Easy and inexpensive, my Mom’s recipe for Italian sausage with potatoes is a baked dish that will please your family and friends requiring only 10 minutes preparation!
But first, why it is called ITALIAN?
There are at least 15 VARIETIES of sausage in Italy, depending on the Region but most importantly on the composition; the most common and primary ingredient is PORK however it can be veal (less inexpensive) or boar.
The differences are in the type of meat used, often times of mixed animals, and the cut (belly vs leaner cut). But not only! Spices and herbs play a huge role in building the character of the sausage so different Regions, different mixes.
One of the spices that stands out in flavor and that I believe gave the name ITALIAN to the sausage sold in U.S.A. is: FENNEL SEEDS. Which is also my absolute favorite.
For dietary and health purposes, although I much prefer pork, I chose chicken sausage instead. The milder taste of the chicken is enhanced by the fennel seeds, the potatoes and the herb I used.
But don’t worry! This recipe is wonderful for “regular” sausages too!
SO HERE IT IS:
BAKED CHICKEN SAUSAGE WITH POTATOES
Easy and very quick to prepare, my Mom's recipe for Italian sausage with potatoes is a baked dish that will make your kids and family lick their fingers!
- 1 pound Italian Chicken Sausage
- 10 Russet Potatoes
- 6 stalks Fresh Rosemary
- 10 leaves Fresh Sage (Optional)
- 5 cloves Garlic (Skin on)
- Extra Virgin Olive Oil
- Black ground Pepper
- 1 glass White wine (for additional flavor)
Wash and dice the potatoes in 2 inch cubes, leaving the skin on.
In a mixing bowl, add the potatoes and dress with 4/5 TBSP evoo, salt and pepper. Mix until the potatoes are evenly coated.
Preheat the oven at 356 F.
In a baking pan lined with parchment paper, lay the potatoes evenly and add the herbs and garlic on top, making sure these are also evenly distributed like this:
Pinch once each sausage with a fork and lay on top of the potatoes.
Bake for 30 minutes then turn the sausages. Irrigate with a glass of white wine and bake for additional 10 or 20 minutes, depending on sausage thickness and oven type.
NOTE: pinching the sausages allows the fat to come out, this way flavoring the potatoes and making the sausages lighter in fat and cholesterol.
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