Recipe by bunnylove in NEW ENGLAND
This was first made for me by an older family friend. he says this is an old italian recipe. i don't know if it is or not, but everyone always likes it. i usually serve with crusty bread, although some people i've made this for like rice or pasta with it. that is too much starch for me, i know this recipe is not very healthy, but i still occasionally make it because family really likes it.
Top Review by recipe wrangler
I needed a reminder on how to make this and this recipe was perfect! My mom always made this for us growing up. She didn't even add any broth and it was still good. I never thought about it being an old Italian recipe, but since we're Italian, I bet you're right! Everyone always loves it. Thanks for sharing.
- 6 Italian sausages, turkey sausage would be fine in this (hot or sweet)
- 1 (15 ounce) can sweet peas
- 3 -4 potatoes, cut in 1-inch chunks, I HAVE USED CANNED POTATOES, BUT MUCH BETTER WITH REAL THING
- 1 chicken bouillon cube (i use low sodium)
- 1 cup hot water
- 1⁄4 cup butter (optional) or 1⁄4 cup margarine (optional)
- parsley, to taste
- oregano, to taste
- salt and pepper, to taste
Directions See How It's Made
- 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.