With all the holiday prep, and Christmas festivities going on, there’s not a lot of time left over for making elaborate meals, however, there’s always time for Sausage and Potato Casserole.
I recently experienced a very happy moment when I remembered there was sausage in the freezer…it really doesn’t take much to make me happy ;)! I don’t know about you, but I’m one of those people who prefers to shop for fresh ingredients on the day I’m going to eat them, so I rarely have meat at the ready. Every once in a while, Dom and I will make a date out of grocery shopping, and when we do, we load up! But as much as we enjoy flirting over the Mediterranean Olive Bar, and sharing foodie samples along the way, we just don’t hit the grocery store as often as we used to.
We did, however, make time to fill a couple carts, recently, which had me ready to make one of Nick’s favorite dishes. And the best part? I didn’t have to leave the house, or the comfort of my PJ’s, to make this special meal happen. (Hey – it’s just easier to prepare for the holidays in our PJ’s… Right? Our stretchy pants and slippers… Maybe I should call them yoga pants – yeah, yoga pants, that’s better.)
This warm, rustic dish is a perfect one-pot meal. Perfect for busy days, of course, but perfect for not-so-busy days, as well, because it’s soooo delicious! The kick of the sausage with the crisp, pillowy, earthiness of the roasted potatoes is what comfort is all about. And it’s what we’re all about on these cold winter nights.
Sausage and Potato Casserole combines Italian Sausage (sweet or spicy, whichever you prefer), potatoes, onions, olive oil, salt, pepper, and Italian seasoning. I’m telling you, this dish practically makes itself.
Once the sausage is thawed and the potatoes are peeled and quartered, it’s just a matter of combining them in a 13×9 casserole dish with the onions, oil, and spices, and bake for a solid hour on 350 degrees F.
Word to the wise regarding food safety: Always be sure to thaw meat safely, for example, in the refrigerator; under running (drinkable) water at a temperature of 70 degrees or lower; in the microwave oven as long as it’s being cooked immediately after thawing; or even as part of the cooking process. And also be sure to monitor the internal cooking temperature of the meat. It’s best to use a cooking thermometer as your guide, not a clock. The most important thing to be aware of with the sausage is that it’s cooked to 160 degrees F and is no longer pink. We’re looking for crispy skin and meat that’s browned all the way through.
With a little Italian bread, and a fresh green salad, this Sausage and Potato Casserole makes for a pleasurable weeknight dinner. Especially on these cold winter nights…
- 2 lbs. Italian Sausage, cut into links
- 5 large russet potatoes, peeled and quartered
- 2 onions, sliced
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 tsp. Italian seasoning
- Preheat oven to 350 degrees.
- Combine sausage, potatoes, onions, olive oil, salt, pepper and Italian seasoning in a 13x9 casserole dish.
- Bake for 1 hour, or until the internal temperature of the sausage is 160 degrees F and is no longer pink.