Pan Roasted Sausage Peppers Onions And Potatoes Recipe 445

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:

• 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 nonstick skillet over medium high heat. In a bowl toss the potatoes with a drizzle of olive oil to thinly coat wedges. Sprinkle with your Montreal seasoning, rosemary, and paprika. Toss to combine. Add potatoes to pan, cover, and cook for about 15 minutes, turning occasionally, set aside. Cut sausages into large chunks. Heat a LARGE deep skillet over medium high heat. Add the tablespoon of oil and brown the saussages on all sides and drain oil. Add your peppers, onions, and garlic. Cover pan and cook 10 minutes more. Mix a bit. Uncover and toss in the parsley, cherry pepper juice, and hot cherry peppers. Add your cooked potatoes. Toss to combine all ingredients. Heat a minute or two. Serve right from pan or plate it. Make sure to serve with bread to sop up the goodness.

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

Steps:

• Preheat oven to 450 degrees.
• Spread the vegetables on pan. Drizzle with oil and sprinkle with salt and pepper.
• Roast the vegetables for 45 minutes, stirring occasionally.
• Pierce each sausage with a fork a couple of times. Put sausages on top of vegetables. Scatter the crushed garlic here and there on the vegetables.
• Bake up to 30 minutes or until everything is thoroughly cooked. Serve hot.