Name: Sausage, Peppers, Onions, and Potato Bake

Ingredients:

• 1 teaspoon olive oil
• 1 pound Italian sausage links, cut into 2-inch pieces
• 1/8 cup olive oil
• 2 large potatoes, peeled and thickly sliced
• 1 large green bell pepper, seeded and cut into wedges
• 1 large red bell pepper, seeded and cut into wedges
• 1 large onion, cut into wedges
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 teaspoon Italian seasoning
• salt and pepper to taste

Instructions:

• Preheat oven to 400ºF
• Heat teaspoon olive oil in a large skillet over medium heat, and cook and stir the sausage until browned.
• Transfer the cooked sausage to a large baking dish.
• Pour 1/8 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes.
• Place the potatoes into the baking dish, leaving some oil.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes.
• Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper.
• Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes.

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. (After this, I updated my recipe to use half the ingredients of the original on-line version.) 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.
10/18/2021 - I used about 7 oz of Cajun style Andouille sausage and 12 oz of hot Italian chicken sausage, 2 large Russet potatoes, the same seasonings as the last two times, 1/3 cup low-salt, chicken bouillon, and 1/3 cup dry sherry. The other ingredients followed the recipe. I cooked the potatoes for 15 minutes, the peppers and onions for 10 minutes, and baked the combination in the large, covered casserole dish for 25 minutes. I served it without any side dish except a green salad.
12/29/2021 - I used ham again with four medium yellow potatoes, with skins on, two medium onions, and the bell peppers. The cooking times were 15 minutes and 10 minutes at the # 3 setting on the burner, and 25 minutes in the oven. It almost overfilled our largest casserole dish. I used 3 teaspoons of homemade Italian Seasoning mix. It could have used a little pepper.

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

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