Sausage, Potato, and Vegetable Bake
After deciding that I wanted to start a cooking blog, it felt like choosing my first recipe to post was a lot of pressure. This would be the recipe that defines me as a cook. I had a number of recipes in mind and I even stressed about it for days. Then, I decided I’m writing this blog for fun and stressing is just silly. Why not just start with whatever I am making for dinner anyway? With that, I present my first recipe: Sausage, Potato, and Vegetable Bake. This delicious dish doesn’t require a lot of fancy prep and it cooks up in a single pan, making clean-up a breeze. The only tricky party is the timing. Everything bakes in the same dish, but not every ingredient needs the same amount of cooking time. You need to pay attention to the clock and add ingredients in stages.
To make this dish, I start by cubing potatoes, onions, and a red pepper. I then drizzle them with olive oil and add salt, pepper, dried garlic, and fresh herbs. Here, I’ve used a mixture of oregano, rosemary, thyme, and sage. I love the taste of garlic and have tried using minced fresh garlic instead of dried. Unfortunately, I’ve found with the long roasting time, the fresh garlic can burn too easily and I really don’t like the taste of burnt garlic. With everything mixed in the roasting pan, I pop it in a 220 C oven.
After 40 minutes, the potatoes are soft and just beginning to brown, and the onions and peppers are lightly caramelized. Time to add the green beans.
While the beans are roasting, I slice the sausage. When I lived in the US, for the sausage, I would always use a Polish Kielbasa. Living in Switzerland, Polish sausages are not so easy to find, so I’ve looked for a reasonable substitute. As any sausage that can be sliced into rounds will work, I’m always trying different types of sausages. This time, I used some St. Galler Stumpen that I got on sale. While I prefer the garlicky zip and varied texture of Kielbasa to the smooth texture and milder flavor of these sausages, they were quite tasty.
After letting the sausages roast for 10 minutes, I give them a stir. After another 10 minutes, they are just starting to brown and are crisping up slightly at the edges. Perfect!
Sausage, Potato, and Vegetable Bake
- 20 x 20 x 5 cm Baking Dish
- 800 g Potatoes
- 200 g Yellow Onion
- 200 g Sweet Pepper Use any color you like – red, green, orange, or yellow. Or use a mix to have extra color in the final dish.
- 2-3 tbsp Olive Oil
- 2-3 tbsp Fresh Chopped Herbs Any mixture of oregano, rosemary, thyme, sage, parsley will work.
- ½ tsp Garlic Powder (optional)
- ½ tsp Salt
- ½ tsp Pepper
- 300 g Geen Beans
- 800 g Kielbasa (or similar style sausage) You can use any smoked sausage that can be sliced into rounds before cooking.
- Preheat oven to 220° C.
- Cut potatoes, onions, and pepper into 2 cm cubes and place in your baking dish.
- Drizzle the potato mixture with the olive oil. Sprinkle the chopped herbs, dried garlic, salt, and pepper over the potato mixture. Toss to coat the potatoes evenly with the oil, herbs, and seasoning.
- Put the potatoes in the preheated oven and set a timer for 40 minutes.
- While the potatoes are roasting, chop the green beans into 2 cm length pieces.
- After the potatoes have roasted for 40 minutes, take them out of the oven. The potatoes should be just beginning to brown. Add the green bean pieces and give the mixture a stir to evenly distribute the beans.
- Put the mixture back in the oven and set a timer for 15 minutes.
- While the potatoes and green beans roast, slice the kielbasa (or other sausage) into ½ centimeter thick rounds.
- When the potato and green bean mixture has roasted for 15 minutes, take it out of the oven. Add the sausage rounds and give the mixture a stir to evenly distribute the sausage pieces.
- Bake another 20 minutes, stirring half-way though. The sausage rounds should be lightly browned and just beginning to crisp around the edges.
Mix it up!
This is a versatile dish as you can easily substitute in almost any vegetables that you like. I love to add in sweet potatoes and carrots. I very often use broccoli instead of green beans. Just remember that you may need to adjust the cooking time for your additions. For example, broccoli takes about 10 minutes longer than green beans, so I add them to the potatoes at the 30 minute mark rather than at 40 minutes. Just taste as you go to make sure everything is cooked. Enjoy!
Note: This is post is not sponsored. All opinions my own.
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