Slice the sausages into 4cm pieces and place in a large roasting pan.
• Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
• Tear the ciabatta into bite size pieces and add to the roasting tray.
• Drizzle over the oil and gently toss to combine.
• Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
• Top with continental parsley and serve with a green salad.

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.

SAUSAGE, POTATO AND ESCAROLE ROAST

Steps:

• Preheat the oven to 450 degrees F.
• Toss the potatoes, tomatoes, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper with the oil in a large baking pan. Roast for 25 minutes.
• Remove the pan from the oven and scatter the sausages and bell peppers over the potatoes. Continue to roast for 20 minutes more. Remove the sausages, then add the escarole to the pan with the potatoes, scraping up the potatoes. Toss to combine. Place the sausages on top of the escarole. Move the oven rack to the highest position and roast on the top rack until the escarole is wilted, about 5 minutes.
• Set the oven to broil and broil until the sausages are well browned and the escarole is slightly charred, about 1 minute, watching carefully to prevent them from burning. Transfer to a platter and serve.

SAUSAGES WITH POTATOES AND ROSEMARY

Steps:

• Pe-heat oven to 400'F/200'C.
• Place sausages in a pot of cold water to cover and bring to boil.
• Simmer for approximately 5-10 minutes.
• Remove from water and slice thickly.
• Place sausage slices in a roasting pan.
• Add potatoes which have been cut into either thick slices or chunks.
• Sprinkle over the paprika, salt and black pepper.
• Add the rosemary.
• Drizzle with oil and toss gently.
• Roast for 50 minutes to 1 hour stirring occasionally or until potatoes are tender and sausages are golden brown.
• Tear ciabatta into bite sized pieces and add to pan for final 20 minutes of cooking.
• Sprinkle with basil and serve with a green salad and a spicy tomato sauce if desired.