Rosemary and Pepper Sausages with Potatoes
A simple hearty meal that makes the whole house smell good! This recipe makes good sized portions so if you are unable to finish all of it, it keeps well as leftovers, for hungry boyfriends or husbands the next day!
A simple hearty meal that makes the whole house smell good! This recipe makes good sized portions so if you are unable to finish all of it, it keeps well as leftovers, for hungry boyfriends or husbands the next day!
- 1 tablespoon olive oil
- 8-12 good pork sausages each pricked with a fork a couple times
- 2 red onions peeled and cut into eigths, use just one onion if you like less onion.
- pinch crushed red pepper flakes optional
- leaves from a handful of rosemary sprigs finely chopped
- 2 1/2 lbs new potatoes (i used red, worked just as well) halved
- sea salt and fresh ground pepper to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (450g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 degrees.
- Put the sausages in a roasting pan along with the onion. Sprinkle with the rosemary and crushed red pepper, if using. Then add the new (or red) potatoes. Season with salt and pepper, then drizzle with the oil and toss well.
- Bake in the oven for 30-40 minutes, turning once or twice, until the sausages are golden and cooked all the way through and potatoes are tender.
- Enjoy! :)
- Note* I added some baby carrots to the mix as well, just to add some more substance, they turned out great! Would also be good with asparagus or brussel sprouts, added about halfway through baking.
Surface area dictates whether roasting yields crisp textures or steamed results. Crowding pork sausages and new potatoes in a standard rimmed baking sheet forces moisture to escape upward rather than evaporating, preventing the desired golden exterior. A heavy roasting pan with low sides allows adequate air circulation around the ingredients, which ensures the 2.5 pounds of halved potatoes develop proper contact crispness at 400 degrees Fahrenheit. Pricking the sausage casings twice before roasting releases internal fat safely without splitting the meat entirely dry. Olive oil aids heat transfer across the potato skins, while finely chopped rosemary releases fat-soluble aromatics directly into the dripping oils during the 30 to 40 minutes of total cook time.
Turning the components once or twice ensures even browning across both the red onions and the meat. Utilizing red onions cut into eighths preserves structural integrity under prolonged dry heat, whereas thinner slices would carbonize before the potatoes soften. Swapping new potatoes for russets changes the starch profile completely; russets possess lower moisture content and higher starch, resulting in a mealier interior rather than the waxy bite characteristic of new potatoes. Adjusting the vegetable load requires monitoring moisture levels, as denser additions like baby carrots demand the full 40-minute window, while delicate vegetables like asparagus require mid-cooking insertion to avoid over-softening.
