Thursday, February 17, 2011

Sausage with Peppers Onions and Potatoes

I prepped this last night in 5 minutes and tossed into the oven while I did homework with Theodora, my oldest. It's a highly flavorful dish that tastes awesome. It's a must try. Gina, you could probably use chicken sausage to lighten it up (find her at skinny I served this with a mile long baguette!

You'll need:

12 fat sausage links
4 green or red peppers cut into 2 inch strips
2 large onions cut into 1 inch wedges( like an orange)
12 egg size red potatoes cut in half long ways
6 cloves of garlic smashed with heel of hand
1/2 cup olive oil
juice of 1/2 lemon
1 1/2 tablespoons salt
1 tablespoon crushed red pepper flakes (add more if you want it spicier)
1 1/2 tablespoons rosemary
1 1/2 tablespoons oregano

In a large aluminum pan (the biggest you have) add all ingredients together and toss by hand, getting all the veggies and sausage well coated in oil and spices.
Arrange the sausage links on top of the peppers potatoes and onions and bake at 450 degrees for 45 minutes. Half way through (20 minutes) turn the sausage over to roast on both sides.
Serve with crunchy bread.

Serves 6

Tip: you want the veggies in a shallow pile. Use 2 trays if you don't have the 20 inch pan I use and simply put half the veggies and 6 links in each. Crowding the veggies will boil them rather than roast them.


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