Sausage Potato And Carrot One Dish Supper Recipes

Steps:

• In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. , In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. , Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.

Steps:

• Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
• Drain the water.
• Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
• Add the cut potatoes and carrots to the pan.
• Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
• When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
• Serve and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Steps:

• If desired, peel frozen farmer sausage. (The best way is to hold it under a trickle of warm water.) Break sausage into 4-6 chunks.
• Place potatoes and carrots into a roaster or large casserole dish. Add water to cover the bottom of the dish.
• Place frozen sausage chunks over top (so drippings will flavour the vegetables), cover, and bake at 375F for 1-1/2 hours.
• Remove from oven and drain juices from casserole dish into a saucepan. (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.).
• For gravy: Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps! (Actually, a Tupperware gravy shaker works best for this. You can just throw it all together and shake it up without worrying about lumps at all.).
• Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened. (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.).
• Add salt and pepper to taste and serve.

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.