Growing up, my parents made this dish often. As a kid, I never appreciated it. In fact I would roll my eyes when I asked what was for dinner and the response was “Sausage and Potatoes”. As an adult, I appreciate this dish for what it truly is; delicious.
Now I make this and my children roll their eyes when I tell them what’s for dinner. See, it’s not a cheeseburger and fries so they can’t appreciate it. I tell them, “Hey, there are people starving all over the world. We are in a recession. You are lucky you got the sausage in this dish!”
Then I have to continue with the infamous, ” Back in Grandma and Grandpa’s day, they had to walk twenty miles through the snow just to buy one sausage link. Then they brought it home and had to split it between eighteen other people, while they took off their shoes with the holes in the soles…”
By now I’ve lost them and they are no longer listening. It’s fun to do this though. Don’t you remember your parents telling you when you were kids,
“You kids today don’t know how lucky you have it!”
So true, Dad. So very, very true.
My mother told me her mother made this when she was growing up as an easy way to stretch a meal. Times were tough, meat was expensive and not easy to fit into your budget. You had to make the most with what you had. Who knew that so many years later many of those money-saving-meals mothers made to stretch their meat, and their dollar, would turn out to be completely delicious comfort foods.
It’s simple, it’s flavorful, and it’s an entire meal in one big dish.
SAUSAGE AND POTATOES:
- 8 – 10 Sweet (or Hot) Italian Sausage Links
- 4 Large Russet Potatoes
- 1 Large Onion
- 3 Tablespoons Olive Oil
- 1/2 Tablespoon Italian Seasoning Blend (Salt Free)
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
Heat oven to 350 degrees.
Wash potatoes and leave the skins on. Cut into large, equal sized chunks, and place them in a large mixing bowl. Slice the onion thickly, separate and place them in the bowl as well.
Add all of your dry ingredients, along with the olive oil, and give it a good mixing to evenly distribute everything together.
Cut each sausage link into thirds and place in the bowl with the potatoes and onions. From here, I mix this all together with my hands. (Please make sure they are clean first, cause if they aren’t that would be really gross!) Gently mix the sausage into the potatoe and onion mixture trying not to break apart the sausage as you do this.
Dump this all into a 13 x 9 baking dish and cover with aluminum foil.
Place in the oven and allow this to cook for a minimum of one hour. After an hour turn the oven up to 400 degrees, remove the foil and place back in the oven until the sausage is nicely brown, stirring every few minutes so all the sausage gets some equal browning space. Make sure you watch this closely after returning to the oven so your potatoes and sausage don’t burn.
This is perfect:
I serve this with either a vegetable or tossed salad on the side. It’s a complete meal in itself and super easy to make on a busy day.
The potatoes come out soft and they absorb all that delicious flavor from the sausage and the onions they simmered away with. And the sausage. Nice and browned and full of flavor. Try this!