EASY ITALIAN SAUSAGE AND POTATO SKILLET
Provided by Martha
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet with a tight fitting lid, fill half full of water.
- Peel potatoes (if using small new red potatoes, no need to peel) and cut into wedges about the same size as a steak fry. Place in water as you cut. Place pan on stove, and bring to a boil, then cover and lower to a medium boil and boil for five minutes. Potato wedges should still have a good bite. They will be cooked again later. With a strainer, remove to a plate. Discard water.
- Wipe out the pan and add the olive oil. Heat over medium high and add the sausage pieces. Brown on both sides, then reduce heat and continue to cook and turn until they are cooked through. Remove to a medium bowl.
- Add onions and peppers and sauté for about 8-10 minutes or until the peppers just start to lose their crunch. Add the stock and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
- Add butter to pan and add seasoned salt, garlic powder, oregano and paprika. Place drained partially cooked potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turning occasionally to brown both sides.
- Add the sausage, peppers and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.
ITALIAN SAUSAGE AND POTATOES
This Italian sausage & Potatoes recipe is made all in one skillet for an easy dinner with little to clean up! Serve this sausage and peppers recipe on sub rolls or over pasta!
Provided by Dan
Number Of Ingredients 13
Steps:
- Add 1 tablespoon of olive oil to a large skillet over medium heat. Add the sausages and brown on both sides, cooking through most of the way but not completely. Remove the sausages from the skillet to a plate and cover with foil.
- Add the other tablespoon of olive oil to the skillet. Add the peppers, onions and diced potatoes and season with the salt, pepper, garlic powder, oregano and paprika. Cook for 10 minutes, stirring often.
- Stir in the tomato paste and then pour in the marsala wine. Stir and then cover the skillet and cook for another 10 minutes until the potatoes have softened.
- Slice the Italian sausage into thick rounds and then add them to the skillet along with any juices from the plate.
- Remove the cover and add the sausages back to the skillet along with the beef broth. Cook, uncovered for another 7-8 minutes until the sausage and potatoes are cooked through.
- Serve on sub rolls, with or without cheese or on top of your favorite pasta.
CHEESY ITALIAN SAUSAGE & POTATO BAKE RECIPE - (4/5)
Provided by á-11135
Number Of Ingredients 11
Steps:
- Place the potatoes, carrot and onion in a 2.5 quart lightly greased casserole dish. Add the oil, house seasoning and Italian seasoning. Toss to coat well then dot the potatoes with the butter. Lay the sausages across the top. Cover with tinfoil and place in a 425° oven for 30 minutes. Remove and uncover, return to the oven for 20 minutes. Remove and top with the cheese and place back in the oven for 10 minutes.
SAUSAGE AND POTATOES ITALIANO
Looking for a hearty meat and potatoes casserole? This one's in the oven in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
- In large bowl, mix water, milk and margarine. Stir in 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in sausage and 1/2 cup green onions until well blended. Pour potato mixture into baking dish.
- Bake uncovered 35 minutes. Top with 2 tablespoons green onions. Bake 5 minutes longer or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 4 g, TransFat 1 1/2 g
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
- In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
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
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
ITALIAN SAUSAGE AND POTATOES
Make and share this Italian Sausage and Potatoes recipe from Food.com.
Provided by Andrewzmom
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cut up Italian sausage links into bite sized chunks.
- Cube potatoes (with skins).
- Place in baking dish, then add Italian salad dressing over all.
- Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes.
- Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...
Nutrition Facts : Calories 653.1, Fat 47.2, SaturatedFat 13.4, Cholesterol 64.7, Sodium 2312.3, Carbohydrate 33.4, Fiber 2.1, Sugar 6.7, Protein 24
ITALIAN SAUSAGE AND POTATOES
Try this tasty Italian sausage and potatoes for an easy weeknight meal. Sweet Italian sausage, baby yellow potatoes, sweet bell peppers and red onions are cooked all together on a sheet pan for easy prep and easy clean up.
Provided by Amanda
Categories Main Dishes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400˚ and line a sheet pan with parchment paper or foil.
- Slice the potatoes in half lengthwise and slice the peppers and onions into half to one inch slices.
- Lay the vegetables on the prepared sheet pan and nestle the sausages in between the vegetables.
- Drizzle the sausages and vegetables with olive oil and sprinkle with salt and pepper.
- Roast everything in the oven for about 40-45 minutes until the sausages and peppers are browned and cooked through.
Nutrition Facts : ServingSize 10 ounces, Calories 724 kcal, Sugar 2 g, Sodium 1695 mg, Fat 59 g, SaturatedFat 19 g, Carbohydrate 23 g, Fiber 3 g, Protein 24 g, Cholesterol 115 mg, UnsaturatedFat 37 g
ITALIAN SAUSAGE AND POTATOES WITH VINEGAR PEPPERS
This peasant style dish is another favorite from "The North End Italian Cookbook". It brings back memories of the wonderful restaurants in Boston's north end Italian neighborhoods.
Provided by Lorac
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add oil and sausages to a large heavy skillet.
- Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
- Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
- Return sausage to the pan and heat through.
- Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
- Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.
ROASTED ITALIAN SAUSAGE AND POTATOES
Make something hearty tonight with Roasted Italian Sausage and Potatoes. With tomatoes, garlic, rosemary and gravy, this Roasted Italian Sausage and Potatoes recipe will be your new go-to comfort meal.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Toss sausage, potatoes and tomatoes with 2 Tbsp. oil until evenly coated; spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 35 to 40 min. or until sausage is done (165°F), and potatoes are tender and golden brown.
- Meanwhile, heat remaining oil in saucepan on medium-high heat. Add garlic; cook 4 min. or until golden brown, stirring occasionally. Stir in rosemary; cook and stir 30 sec. Add gravy; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Strain sauce; discard strained solids. Stir basil and pepper into strained sauce.
- Spoon sausage mixture into large bowl. Add sauce; mix lightly.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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