Oven Baked Thin Sweet Sausages, Red Peppers, and Potato Casserole

 

Sweet Italian sausages tossed with potatoes, red peppers, onions and garlic, all baked at the same time makes a fabulous dinner with an array of flavors in every bite, your mouth will jump for joy!  This quick casserole dish allows no fuss, and allows me time to do something else.

Sometimes I just can't decide what to make for dinner.  Having no clue - nothing - nada - comes to mind.  But then I started questioning myself, what could I make that doesn't require a crock pot or the stove-top but just the oven?  The weather around the country has been raining and chilly for the past few days, so I didn't mind putting something in the oven for dinner.

 

Yesterday, as I was walking through the aisle at the meat market, I came across thin Italian sausages and bingo!  I haven't made mom's classic sausages and peppers in a while.  As a kid, this was my favorite dish, and now it's my family's favorite. 

 

Italian sweet sausages filled with basil and cheese are big on flavor and goes perfectly with potatoes, red peppers, garlic, onions, and extra virgin olive oil.  Oh my.... it makes a Delicious Dish!  You can pair this dish with a simple green salad to round out the meal.  It was a perfect dinner!

 

You can buy any package of thin Italian sweet sausages, either at your local butcher shop or supermarket.  They come in variety of flavors.  My family prefers basil and cheese filled sausages.

 

It's definitely easier if you bake or roast sausages together with the vegetables.  But I prefer to bake them separately, so I can remove the excess grease and fat from the sausages.  Then I mix them together in a serving platter or casserole dish just before serving.  It was a huge hit and relatively easy!   And, my family was happy!

Try this recipe!

 Oven Baked Thin Sweet Sausages, Red Peppers, and Potato Casserole

• 2 pounds of Thin Sweet Italian Sausages ( basil and cheese filled)
• 5 all-purpose potatoes - peeled, chopped
• 4 red bell peppers - chopped
• 5 garlic cloves - chopped
• 1 large onion - peeled, chopped
• 1/8 tsp. crushed red pepper flakes
• 1/8 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. sea salt
• fresh ground pepper
• 1/3 cup extra virgin olive oil
• cooking olive oil spray

Spray a large non-stick roasting pan with cooking oil.  Place all the vegetables together and scatter all seasonings on top.

 

Drizzle generously extra virgin olive oil over the vegetables. 

Preheat oven at 400 degrees.

Spray a second but smaller roasting pan with cooking oil. Place sausage links into roasting pan. Using a fork,  randomly prick the sausages. Bake links on top rack of oven and place the vegetables on the bottom rack. 

 

Bake for 20 minutes or so, until golden brown.  Remove the pan with sausages from oven, and cut links into 2 to 3 inches. Turn them over to brown the other side. Place them back into the oven and continue to bake for another 20 minutes.

 

Shake both roasting pans every 10 minutes to rotate the vegetables and the sausages.  

Bake for about 40 to 45 minutes in total, or until they golden and brown.

 

Remove from oven and transfer to a serving deep dish or platter mixing both sausages and vegetables together. And, serve. 

 

 

Serves 5 to 6

Thanks for stopping by! 

xoxo Anna and Liz