Potato and Pepper Sausage Bake
When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage. —Ashli Claytor, Chesapeake, Virginia
Reviews
This was delicious and easy to make. The shallots in particular were a lovely addition. I think the key to making just about anything taste good is enough seasoning, and this recipe has a delicious combination. I'm sure I will make it again at some point.
this was delicious and so simple to make. instead of the yukon gold potatoes, I used the little yellow ones and cut them in half and put them cut side down in the pan. everyone loved them. this is definitely a keeper.
I made this tonight and the four of us loved it. I didn't change a thing.
Made this using homemade venison sausage and the family loved it! I was afraid that the smaller pieces of shallot and garlic would burn, but everything turned out tender and delicious!
Love the idea of a one pan meal! Overall a good recipe but so glad I only used 1 tsp. of paprika, and that was still a little overpowering for our taste. Will definitely make again but will try with 1/4 tsp. paprika.
Very good and oh so easy! I didn't have shallots, so I used red onion instead and also added a little seasoning salt. Love the potential of varying this recipe, too!
This is the type of recipe I often make, as it is perfect for two meals for two people. I prefer to use one large red potato, as they seem to hold their shape better. I suggest 3 tablespoons olive oil, and add the seasonings to the oil, whisk ad then drizzle over the mixture in the baking pan for a more even distribution of the flavors (one tablespoon oil = the potatoes stuck to the pan). If the sausage has skins, puncture them before baking.