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
FRYING-PAN SAUSAGE HOTPOT
Use up any leftover sausages in this hearty hotpot recipe, quick yet comforting and perfect for midweek meals
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
- Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.
Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.07 milligram of sodium
POTATO AND SAUSAGE HOTPOT
Make and share this Potato and Sausage Hotpot recipe from Food.com.
Provided by Sackville
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan with a lid and fry the onion and sausages until starting to brown.
- Add the potato slices and cook, stirring occasionally, until golden.
- Season with salt and pepper.
- Add the mustard, if using, to the stock, then pour into the pan.
- Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender.
- Preheat the grill to medium.
- Scatter the cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.
- Serve with steamed vegetables.
Nutrition Facts : Calories 959.7, Fat 74.7, SaturatedFat 25.5, Cholesterol 185.8, Sodium 1812.2, Carbohydrate 26.1, Fiber 3.8, Sugar 4.1, Protein 43.6
DOMINO POTATO SAUSAGE HOTPOT
This delicious potato and sausage hotpot is perfect for feeding the whole family! Tasty, filling (perfect for those cold winter nights!) and it will give you plenty of leftovers if there's only 4 of you!
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 200 fan.
- Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
- Wrap each sausage with a slice of bacon and brown in a frying pan. Set to one side.
- Bring a saucepan of water to the boil and add cabbage leaves. Cook for a few minutes then plunge into bowl of cold water to stop the cooking process.
- Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
- Soften the diced carrot in the fat of the pan and scatter all over sausages.
- Add a knob of butter to the pan, cook the onion and garlic until soft/translucent. Add a few sprigs of thyme and a little salt and pepper.
- Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
- Place the remaining florets into a jug/bowl and top with the onion mixture. Add grated cheese, mustard and stock. Blitz until smooth, then pour into casserole dish on top of sausages.
- Shake dish to settle the sauce around the sausage parcels.
- Slice potatoes finely on a mandolin or by hand, and arrange them on top of the sauce standing upright and alternating the coloured potato skins here and there.
- Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top.
- Place lid on dish and bake for 40-50mins.
- Check potatoes are cooked through, then turn oven up to 200 fan and bake for 10 mins with the lid off to crisp the skins.
- SERVE AND ENJOY!!!
SAUSAGE, BAKED BEAN AND POTATO HOTPOT
Pure comfort food. Obviously the better quality sausages you use, the better it will taste. Note: I'm really not sure how RecipeZaar came up with such a high calorie count. I'm sure it can't actually be that high.
Provided by Kitzy
Categories Stew
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/400F/gas mark 6. Partially cook the potatoes in salted boiling water for 10 minutes Drain and set aside to cool slightly.
- Meanwhile, fry the sausage pieces in a pan for 5 mins until golden. Remove and set aside. Add the onion slices to the pan and fry for 5 minutes.
- Return the sausages to the pan with the baked beans, heat through and season to taste. Spoon the mixture into a casserole dish.
- Thinly slice the potato and arrange them on top of the bean mixture, overlapping them. Cover with a lid or foil and bake for 10 minutes Remove lid and cook for a further 10 minutes.
Nutrition Facts : Calories 1112.5, Fat 67.3, SaturatedFat 22.2, Cholesterol 180, Sodium 2270.4, Carbohydrate 80, Fiber 13, Sugar 22.5, Protein 51.4
HOT SAUSAGE POT
An interesting and simple meal with a bit of zing. Use the juices for dipping a nice hunk of Italian bread (or any bread for that matter).
Provided by NOODS77
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
- In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
- Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 76.9 g, Cholesterol 51.5 mg, Fat 31.1 g, Fiber 10.2 g, Protein 18 g, SaturatedFat 11.1 g, Sodium 535.1 mg, Sugar 7.4 g
SWEET ONION AND SAUSAGE HOTPOT
Pure comfort food! Sausages, caramelised onions and mushrooms in a sweet sticky sauce, baked underneath sliced potato.
Provided by tracinda
Time 1h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/fan 180C/gas6.
- In a large pan, fry the sausages on a moderate heat until browned. Set aside.
- Peel the potatoes, and place them, whole, into a pan of salted water. Bring to the boil, then simmer for about 10 mins, but keep checking them to make sure they do not overcook, they should be slightly softened but not cooked. Drain and set aside to cool.
- In the same pan as you cooked the sausages, fry the sliced onion in 1tbsp olive oil on a medium heat until softened. Add the sugar and a tbsp of water, and stir for a few mins until the sugar is dissolved. Add the wine if you are using. Add the stock and chutney, stir well, and turn up the heat so the mixture is bubbling. Let it bubble for a few minutes, until it starts to thicken, then turn down to medium heat.
- Add the sausages to the pan with the onions, and cook for a few more minutes. Remove them from the pan and put into an ovenproof casserole dish. Pour the onions in their sauce over, and top with the mushrooms.
- Sprinkle with the oregano, and season with salt and pepper. Drizzle a little olive oil on the mushrooms.
- Slice the potatoes, slices should be about 1cm thick. Cover the sausage and mushroom mixture with the sliced potatoes, cover dish with foil, and bake in the centre of the oven. After 30 mins, remove the foil, and return to the oven for 15 mins, to crisp up the potatoes.
- Divide between 2 plates, pouring the sweet sauce over, and serve with a fried egg on top, and grilled tomatoes on the side.
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