Hunter’s style baked sausages and potatoes are a tasty, flavorful, and very easy-to-make main dish. Use long sausages (like Luganega), but classic pork ones are also great. In my version, I spiced them up, and in just a few minutes, you can bake and have a truly delicious dish perfect for a night with friends.
If you are looking for more recipes or ideas for cooking sausages, check these out:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 715.17 (Kcal)
- Carbohydrates 45.99 (g) of which sugars 3.30 (g)
- Proteins 28.52 (g)
- Fat 47.35 (g) of which saturated 1.08 (g)of which unsaturated 0.15 (g)
- Fibers 5.83 (g)
- Sodium 1,879.50 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes
- to taste pepper
- to taste sage
- to taste salt
- to taste garlic
- 2 sprigs rosemary
- to taste tomato sauce
- 2 tbsps extra virgin olive oil
- 1.32 lbs sausages
Steps
Wash and peel the potatoes, then cut them into cubes, making sure they are all the same size.
Line a baking tray with parchment paper, place the potatoes on it, and season with salt, pepper, sage, tomato sauce, rosemary, and garlic powder.
Mix well, drizzle with olive oil, and add the sausages already coiled and secured with a wooden skewer.
As the last step, before baking, drizzle with white wine. Then, bake at 356°F for 25 minutes using static mode. After that, turn the sausages and continue cooking for another 10-15 minutes.
Variations and Tips
You can replace the Luganega sausage with the traditional one. Potatoes should be cut into small cubes, otherwise they won’t cook properly, but if you love large wedges, you can decide to parboil them for 5 minutes in salted boiling water before baking.
