Spicy Roasted Sausage, Potatoes and Peppers Recipe

5 9 9
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

Read Reviews
5 9 9
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Spicy Roasted Sausage, Potatoes and Peppers in Simple & Delicious February/March 2015

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 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
  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

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Reviews forSpicy Roasted Sausage, Potatoes and Peppers

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rwippel User ID: 4262008 262067
Reviewed Mar. 5, 2017

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

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

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

MY REVIEW
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."

MY REVIEW
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. : )"

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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