Sausage Potato Supper Recipes

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OVEN-ROASTED SAUSAGE AND POTATOES



Oven-Roasted Sausage and Potatoes image

Slices of potato and sausage plus green and red pepper, and onion are roasted until golden for an easy, one pan meal.

Provided by Christin Mahrlig

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

2 pounds red potatoes (cut into slices)
3 tablespoons butter (melted)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper
1 (14-ounce) package Beddar with Cheddar Johnsonville fully cooked sausage, (cut into slices)
1 medium onion (peeled and chopped)
1/2 green bell pepper (seeded and chopped)
1/2 red bell pepper (seeded and chopped)

Steps:

  • Preheat oven to 450 degrees.
  • Place potatoes slices on a baking sheet, spreading out as much as possible.
  • Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. Reserve 1 tablespoon and drizzle rest on potatoes. Toss to coat. Season to taste with salt and pepper.
  • Place in oven for 30 minutes, stirring halfway through.
  • On a second baking pan, combine sausage slices, onion, and peppers. Toss with the butter mixture that was set aside. Place in oven for 20 minutes, stirring halfway through.
  • If potatoes do not get browned enough, place under broiler for about 3 minutes.
  • Combine potatoes with sausage, onions, and pepper and serve.

Nutrition Facts : Calories 475 kcal, ServingSize 1 serving

POTATO SAUSAGE SUPPER



Potato Sausage Supper image

"I fix this comforting dish at least once a month," notes Patricia Ginn of Delphi, Indiana. "I've taken the hearty layered casserole to family reunions and always return with an empty slow cooker."

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium potatoes, peeled and sliced
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
2 medium onions, sliced and separated into rings
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen peas, thawed

Steps:

  • In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice. , Pour celery soup over the top. Cook, covered, on low until potatoes are tender, 5-6 hours. Add peas and cook 30 minutes longer.

Nutrition Facts :

ROASTED POTATO AND SAUSAGE DINNER RECIPE



Roasted Potato and Sausage Dinner Recipe image

Spicy andouille sausage or kielbasa is roasted with chunks of potatoes, onions, and carrots in this flavorful one-dish meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

1 pound smoked sausages (such as andouille or kielbasa , sliced into 1/2-inch rounds)
1 1/2 pounds gold potatoes (or red potatoes , cut into 1 to 2-inch chunks)
3 to 4 carrots (cut into 1-inch pieces)
2 medium onions (cut into wedges)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon Cajun seasoning (or Creole seasoning)
1 large clove garlic (crushed and finely minced)
A few sprigs of fresh thyme (or about 1/2 teaspoon dried leaf thyme)
4 tablespoons extra virgin olive oil

Steps:

  • Heat oven to 425 F. Grease a 3-quart baking dish or spray with nonstick cooking spray.
  • Serve with a salad and biscuits for a complete, delicious meal.

Nutrition Facts : Calories 671 kcal, Carbohydrate 47 g, Cholesterol 69 mg, Fiber 6 g, Protein 19 g, SaturatedFat 13 g, Sodium 1390 mg, Sugar 7 g, Fat 46 g, ServingSize Serves 4, UnsaturatedFat 0 g

SHEETPAN SAUSAGE SUPPER



Sheetpan Sausage Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
  • Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

SAUSAGE POTATO SUPPER



Sausage Potato Supper image

One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. -Nancy Russell, Englewood, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 small red potatoes, cubed
1 tablespoon butter
1 small zucchini, cut into 1/4-inch slices
1/8 teaspoon garlic salt
1/2 pound smoked sausage, cut into 1/2-inch slices
1/8 to 1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. , In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. , Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.

Nutrition Facts : Calories 448 calories, Fat 37g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 1396mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

SAUSAGE, POTATO AND CARROT ONE-DISH SUPPER



Sausage, Potato and Carrot One-Dish Supper image

Easy weeknight supper. Found the recipe a hundred years ago when I was first married and have since lost the cookbook, so I go by my (increasingly unreliable) memory. Adjust quantities as you wish, but if you go too light on the lemon and pepper, you will lose the tangy bite that makes this recipe.

Provided by fluffystew

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (500 g) package frozen bratwursts (generally 5 in a package - 1 lb.) or 1 (500 g) package Italian sausage (generally 5 in a package - 1 lb.)
6 -8 red potatoes, cut in half, then quartered (bite sized chunks)
2 cups carrots (baby or sliced)
1 dash oil or 1 dash cooking spray
1/4 cup water
1/4-1/3 cup lemon juice
1/4-1/2 teaspoon ground pepper

Steps:

  • Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
  • Drain the water.
  • Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
  • Add the cut potatoes and carrots to the pan.
  • Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
  • When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
  • Serve and enjoy!

Nutrition Facts : Calories 669.9, Fat 37.1, SaturatedFat 12.6, Cholesterol 92.5, Sodium 1159.8, Carbohydrate 61.6, Fiber 7.3, Sugar 7.5, Protein 23.9

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

SAUSAGE, POTATO, CARROT BAKE



Sausage, Potato, Carrot Bake image

This recipe is so easy and delicious. My whole family loves it.

Provided by zancanella

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 6

Number Of Ingredients 7

2 Kielbasa sausage rings, cut into 2-inch pieces
8 potatoes, peeled and quartered
1 onion, cut into chunks
1 (8 ounce) package baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
  • Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Nutrition Facts : Calories 776.7 calories, Carbohydrate 61.1 g, Cholesterol 99.8 mg, Fat 48.4 g, Fiber 8 g, Protein 25 g, SaturatedFat 15 g, Sodium 1415 mg, Sugar 8 g

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