What a delicious way to class up some simple sausage and taters
It’s simple and easy prep.
Do ahead tip:
Pre-cook pieces of sausage and have them in the freezer. It makes for really quick meals and so much better for you than any take out.
It’s easy to use leftovers too.
If you prefer really spicy sausage it would be great with Creekside Meadows Xtra Hot Italian or even our Mexican Style Chorizo.
Recipe serves about 6 people but it’s easy to halve or double it for a crowd.
From Farmer and Cookbook Author Shannon Hayes. The Grassfed Gourmet- if you don’t have her books seriously you should!
2 pounds Creekside Meadows Sweet Italian Sausage- Cut into 8 pieces
1/4 cup coarsely chopped onions
8 medium sized russet potatoes, cut into large wedges
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper- don’t skip it as it really adds to the taste
1 cup dry white wine (see tips below if you prefer not using wine)
4 springs of fresh rosemary
Preheat oven to 350F
Heat 2 tablespoons lard or olive oil over medium heat in a large oven proof pot or cast iron skillet or dutch oven.
Brown the sausages 3-5 minutes each side- you aren’t cooking them through just browning them. Remove and cut into pieces about the same size as the potato wedges- I cut my pieces into 2-3 pieces. . Pour off the fat, add another 2 tablespoons of lard or olive oil, add the onions and saute until transparent. Add in the potato wedges and cook about 5 minutes on high heat. Stir often so they don’t stick.
Return sausage and their juices to the pot, add in the salt, pepper, cayenne. Pour the wine over the top, add the rosemary. Cover and bake about 1 hour until the potatoes are pierced easily with a fork.
I served these with some steamed carrots and fresh applesauce.
The dish calls for 1 cup of dry white wine and I know someone won’t like this. Remember the alcohol cooks off and leaves that wonderful flavor behind. I would assume apple cider or chicken broth could be used but of course imparts a different flavor. I have not tried either but let me know if you do try a non-wine liquid so I can share the results!
If you happen to have leftovers….
I cut everything into smaller pieces then add to a frittata or just reheat on the stove top. I warm up a small cast iron pan, add in some olive oil, lard or butter, then saute everything until warmed.
