Italian Sausage & Veggie Bake

Norma’s Notes

• I got this recipe from my daughter-in-law, Alecia.
• It is a good all-in-one meal that you can prep ahead of time. 
• Be sure to take the sausage out of the casing. 
• Chop and mix all other ingredients and let marinate while the sausage is cooking 
• There are many variations of this recipe using other vegetables (green beans, cherry tomatoes, carrots, etc). 
• Don’t overbake, potatoes should be tender, but not mushy.
• Serve with a dollop of sour cream or ranch dressing.

Ingredients

6 large MILD Italian sausages 
4 large potatoes
3 bell peppers - yellow, orange and red
2 med onions
2 tsp minced garlic 
3 tbsp olive oil
1/2 tsp dried dill 
1 1/2 tsp paprika 
salt and pepper to taste
1 tbsp dried parsley 

Directions

1. Spray a medium size roaster with oil.
2. (slide meat from casings to form 1.5-inch pieces) Form sausage pieces into balls and place them in a single layer in the roaster.
3. Bake sausage for 30 minutes at 325.
4. Remove from oven and drain excess oil. 
5. While meat is cooking, chop vegetables into 1.5-inch chunks.
6. Toss vegetables in the oil and spices and let them marinate.
7. Add vegetables to sausage and bake until they are soft. If you prefer a crispier version, cook on parchment paper on a sheet pan. 

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