Country Sausage Peppers And Potatoes Recipes

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SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS



Spicy Roasted Sausage, Potatoes and Peppers image

I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. -Laurie Sledge, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • 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 until vegetables are tender, stirring occasionally, 30-35 minutes.

Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 759mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

SAUSAGE, PEPPERS, AND POTATOES



Sausage, Peppers, and Potatoes image

Make and share this Sausage, Peppers, and Potatoes recipe from Food.com.

Provided by MizzNezz

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 lb Italian sausage, cut into 2 inch slices
1 large green pepper, cut in strips
1 large red pepper, cut in strips
5 large potatoes, peeled and diced large
1 (1 ounce) envelope onion soup mix
1 1/2 cups water

Steps:

  • In 12 inch skillet, heat oil and brown sausage.
  • Remove from pan.
  • Add peppers, potatoes, onion mix and water.
  • Bring to a boil.
  • Reduce to low and simmer, covered 20 minutes.
  • Return sausage and simmer another 5 minutes, or until potatoes are done.

POTATO AND PEPPER SAUSAGE BAKE



Potato and Pepper Sausage Bake image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 12

5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 shallot, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 package (19 ounces) Italian sausage links
Minced fresh thyme, optional

Steps:

  • Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 446 calories, Fat 26g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1021mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES



Chicken, Sausage, Peppers, and Potatoes image

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½ yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
  • When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
  • Cut two slashes down to the bone on the skin side of each chicken thigh.
  • Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
  • Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
  • Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
  • Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g

COUNTRY SAUSAGE, PEPPERS AND POTATOES



Country Sausage, Peppers and Potatoes image

This is a really easy and tasty recipe for people who just like the taste of "down-home" cooking. Nothing fancy, but absolutely delicious!

Provided by Stacky5

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 lb smoked sausage (I use Eckrich skinless smoked sausage)
3 cups yukon gold potatoes, peeled and diced, approx. 1 lb
1 large green bell pepper, cut into 1/2 inch strips
1 large red bell pepper, cut into 1/2 inch strips
1 small red onion, peeled and finely diced
1 (2 ounce) envelope Lipton Recipe Secrets onion soup mix
1 1/2 cups water

Steps:

  • In a 12 inch skillet, heat oil over medium-high heat. Brown sausage on all sides and remove.
  • Cut sausage into 1-inch slices (when slightly cooled) and set aside.
  • Add peppers and onion to sausage drippings and saute, stirring frequently, approximately 2 minutes until tender.
  • Blend onion soup mix with water, add to pan and add diced potatoes. Bring to a boil over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Return sausage to skillet and simmer, covered, an additional 10 minutes or until sausage is done and potatoes are fork tender.

Nutrition Facts : Calories 637.6, Fat 40, SaturatedFat 13.5, Cholesterol 77.4, Sodium 2950.4, Carbohydrate 40.8, Fiber 4.7, Sugar 5.1, Protein 29.3

COUNTRY CHICKEN WITH SAUSAGE & PEPPERS, ETC BY SCOTTOS RECIPE - (4/5)



Country chicken with sausage & peppers, etc by Scottos Recipe - (4/5) image

Provided by LDenvir

Number Of Ingredients 14

2 chickens, each cut into 8 to 10 small pieces on the bone
2 pounds sausage links, cut in half, about 2-inches in size
1 cup olive oil
1 cup green bell peppers, seeds and pith removed, sliced lengthwise
1 cup red bell peppers, seeds and pith removed, sliced lengthwise
1 cup yellow bell peppers, seeds and pith removed, sliced lengthwise
2 medium onions, skins removed, sliced thin lengthwise
1/2 cup diced prosciutto
2 pounds small Yukon Gold potatoes, approximately golf ball size, cut in half
1 cup mushrooms, cleaned and quartered
2 tablespoons minced fresh garlic
11/2 cups dry white wine
1/2 cup Italian flat leaf parsley, sliced thin
2 sprigs fresh rosemary, leaves only

Steps:

  • In a large skillet, heat ½ cup olive oil over medium high heat and sauté prosciutto quickly until crisp. Add garlic, mushrooms, peppers and onions, and sauté until soft, approximately 10 minutes; remove from pan and set aside. In same skillet, heat additional ½ cup olive oil, add potatoes and cook until golden brown, remove from skillet and set aside with the mushrooms, peppers, and onions. Add chicken and sausage to skillet and sauté over high heat until brown on all sides. Discard excess oil, deglaze with white wine, add the rosemary, vegetables and potatoes. Simmer over low heat for about 10 minutes or until the chicken is done. Place on a platter, garnish with fresh parsley and serve immediately.

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