1 pound sweet and/or hot Italian sausages links, cut crosswise into thirds
1 pound small red potatoes, each cut in half
1 jumbo onion (about 1 pound), cut into 12 wedges
2 red and/or yellow peppers, each cut lengthwise into 8 pieces
1 tablespoon olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1. Preheat oven to 450°F.
2. In 151⁄2" by 101⁄2" jelly-roll pan, combine sausages, potatoes, onion, peppers, oil, salt, and pepper;
toss to coat.
3. Roast sausage mixture, stirring once halfway through roasting, until potatoes are fork-tender and
sausages are lightly browned, 30 to 35 minutes.
Makes 4 main-dish servings.
S A U S A G E S
Sausage is nothing more than ground meat mixed with fat, flavorings, salt,
filler, and sometimes preservatives stuffed into an edible casing. Here are a few of the most common:
Andouille: Cajun andouille is a heavily smoked and spiced sausage made from pork butt or shank meat.
Chorizo: Coarsely ground pork that is generously seasoned with chili powder, garlic, and other seasonings.
Spanish chorizo is made with smoked pork, and Mexican chorizo is made with fresh pork.
Italian Sausage: (sweet or hot) Coarsely ground pork flavored with black pepper and often with fennel seed.
Kielbasa: A staple of Polish cuisine, it comes in many varieties, but the most common is thick and fully cooked.
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