- 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
- 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 30-35 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spicy Roasted Sausage, Potatoes and Peppers
"So very good! I used light smoked sausage and it was perfect. Definitely a keeper."
"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 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. : )"
"We liked it!! Will definitely make again. I liked that it isn't swimming in some kind of cream soup sauce."
"Was good. Make again. Used a bit less spice."
"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."
"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."
"Easily adapted to what was on hand in the kitchen and the flavor was good. Will make again!"