We hit upon this satisfying, comforting combination one night while frantically searching for dinner ideas. You know that scramble, right? The, oh-crap-it's-5:30-and-the-hungry-beasts-will-descend-any-minute panic. Yeah.
So we threw all this together. It was so good and easy, we made it again two nights later. We're now adding it to our regular rotation.
You can change the flavor/spiciness factor depending on what kind of sausage you choose. We went with a mild sun-dried tomato chicken version, but a hot Italian might elevate this to fantastico! (Note our restraint. We are not making a joke about sausages and hot Italians).
Effort required: Truly 1/2 assed. Truly!
Here's what you need and how you do it:
1 package pre-cooked sausages, sliced into thin coins
Olive, canola or grapeseed oil
1 medium onion sliced thinly
1 pound small potatoes, chopped into quarters
Preheat oven to 400 degrees.
Microwave potatoes for 5 to 8 minutes to par-cook them. This will greatly reduce the time required to roast them.
Arrange par-cooked potatoes on a cookie sheet and spray or brush lightly with oil. Sprinkle with salt (course salt if you have it). Put in oven and cook for about 20 minutes, or until potatoes start to turn golden.
Meanwhile, in a large skillet, heat oil in pan and add onions and sausages. Cook until onions are soft and sausages are heated and preferably a little crispy on the outside.
Grind pepper over sausages and onions and add thyme if using.
When potatoes are done, toss all ingredients together and serve.
For a printable version of this recipe, click here.