A one pan meal of smoked sausage, potatoes and sweet bell peppers, tossed with simple seasonings and olive oil and topped with pats of butter.
Smoked Sausage, Peppers and Potato Bake
The combination of flavors in this dish is one of my favorites, especially when I'm not much motivated to cook, because it's such an easy dish to throw together.
This version includes a hickory smoked Conecuh sausage, tender yellow potatoes and frozen mixed peppers with onions, seasoned, tossed with extra virgin olive oil, dotted with butter and baked. It's simple, easy, tasty and super flavorful.
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Here's what you'll need to make my Sausage and Potato Bake:
- 1 teaspoon kosher, sea or spring salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 2 teaspoons Italian seasoning
- 8 small yellow or red potatoes, scrubbed but unpeeled and quartered
- 2 tablespoons extra virgin olive oil, divided
- 1 (1 pound) package smoked sausage, sliced crosswise about 1-inch thick
- 2 cups frozen onion and pepper blend, thawed
- 2 tablespoons cold unsalted butter, sliced
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Gather the ingredients up! Preheat oven to 375 degrees F. I'm using Conecuh hickory smoked sausage, a favorite local brand from Alabama. If you want a little more fire, substitute andouille, if you want to keep it on the milder side, good old kielbasa is fine too!
By the way, since we're using soft skin potatoes, to keep it simple I'm cooking them with the skin on, so I'm using some veggie wash. This Clean Boss brand (#ad) is what I'm currently using, but there are many different brands available these days, and with all of the produce recalls I've heard about in just the past few years, I just think it's a good idea to take an extra step above rinsing it. Use a veggie wash on the potatoes or scrub and rinse them well. Set aside.
I alternate between kosher salt and sea salt in my cooking, but recently I saw an ad for a spring salt product called Vera Salt. I'm using that here.
The ad showed that their products were "microplastics free," so that certainly got me curious and I looked into it further and was horrified! Vera Salt is high purity, comes from an ancient spring in Spain, is lab tested for metals, microplastics and other additives and contains beneficial minerals of magnesium, calcium and potassium, lacking in many processed commercial salt products. Vera Salt doesn't know who am am, I'm not affiliated financially with them, and I purchased a bundle with my own money, but thought I'd share it with y'all as it might be something you'll want to check out too. Visit their website for more information.
Put the seasonings in a small bowl.
You can certainly apply the seasonings individually, but I find it a little easier with a divided use, to mix them all together first.
You'll need a baker, about 9 x 13-inch in size and I want y'all to see this Curtis Stone buffet pan I'm using! I am loving all of his products (#ad) and I have quite a few! I have to be careful though because I can easily get carried away because he's just so nice and charming with his presentations, but the Durapan products truly are fantastic!
Quarter or halve the potatoes, depending on their size, and place into the baking dish.
Drizzle with half of the olive oil and sprinkle with half of the seasonings; toss.
Top with the sausage and thawed frozen pepper blend, add remaining seasonings and toss. This blend has a mix of peppers with onions and I keep it on hand all of time. Yes, certainly use fresh if you'd rather!
Top with pats of butter and drizzle all over with remaining olive oil.
Doesn't that just look scrumptious already?!
Cover and bake for 30 minutes.
Remove from the oven and uncover.
Return to the oven and continue baking uncovered 15 minutes longer, or until potatoes are tender.
Transfer to a platter or large serving bowl and dig in!
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