Italian Sausage and Potatoes Recipe

5 from 9 votes

Italian Sausage and Potatoes Recipe

This hearty Italian Sausage and Potatoes bake deliciously savor and filling! It is simple, easy, and loaded with flavor.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

¼ cup olive oil, divided
1 pound mild Italian sausage links, cut into two inch pieces
Salt and pepper to taste
4 medium russet potatoes, peeled and thickly sliced
2 large green bell peppers, cut into thick strips
2 large red bell peppers, cut into thick strips
1 medium onion, cut into wedges
1 cup chicken broth
1 teaspoon Italian seasoning

Instructions

Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray.
Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish.
Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish.
Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened.
Add the vegetables to the baking dish, and stir to combine. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.

Notes

Recipe Tips.

Add a pinch of red pepper flakes for gentle heat or swap in spicy Italian sausage if your crowd likes it. You could also swap in turkey sausage or chicken sausage!
Slice potatoes thick so they stay intact while roasting in broth.
Serve with a side of Italian Bread and a light salad.

Freezer-friendly. Double the recipe so you have one to freeze for later. Allow the baked dish to cool before transferring to a freezer-safe bag. Store in the freezer for up to 4 months.

Reheat from frozen: Place in an oven-safe dish, and cover tightly with foil. Bake at 350°F for 45 to 60 minutes for a 9x13 pan; smaller portions need 25 to 35 minutes. Remove foil for the last 10 to 15 minutes so the top crisps.

Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 4 months.

For more substitutions and tips, check out the full recipe post

Nutrition