Potato and Pepper Sausage Bake Recipe


  • 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
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 package (19 ounces) Johnsonville® Mild Italian Sausage Links
  • Minced fresh thyme, optional


  • Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan.
  • Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Test Kitchen tip

  • Arrange the sausages directly onto the pan instead of on top of the potatoes, so the potatoes cook evenly.

  • Nutrition Facts

    1 sausage link with 3/4 cup vegetables: 446 calories, 26g fat (8g saturated fat), 58mg cholesterol, 1021mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 16g protein.

    Originally published as Potato and Pepper Sausage Bake in Simple & Delicious February/March 2019

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    Post Author: MNS Master

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