Sausages With Potatoes And Hot Peppers Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Steps:

• Preheat oven to 400°. Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for the sausage. Add sausage to pan., Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with fresh thyme before serving.

Steps:

• Preheat oven to 425.
• Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
• Drizzle with the oil and sprinkle with salt and pepper to taste.
• Stir well.
• Roast the vegetables, stirring once or twice, for 45 minutes.
• Pierce each sausage in two or three places with a fork.
• Place the sausages on top of the vegetables.
• Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.
• Serve hot.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Steps:

• Scrub and dry the potatoes, but don't peel them. Slice them lengthwise into sticks and wedges, about 1/2 inch wide (French-fry size).
• Pour the olive oil into the skillet and set over medium-high heat. Scatter the garlic and peperoncino flakes in the oil. Stir and toss the garlic for a minute or so, until lightly colored, then, with a slotted spoon or skimmer, scoop all the cloves from the pan and reserve. Strew the sliced pickled peperoncini in the oil and toast them, stirring, for about a minute, just to get them sizzling, then scoop them out-letting all the oil drain back into the pan.
• Scatter the cut potatoes in the skillet, and toss them in the flavored oil. Season with 1/2 teaspoon of salt, and cook for 6 minutes or so, over moderate heat. Toss and turn them frequently, until lightly crisped on all sides.
• Push the potatoes to the side of the skillet, and lay all the sausages in the pan. Cook for 5 or 6 minutes, rotating and shifting the sausages until they're sizzling and lightly browned on all sides; turn the potatoes as needed so they don't burn.
• Cover the pan, lower the heat, and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning and moving them in the skillet now and then. Remove the cover, and scatter the reserved garlic and peperoncini all over. Taste a potato, and season with more salt if you like. Cook uncovered for another 10 minutes or so, over low to moderate heat, until all the potatoes and sausages are caramelized and crisp on the outside, and tender and fully cooked inside.
• Serve hot (and spicy).

Steps:

• 1. Scrub and dry potatoes, but do not peel. Slice them lengthwise into sticks & wedges, about 1/2 inch wide.
• 2. In large skillet, heat the oil over medium high heat. Scatter the garlic and red pepper flakes into the oil. Stir for 1 minute or until garlic is lightly colored. With slotted spoon, scoop cloves from pan (letting the oil slide back) and set aside. Strew pepperoncini into oil and toast, stirring, for 1 minute. Remove.
• 3. Scatter potatoes in pan and toss in oil. Add 1/2 tsp. salt and cook for 6 minutes, tossing and turning potatoes or until slightly crisp.
• 4. Push potatoes aside. Lay sausages in pan. Cook for 5 minutes or until brown. Turn potatoes occasionally.
• 5. Cover pan, lower heat, let sizzle for 20 minutes, turning occasionally.
• 6. Scatter garlic and pepperoncini. Cook 10 more minutes or until all is crisp.

Steps:

• 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 in the skillet.
• 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.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

Steps:

• Cook potatoes, peppers and onion until cooked through, the onions should begin to turn brown and the potatoes should be nicely browned and fork tender.
• Add Polish Sausage and heat through.
• Douse with the franks red hot (I use an entire bottle, but you should do it to taste).
• Sprinkle with Salt and Pepper to taste.