- 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
"This was so easy and so delicious! It's also very customizable. You can use whatever ingredients you have on hand."
"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!"