Name: Sausage, Peppers, Onions, and Potato Bake

Ingredients:

Instructions:

Yield: 8 servings

Comments: 9/5/2017 - I made about a half recipe with 10 oz of Deitz & Watson’s Asiago & Spinach Chicken Sausage. I did not have wine and doubled the amount of chicken bouillon. For Italian seasoning, I used 1/2 teaspoon each of majoram, oregano, rosemary, thyme, salt substitute, and pepper; omitting basil because I could not find it. The quantity nearly overflowed the 2 quart casserole dish. It was tasty.
10/10/2017 - I made a half recipe with 10 oz of Deitz & Watson’s Apple & Chicken Sausage. I substituted 8 oz mushrooms for one of the potatoes. For spices, I used 1/2 teaspoon each of majoram, oregano, rosemary, thyme, salt substitute, garlic powder and pepper, and one teaspoon of basil. It was good, but the potato was better than the mushrooms. I used the largest casserole dish.
11/20/2018 - This time I actually used sweet Italian sausage! I also substituted one large carrot for one of the potatoes and red wine for white. The seasoning was the same as last time: 1/2 teaspoon each of majoram, oregano, rosemary, thyme, salt substitute, garlic powder and pepper, and one teaspoon of basil. We liked it.
8/24/2020 - The base was 1 1/2 pounds of ham steak. I had one large potato and added five small carrots in place of the second. I thawed frozen bell peppers for the other vegetable. The seasoning was 1/4 teaspoon each of garlic powder, majoram, oregano, pepper, rosemary, and thyme, and a whole teaspoon of basil. The potato was divided in quarters and then cut in 1/8 to 1/4 inch slices. I used the largest casserole dish. It was still a little firm after cooking, and pretty salty.
The potatoes were more tender the next day after re-heating. The carrots weren’t a great substitute.

Source: http://allrecipes.com/recipe/214500/sausage-peppers-onions-and-potato-bake/


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