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.
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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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This dish sounds so simple and delicious! This is now on my “to try” list for the fall. Thanks for sharing!
Thanks, Meg! Definitely a good dish for fall.
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!
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).
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!
Haha, thanks! Serving it on a bed of spinach sounds delicious. I should try it with peppers too. It’s a really versatile dish…
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!
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.
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.
Thanks, Susan! Maybe next time I make this I’ll substitute some greenery as well…sounds great 🙂
Fabulous! I substituted peppers and onions for the tomatoes and mushrooms because of my picky family. Simple & delicious. Thank you!
Peppers and onions sound delicious! Thanks for the nice comment Alice 🙂
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!!!
Mmm, sounds delicious with the baby bell peppers! Thanks for commenting, Chloe 🙂
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.
Also, it’s great for entertaining. Simple but delicious and impressive. Plus, you can do other stuff while it’s cooking.
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.
This looks so yummy and comforting. I might give this a go this evening.
That’s great, Laura Anna 🙂 Let me know how it turns out.