Sausage, Wurstel and Oven-Baked Potatoes
Sausage, Wurstel and Oven-Baked Potatoes
Sausage, wurstel and oven-baked potatoes: a tasty, rustic classic that everyone likes, perfect for a family night or an informal dinner.
It may not be a chef’s dish, but it is as simple as it is flavorful, and serving it guarantees success.
Practical and quick to prepare since the ingredients all cook at the same time, allowing the flavors to meld.
The juices from the sausage are released during cooking and flavor the potatoes and wurstel, also reducing the need for oil.
For preparing wurstel and potatoes in the oven use new potatoes, luganega sausage, and wurstel, which should ideally be the large type.
Serve everything with sauces as you like: the classics — mayonnaise, ketchup, and mustard — but also tzatziki, barbecue sauce, or tartar sauce depending on personal taste.
Sausage, Wurstel and Oven-Baked Potatoes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 35 Minutes
- Portions: 4 SERVINGS
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.8 lb potatoes
- 1.3 lb luganega sausage
- 4 wurstel (medium size)
- 2 cloves garlic
- 1 sprig rosemary
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Preparation
To start, peel the potatoes, wash them under cold running water, dry them thoroughly, and cut them into cubes about 3/4 inch to allow for even, golden cooking.
Once cut, place them in a baking dish, preferably earthenware, sprinkle with salt and a pinch of pepper, and mix well with your hands from the bottom up.
Then slice the onion thinly and add it to the potatoes.
Also add the extra virgin olive oil and mix again to distribute evenly.
For the wurstel you can choose to leave them whole or slice them into rounds. Cut the sausage into pieces about 2.5–3 inches long.
Arrange the wurstel and sausage on top of the potatoes.
Aromatize by sprinkling chopped rosemary over everything and adding the garlic cloves, unpeeled.
Bake in a preheated convection oven at 392°F for about 30–35 minutes.
To perfectly brown the potatoes, turn on the broiler for the last 5 minutes of cooking.
Serve the sausage, wurstel and potatoes immediately with your favorite sauces.
STORAGE
Sausage, wurstel and oven-baked potatoes can be kept for up to 1 day in the refrigerator. Freezing is not recommended.
TIPS AND VARIATIONS
To achieve a good result, first of all choose quality potatoes.
For oven cooking, the best potatoes are yellow-fleshed ones because they are less mealy, firmer and more compact, and therefore less likely to fall apart.
Peel them just before cooking so they won’t lose starch and will remain firmer.
Cut them uniformly in shape and size to encourage even cooking.
Along with potatoes, sausage and wurstel you can also add chicken drumsticks or wings.
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