Sausage Potato Bake

"This recipe is one of my mom's favorites. Its nice because it has meat, potatoes and veggies all in one dish, and its tasty!!!"
photo by a user photo by a user
Ready In:
1hr 20mins
1 big bowl full




  • Preheat oven to 450°F.
  • Place veggies in a single layer on shallow roasting pan; do not crowd them or they won't brown.
  • Drizzle with the oil and sprinkle with spices to taste.
  • Roast the veggies stirring once or twice for about 20 minutes.
  • Pierce each sausage in two or three places with fork.
  • Place the sausages on top of the veggies. Bake for about 45 minutes, or until done.
  • Serve hot.
  • if the veggies seen like they're cooking too fast I take them out and add themback in after the sausage is done.

Questions & Replies

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  1. Calophi
    Very tasty! Forgot to check on it halfway through baking and it killed the veggies a bit (but not the potatoes) and only browned one side of the sausage. Don't forget to check on it like I did. :)
  2. susanratz
    This was delicious, but VERY OILY!! Next time I will cut way back on the oil. Thanks so much for sharing!! :O)
  3. ShortieNJ
    this turned out quite yummy - i like the spice combination. i used a back of frozen fajita mix - peppers and onions (since i was being quite lazy). thanks for posting
  4. Dawn F.
    Great recipe for a hearty meal. My family always made a recipe like this for quick get togethers. My Dad made his owe sausage so we always had it in the freezer, I continue that tradition today. I use to make this for my great neices and nephews for Halloween night. They would stop at my house first and get dinner before heading out to trick or treat.
  5. Darkhunter
    I've roasted more than my share of vegetables as my sister is the Queen of Anything Vegetable! I never had it with fennel seeds, and I think I'll use them anytime I roast veggies. You didn't indicate when to add the parmesan, so I just placed it on the table. I also like the sausage draining into the veggies. Another flavor added! Thnx for posting. Made for Fall 2008 PAC.


I'm a chef by way of my mother. We were taught as kids to improvise and work what we had into delicious gourmet type meals.
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