Redhotsausageandpotatoes Recipes

FRANK'S REDHOT® TAILGATE POTATOES

Steps:

• PREHEAT oven to 425℉ (220°C). Pierce the top of potatoes with a fork and wrap each in foil. Bake directly on oven rack 1 hour to 1 hour 15 minutes, or until tender.
• MEANWHILE, for the Buffalo Chicken Dip, mix chicken, cream cheese, RedHot Sauce and ranch in medium saucepan. Heat on medium heat, stirring occasionally, until cream cheese is melted and ingredients are well blended. Cook 3 to 5 minutes longer or until mixture begins to bubble. Remove from heat and stir in Cheddar cheese.
• CAREFULLY unwrap potatoes, leaving foil intact. Place potatoes in center of foil. Cut potatoes crosswise, then lengthwise, leaving skin intact at the bottom. Using a fork, open potatoes and mash slightly. Top each potato with hot Buffalo Chicken Dip and sprinkle with cooked bacon. Place potatoes on baking sheet.
• BAKE 10 to 15 minutes. Sprinkle with crumbled blue cheese. Bake 5 minutes longer or until cheese is melted. Top potatoes with chopped chives and drizzle with additional RedHot Sauce, if desired.
• Make Ahead Tip: Bake potatoes the day before. Stuff with Buffalo Chicken Dip and wrap loosely with foil. When you're ready to serve, bake in preheated 425°F (220°C) oven 25 minutes. Remove from oven and open foil slightly. Top with bacon and blue cheese; bake 5 minutes longer. Continue as directed above.

SAUSAGE AND POTATOES SKILLET

Steps:

• Heat a large skillet over medium heat. Add the butter, and allow it to melt. Once the butter melts, add the potatoes in an even layer. Allow them to brown on one side, the flip so the opposite side is able to brown. Continue to cook the potatoes until brown, crispy, and fork tender, about 12 to 15 minutes.
• Push the potatoes to one side of the pan, and add the oil and sausage. Cook the sausage until lightly browned, about 5 to 7 minutes.
• Stir in the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.
• Serve hot with fresh fruit. Store leftovers in the refrigerator for up to 3 days.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

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.

SAUSAGES WITH POTATOES AND RED CABBAGE

Steps:

• Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
• Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
• Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
• When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
• Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
• Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

SAUSAGE POTATO CASSEROLE

Steps:

• Preheat oven to 350° and spray a 3 quart baking dish or 13 x 9 baking dish with non stick spray right before filling.
• Add diced potatoes to large saucepan, cover with water, and boil for 15-20 minutes. Drain and return potatoes to pan.
• In a large frying pan, add ⅓ cup of water, smoked sausage and onions. Cook until sausage has browned on both sides. Add more water, if needed.
• Stir minced garlic into sausage and onions and continue cooking for an additional minute. Remove from heat and place on a plate lined with paper towels, set aside.
• Mix soups, broth, all three cheeses and seasonings into potatoes. Stir.
• Add in sausage and onion mixture. Stir until combined.
• Pour into prepared baking dish and bake for 40 minutes uncovered. Carefully remove from oven, let sit for 10 minutes before serving.
• Optional: top with sour cream, green onions, cilantro

RED HOT SAUSAGE AND POTATOES

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.

SAUSAGE, PEPPER AND POTATO SKILLET

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.

SAUSAGE AND POTATOES

Steps:

• Cook sausage in a little bit of water until just done.
• Cook off water, or pour out of pan and pan fry sausage until well browned.
• Wash potatoes (or peel if desired) and cut into bite sized chunks.
• Remove sausage from pan.
• Mix soup mix with water and use to deglaze the pan.
• Add potatoes.
• Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done.
• Cut Sausage into disks about 1/2 inch to and inch thick.
• Add to pan and stir well.
• Simmer, with the cover off until sausages are heated through and the liquid is slightly thick.
• Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.

POLISH-STYLE SAUSAGE 'N' POTATOES

Steps:

• In a nonstick skillet, brown sausage over medium heat; set aside. For white sauce, melt butter in a saucepan. Stir in flour and seasonings until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., In a 3-qt. baking dish coated with cooking spray, layer a third of the potatoes, cabbage, onion, sausage and white sauce. Repeat layers twice. , Cover and bake at 350° for 1 to 1-1/2 hours or until the vegetables are tender.

CHEESY SAUSAGE AND POTATOES

Steps:

• Add the sausauge, potatoes, onions, garlic powder, and pepper to a lightly greased crock pot.
• Toss to combine.
• In another bowl stir together the soup and milk.
• Pour over sausage mixture.
• Cover and cook on low 7-8 hours.