Italian Sausage with Potatoes, Peppers, and Onions


Here is a much easier way of making the traditional Italian sausage, peppers, and onions without having to fry them in a skillet.  You just throw everything together and cook it in the oven.  The potatoes make a wonderful addition.  Baking everything in the oven on a large baking sheet allows you to make a larger amount.  It’s great dish for a large gathering or buffet – just double the recipe and bake two sheets at the same time.  You can cut the sausages in smaller pieces after baking.  It can be made an hour ahead of time and warmed just before serving. Serve with a salad and crusty Italian bread.

(Sasizza cú Patati, Piparreddi, é Cipuddi/ Salsiccia can Patate, Peperoni, é Cipolle)

Difficulty Rating: Easy
Makes 6 servings.

1/4 cup olive oil
6 Italian sausage links
2 pounds Yukon gold potatoes
1 green bell pepper
1 red bell pepper
1 medium onion
1 1/2 teaspoons minced fresh fennel leaves (optional)
Salt and ground black pepper

Preheat oven to 400 degrees F.  Wash potatoes and cut into wedges lengthwise.  Peel onion, remove ends and cut into wedges.  Place olive oil on the bottom of a 13-inch x 18-inch baking sheet.  Add sausage, potatoes, peppers, onion, and fennel if using, and toss gently to coat with oil.  Spread out on pan and season with salt and pepper to taste.  Bake for 20 minutes, stir sausage and vegetables using a spatula.  Bake 20 minutes longer.  Remove the peppers using tongs and place in a small bowl. Cover with foil to keep warm. Raise oven temperature to 425 degrees F.  Cook for an additional 20 minutes, until sausages and potatoes are browned.

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