FAQ
What kind of sausage should I use?
Any pre-cooked, cured or smoked sausage like andouille, kielbasa, chorizo, etc. Just avoid fresh, raw sausages.
Can I use different potatoes?
Absolutely! Try with yukon gold potatoes, red potatoes or even cubed russet potatoes. Just cut them into 1-2 inch pieces before baking.
How do I know when it’s done?
The potatoes should be easily pierced with a fork when the bake is ready. For meat, use a thermometer to ensure the sausage reaches 165°F.
Smoked Sausage and Potato Bake Tips and Variations
- Add more veggies like sliced carrots, celery, mushrooms or broccoli florets
- Bake with chicken sausage or vegan sausage if preferred
- Top with shredded cheese like cheddar or pepper jack during the last 10 minutes
- Toss in garlic, onion or cajun seasoning for extra kick
- Swap the potato variety for sweet potatoes or butternut squash cubes
- Sprinkle with sliced green onions or parsley before serving
Storing Instructions
Refrigerate any leftovers in an airtight container for 3-4 days. To freeze, let the bake cool completely then portion into freezer-safe bags or containers for up to 3 months. Thaw overnight before reheating.
This hearty bake makes an excellent make-ahead meal! You can fully assemble it 1-2 days ahead, refrigerate, then bake when ready. Let it come to room temperature first for best results.
Ingredients
- 2 1/2 lbs baby creamer potatoes halved
- 1 1/2 lbs beef smoked sausage sliced into 1-inch pieces
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 Tbsp olive oil
- 2 tsp Slap Ya Mama seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 4 Tbsp butter cubed
Instructions
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Preheat oven to 350°F. Grease a 9×13 baking dish with nonstick spray.
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In a large bowl, toss the halved potatoes with the olive oil until coated. Season with the Slap Ya Mama, garlic powder, black pepper and red pepper flakes.
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Add the sausage pieces, diced onion and bell pepper to the bowl and gently toss to combine with the potatoes and seasonings.
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Transfer everything to the prepared baking dish. Dot the top evenly with the cubed butter.
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Cover the dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 more minutes, until potatoes are fork-tender.
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Let rest 5 minutes, then serve while hot. Enjoy!
There you have it – the perfect simple yet incredibly satisfying family dinner! This smoked sausage and potato bake is destined to be a new comfort food favorite. Let me know if you give it a try!
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