From the kitchen of One Perfect Bite...This is another simple recipe that is great for busy days or poorly equipped summer kitchens. The peppers in the dish provide all the liquid needed to cook the casserole and the high temperature at which it bakes is no accident. You need a hot, 400 degree oven, to assure all the ingredients properly cook. I do want to point out that the casserole requires 2 hours in the oven, so your dinner plans will have to take that into account. While I have seen the recipe on many blogs, I think it was originally posted on a site called Food Fanatic, which you can find here. This makes a nice family dinner and I think those of you who like hearty, well-flavored food will enjoy this simple casserole. Here is how it is made.
Italian Sausage Bake...from the kitchen of One Perfect Bite courtesy of Food Fanatic
Ingredients:
1 pint grape tomatoes, red and yellow variety
1 pound honey gold potatoes, quartered
2 large bell peppers, chopped length-wise 1-inch
1 large red onion, quartered
1 tablespoon olive oil
3 cloves garlic, roughly chopped
6 links italian sausage, spicy
5 sprigs dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Directions:
1) Preheat oven to 400 degrees F.
2) In a large baking dish, toss grape tomatoes, potatoes, bell peppers, and red onion with one tablespoon olive oil and chopped garlic. Mix well until incorporated. Add salt and pepper.
3) Place sausage links on top of vegetables. Place sprigs of thyme throughout dish. Cover with foil and bake for 90 minutes.
4) Remove tinfoil from baking dish, mix vegetables around, and bake for an additional 15 minutes. Turn sausage over and cook for an additional 15 minutes. Yield: 4 to 5 servings.
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5 comments :
Reminds me of all the Italian sausage vendors at fairs in New England. Just skip the potatoes and load the sausage and veggies onto a bun! Yum! Can't wait to try this.
This is definitely a meal my husband would love!
Love this dish. I make a similar dish. It is perfect for a weeknight or when time is rushed. Thanks for sharing.
Velva
Won't roasting sausages for 90 minutes at 400 degrees dry them out? We make this a lot (or over cabbage) and I add the sausage towards the end so they remain juicy.
nishis, the vegetables in this casserole add substantial amounts of liquid to the dish, so the sausages are not terribly dry. However, once they are uncovered they brown very, very quickly, so they must be watched and turned. I've never made this using your method because the juices from the sausage help to flavor the vegetables. You have me intrigued, however, and I will have to give your technique a try.
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