Baked Italian Sausage and Potatoes and Whole Garlic Cloves

Sausage and PotatoesI’m not sure if it’s the heat right now, but I’m really looking forward to fall. I love all the comfort foods during fall season. Last night I decided to create a dish of just that…but in August! And, even better, you can mix and bake it all in one dish making this an easy dinner.

The main ingredients are spicy Italian sausage, potatoes, garlic, and mushrooms. Feel free to use regular sausage, but I like the kick from the spicy sausage. I added a few husk tomatoes, which I picked up at my farmer’s market. Husk tomatoes are very sweet, with a hint of a melon, fruity flavor. They’re smaller than cherry tomatoes and surrounded by a papery husk which needs to be peeled off before cooking. They taste really great raw but I decided to cook them, the dish needed a bit of sweetness to contrast the salty sausages. I used a good amount of whole garlic cloves in this recipe, no need to peel them. When they’re finished baking in the oven, you can just squeeze the softened garlic out of the skin and they taste super sweet and yummy. Try it, trust me.

Baked Italian Sausage and Potatoes Recipe

  • 1 pound spicy Italian sausage, cut into 1 inch pieces
  • 6-8 small Yukon Gold potatoes, halved or quartered
  • 1 cup Crimini mushrooms, halved
  • 1 cup husk tomatoes, peeled (use cherry tomatoes to substitute)
  • 1 handful garlic cloves, skin on
  • 2 shallots cut in quarters
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • salt & pepper to taste

Preheat oven to 425°F. Mix all ingredients in baking pan coating everything evenly. Cover with aluminum foil and bake for 30 minutes. Remove foil and mix ingredients so they don’t stick to the pan. Bake uncovered for another 30-45 minutes or until potatoes are cooked through and golden brown. Keep checking and feel free to mix every now and then depending on how caramelized or crispy you like everything.

Total Time: 60-90 minutes
Yield: 4-6 servings
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19 Responses to “Baked Italian Sausage and Potatoes and Whole Garlic Cloves”

  1. Meg's Everyday Indulgence August 13, 2011 at 10:31 pm #

    This dish sounds so simple and delicious! This is now on my “to try” list for the fall. Thanks for sharing!

    • Barb August 14, 2011 at 10:34 am #

      Thanks, Meg! Definitely a good dish for fall.

  2. April was in CT now CA August 17, 2011 at 11:35 pm #

    We had this for dinner tonight and it was amazingly good. I used mild Italian chicken sausage and cherry tomatoes and I could have licked my plate (or maybe I did..but I’m not sayin’). This one will be going into heavy rotation in our house. LOVE!

    • Barb August 17, 2011 at 11:48 pm #

      Really happy to hear that it turned out well 🙂

      I just posted another “one-pot” dish you might like (see the link for roast chicken below).

  3. SDavis August 25, 2011 at 9:53 am #

    This was really delicious — I did not have mushrooms so I substituted Trader Joe’s frozen sliced red/green peppers. I served it on beds of steamed spinach…the only issue is that two of us ate the entire pan!

    • Barb August 25, 2011 at 4:31 pm #

      Haha, thanks! Serving it on a bed of spinach sounds delicious. I should try it with peppers too. It’s a really versatile dish…

  4. Laura September 9, 2011 at 11:14 pm #

    This was FANTASTIC. Easy as pie, incredibly flavorful, comforting and awesome. I omitted the cherry tomatoes (didn’t have any on hand), used fresh herbs instead of dried and doubled the balsamic. Really delightful. Thanks so much!

    • Barb September 10, 2011 at 9:48 am #

      Thanks, Laura! Appreciate your trying this recipe and commenting. The tweaks you made sound delicious, especially the fresh herbs. Your blog’s great btw, love the Sonoma post.

  5. Susan October 14, 2011 at 6:39 pm #

    This will be our dinner 45 minutes from now. :0) Smells great. Just waiting until it’s on the crispy side before we dig in. Husband has a mushroom allergy, so I tossed in some greenery instead.

    • Barb October 14, 2011 at 8:14 pm #

      Thanks, Susan! Maybe next time I make this I’ll substitute some greenery as well…sounds great 🙂

  6. Alice January 26, 2012 at 9:32 am #

    Fabulous! I substituted peppers and onions for the tomatoes and mushrooms because of my picky family. Simple & delicious. Thank you!

    • Barb January 26, 2012 at 9:41 am #

      Peppers and onions sound delicious! Thanks for the nice comment Alice 🙂

  7. Chloe September 4, 2012 at 10:10 pm #

    Yum! Made it tonight, on a very warm, humid desert eve in Phx…. gave me a great comfort food fix! Although, I have to add, my dh, when doing the shopping, picked up ‘baby bells’ instead of ‘baby bellas’ (which are cheaper than crimini, here). They (‘baby bell peppers’)added a veggie that my family prolly prefers over ‘shrooms…. Thank you!!!

    • Barb September 4, 2012 at 11:18 pm #

      Mmm, sounds delicious with the baby bell peppers! Thanks for commenting, Chloe 🙂

  8. Morgan September 21, 2012 at 10:46 am #

    This was unbelievably good and so, so easy. I used hot Italian sausage from my CSA meat share which made it even better.

    I served it with a spring mix salad with toasted pine nuts, radishes, and shallots, tossed with olive oil, champagne vinegar, and salt and pepper.

    I can’t wait to make it again.

    • Morgan September 21, 2012 at 10:47 am #

      Also, it’s great for entertaining. Simple but delicious and impressive. Plus, you can do other stuff while it’s cooking.

      • Barb September 21, 2012 at 1:12 pm #

        Thanks so much for your comments, Morgan. Your salad sounds delicious! So simple and perfect 🙂 Now that the Fall season is here I’ll be making this dish again (and again), can’t wait.

  9. Laura Anna November 20, 2013 at 3:31 pm #

    This looks so yummy and comforting. I might give this a go this evening.

    • Barb November 20, 2013 at 5:18 pm #

      That’s great, Laura Anna 🙂 Let me know how it turns out.

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