I’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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