Sausage Potatoes And Peas Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

SAUSAGE, POTATO, CARROT BAKE

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.

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.

OVEN ROASTED SAUSAGE PEPPERS AND POTATOES

Steps:

• Put a large saute` pan over a medium-high flame and heat 1 tablespoon of the oil. Using a fork prick the sausage links all over. Place the links in the saute pan and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and slice the links in half. Set aside. Preheat the oven to 450 degrees. In a large mixing bowl toss together 1/2 cup of the oil, sliced potatoes, peppers, onions and garlic. Season with salt and pepper as desired. Spread the mixture in a large roasting pan or a 13x18 inch baking sheet. Top with the sausage and roast for 30-40 minutes turning halfway though.

ITALIAN SAUSAGE, POTATOES, PEPPERS AND ONIONS

Steps:

• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack, that is the second from the bottom.
• Add the potato wedges to a large pot of cold salted water.
• Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
• Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
• Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
• Add the 2 sliced onions and cook for about 5-7 minutes.
• Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
• Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
• Check the potatoes for doneness.
• If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
• Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
• Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
• Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
• Toss gently together.
• If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
• Cover with aluminum foil and bake for about 20 minutes.
• Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.

SAUSAGE, POTATOES AND PEAS

Steps:

• Spread sausage links, potatoes and peas in 13 x 9 baking dish.
• in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved.
• pour over sausage, potatoes and peas.
• cover tightly with aluminum foil.
• bake in 350 degree oven 45 minutes to 1 hours.

SAUSAGE, GREEN BEANS AND POTATOES

Steps:

• Combine all ingredients and place in 3 quart crock pot or a pan on top of the stove. Cook in crock pot on low for 5 to 6 hours or high for 4 hours or until the potatoes are done.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.