Sausage, Pepper, Onion and Potato Bake
Try this Sausage, Pepper, Onion and Potato Bake recipe, or contribute your own.
Try this Sausage, Pepper, Onion and Potato Bake recipe, or contribute your own.
- salt and pepper to taste
- 1/4 cup olive oil
- 2 teaspoons olive oil
- 1 teaspoon italian seasoning
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 pounds italian sausage links cut into 2 inch pieces
- 4 large potatoes, peeled cut into thick slices
- 2 large green bell peppers seeded and cut into wedges
- 2 large red bell peppers seeded and cut into wedges
- 3 large onions cut into wedges
- Carbohydrate 14.094818852226 g
- Cholesterol 87.0825503007608 mg
- Fat 38.1456911322545 g
- Fiber 2.98168752014637 g
- Protein 18.6017819318913 g
- Saturated Fat 13.2237787750662 g
- Serving Size 1 1 Serving (314g)
- Sodium 887.493877826038 mg
- Sugar 11.1131313320796 g
- Trans Fat 2.11932026331734 g
- Calories 478 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons 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 1/4 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.
- Serve hot.
Potatoes do the heavy lifting in this skillet-to-oven method by absorbing rendered pork fat while contributing starch to thicken the surrounding pan juices. Selecting a waxy potato variety rather than a mealy russet ensures the slices retain their structural integrity during the initial ten-minute stovetop browning phase instead of crumbling into mash. Starch conversion relies heavily on keeping the pieces in direct contact with the hot surface until a golden crust forms.
Maintaining textural contrast across the remaining ingredients requires mindful sequencing in the pan before everything transfers to the 400 degrees F oven. Bell peppers and onions only need a brief five-minute sauté to begin softening without losing their crisp-tender snap. Overcooking these vegetables early leads to a waterlogged final dish because excess moisture inhibits the dry heat needed for proper roasting.
Deglazing the skillet with a half cup of white wine and chicken stock captures the fond stuck to the bottom, dissolving caramelized meat proteins back into the sauce. Alcohol denatures surface compounds in the sausage while the stock provides amino acids that bond with aromatics to enhance savory depth. This chemical interaction bridges the gap between the rich pork and the neutral starches.
Baking the assembled ingredients uncovered for twenty to twenty-five minutes allows excess liquid to evaporate while the top layer develops deep color. Leftovers store safely in an airtight container in the refrigerator for up to four days, though the potatoes will soften further as they absorb more ambient moisture during storage.
