RECIPE: Roasted Sausage and Potatoes
I know I’ve talked about how much I love Pinterest, and you’ll be happy to know my love for that wonderful time waster hasn’t wavered in the past months. Sometimes I’ll find recipes on there that I have to make immediately because they look that good. This is one of those recipes.
I generally make my WandaS meals on Sunday, because it’s my stay at home and relax day. This past Sunday was the Emmys, and it’s general tradition in my house to eat unhealthy food and drink fancy drinks while watching award shows. I love awards shows, as I someday want to wear a fancy red ballgown and win awards for my spectacular writing. Instead I’m here grading essays, none of which are going to win an Emmy for best writing.
I changed a few things about the original recipe. I only used one bell pepper, because one of the two I bought was all moldy on the inside. Ew. I used both Tony Chachere’s Creole Seasoning, which my mom put on a lot of foods when I was a kid and I always have a can of in the pantry, and TexJoy Salt-Free Herb Seasoning, which I use in soups and on meat all the time. The Tony Chachere’s adds spice, while the TexJoy adds flavor to compliment the roasted potatoes. I also cooked everything for an hour, stirring every 20 minutes to make sure it was all equally roasted.
I think next time I would use less oil because the sausage cooked down and made its own oil. Also, good tip: don’t add any salt! I decided not to, knowing that the sausage was going to be salty enough, and I was right. Also, there needs to be more vegetables. Next time, sorry JT, I would add whole or halved Brussels sprouts, because sprouts + roasted + pork products = deliciousness.
|Roasted Sausage and Potatoes|
- 1 lb smoked sausage
- 3-4Yukon Gold potatoes
- 2 bell peppers, sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 1-2 tbsp Tony Chachere’s Creole Seasoning
- 1-2 tbsp TexJoy Salt-Free Herb Seasoning
- Preheat oven to 400.
- Bias cut the sausages.
- Cut the potatoes, onions, and peppers into 1/2 inch chunks.
- Put all ingredients into a 9×13 pan.
- Drizzle on the olive oil and sprinkle on the spices.
- Use your hands to toss everything together in the oil, making sure everything feels coated.
- Bake for an hour, stirring every 20 minutes to make sure everything is equally roasted.