Spicy Roasted Sausage, Potatoes and Peppers Recipe
Spicy Roasted Sausage, Potatoes and Peppers Recipe photo by Taste of Home
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Spicy Roasted Sausage, Potatoes and Peppers Recipe

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I love to share my cooking, and this hearty meal-in-one has gotten a tasty reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings


  • 1 pound potatoes (about 2 medium), peeled and cut into 1/2-inch cubes
  • 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of your choice, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 cup pickled pepper rings
  • 1 tablespoon olive oil
  • 1/2 to 1 teaspoon Creole seasoning
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups: 257 calories, 11g fat (3g saturated fat), 65mg cholesterol, 759mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.


  1. 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.
  2. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings.
Originally published as Spicy Roasted Sausage, Potatoes and Peppers in Simple & Delicious February/March 2015

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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kaylenn2172 User ID: 1286066 248422
Reviewed May. 19, 2016

"So very good! I used light smoked sausage and it was perfect. Definitely a keeper."

JANENOV46 User ID: 3295323 247085
Reviewed Apr. 14, 2016

"Meal in a pan,love the idea, and it was delicious too. I lined the sheet with aluminum foil before spraying it with Pam, easy clean up too."

I_Fortuna User ID: 8342880 245594
Reviewed Mar. 17, 2016

"I make this often only in a skillet. I am sure roasted is just as good or better. Today I am using Omaha Steaks kielbasa which hubby loves the best because it is not too spicy. I love spicy so I use a spicy sausage from the Kielbasa family. I like using a sprinkle of Kashmiri chile too. I usually cheat because of my back and use frozen Potatoes O'Brien. Perfect for St. Patty's Day. : )"

daps User ID: 6203513 235198
Reviewed Oct. 18, 2015

"We liked it!! Will definitely make again. I liked that it isn't swimming in some kind of cream soup sauce."

fascinator User ID: 7633968 225121
Reviewed Apr. 19, 2015

"Was good. Make again. Used a bit less spice."

kyle1987 User ID: 1583898 219636
Reviewed Feb. 3, 2015

"dinner was running late and I had just been thumbing through my magazine. I made this (with a few changes like RLSM did because of what was on hand. Husband told me to put a star by this one. He liked it...and so did I."

Beema User ID: 446601 219602
Reviewed Feb. 3, 2015

"Laurie's recipe is one of those go to favorites, very similar to one I make when all else fails. I like the addition of the Creole seasoning to this version. As a fellow field editor, I give Laurie's recipe a high five star rating."

RLSM User ID: 5781736 218289
Reviewed Jan. 19, 2015

"Easily adapted to what was on hand in the kitchen and the flavor was good. Will make again!"

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