Baked Italian Sausage With Potatoes and Rosemary

"A hearty, flavoursome really quick to prepare and assemble one dish meal. Bill Granger's recipe from the Lifestyle Food Channel."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Marlitt photo by Marlitt
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat the oven to 200°C.
  • Slice the sausages into 4cm pieces and place in a large roasting pan.
  • Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
  • Tear the ciabatta into bite size pieces and add to the roasting tray.
  • Drizzle over the oil and gently toss to combine.
  • Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
  • Top with continental parsley and serve with a green salad.

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Reviews

  1. This dish was really good. It was a nice change of pace for cooking Italian sausage. My husband kept raving about it and said that I have to make it again. The only thing I would change would be to cover it while baking since it was a bit dry and we prefer our food moist.
     
  2. I have to admit I was skeptical of this recipe as the ingredients are quite basic and simple. Let me tell you, we loved this. I did add quartered onions (I'm an onion freak) and used Oktoberfest sausage. I really liked the crispy bread, it added great texture. I did have to cook this for about 50 minutes as my potatoes were still a bit hard after 40 minutes. So, I put a lid on it and cooked an extra 10 minutes and it was just right. Thx a bunch for sharing this.
     
  3. Really good and so easy. We just had it for lunch on a very dreich windy day, so perfect comfort food. I'm quite stingy with my ratings, so only give 5 if it is perfection in every way, but my husband wanted it a full 5, so why not? We did put in a quartered onion, which blended in quite nicely with the others. The key is to use really good quality smoked paprika - in our case this means Spanish, and a smoked hot one would be good as well if you want an extra kick.
     
  4. Amazingly easy to prepare with a flavor punch that is unbelievable! Yes, definitely do the bread. It sounds wierd but SO good! The recipe only converted part to US - I used 400 for the oven temp and it worked perfectly, but the recipe stayed in celcius even after conversion. Just saying.
     
  5. Yum. Really nice, easy recipe. I added onions, 'cuz I like 'em. I might add some red pepper next time. The next day I chopped up the leftovers -- bread and all -- and made the best hash ever. Delicious with eggs.
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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