Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.

Who can resist a great tasting sausage bake? There’s a lot of chopping in this recipe. So grab your sharpest knife because you are going to need it!Prep the potatoes: Let’s start with the potatoes since we need to parboil them. Peel and cut about 4 large yellow potatoes into wedges. Russet potatoes are a great alternative. Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are. Let’s continue chopping the rest of the vegetables.

Prep the vegetables: Slice 2 medium onions, 4-5 green onions, 1 red pepper, and 1 yellow pepper. Depending on the size of your garlic and your preference, coarsely chop about 3-4 medium cloves.

Prep the sausage: The sausage can be left as is or cut up. I prefer to cut my Italian sausages into thirds. You can use either mild or strong, once again, your preference. For a healthier choice, use chicken or turkey sausages.

Preheat oven to 425°F (220°C).
Place oven grate on the lower center rack, that is the second from the bottom.
Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
Lower the heat to medium, add 4 chopped garlic cloves and stir for about 30 sec.

Add the 2 sliced onions and cook for about 5-7 minutes. Add salt and pepper to taste.
If you like a little heat, go ahead and add a pinch or two of red pepper flakes.

Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes. Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine and set aside. Time to add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.

Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches). Toss gently together.

Cover with aluminum foil and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted. Transfer to a serving dish, garnish with fresh chopped parsley and serve.

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