HOME DELIGHTS: Potato & Pepper Sausage Bake


The Gruffhouse folks look forward to warm and hearty dishes as Autumn approaches. The simpler, the better, especially after a long day. It doesn't get much easier than Potato & Pepper Sausage Bake.

The recipe originally came from a contest sponsored by Taste of Home magazine. Ashli Claytor's entry was a prize-winner. It'll please your family as well.
"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
I've toyed a bit with the recipe, mainly because the menfolk in this family don't know the meaning of "normal portion" when it comes to this meal. I generally get 4 servings of veg out of it, though it's less if my Better Half hoards all the potatoes.

The type of sausage depends upon your tastes. I've made it using Kroger brand sweet, mild, and hot sausage. Each works well. If you're a vegetarian and prefer to go meatless, Kroger's simple truth meatless chorizo is perfect. Just pay attention to cooking times; it may take less time than raw pork sausage links, depending on the brand you use.

Potato & Pepper Sausage Bake

  • 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
  • 3-4 button mushrooms, cubed
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons Hungarian paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 5 Italian sausage links (or four meatless chorizo)
  • 1 tablespoon olive oil
  1. Preheat oven to 400°. Add the oil, salt, pepper, Hungarian paprika, and thyme (or any other seasonings you wish) into a gallon-sized Ziplock bag. Blend by squeezing the bag. Add the potatoes, sweet peppers, shallot, mushroom and garlic to the bag and shake the dickens out of it to evenly coat everything. Pour into a 15x10x1-in. baking pan. Spread evenly over pan, leaving room for the sausage. Nestle sausage amidst vegetables.
  2.  Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. (If non-meat sausage used, follow temp guides on packaging.)
Photo by Taste of Home
Photo by Taste of Home


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Currently, there is no evidence to suggest that handling food or consuming food is associated with COVID-19. 

The risk of infection by the virus from food products, food packaging, or bags is thought to be very low. Currently, no cases of COVID-19 have been identified where infection was thought to have occurred by touching food, food packaging, or shopping bags.

Please visit the CDC webpage for more information.

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