Certain combinations in the kitchen are simply perfect, and the one between flavorful sausage and soft yet crispy potatoes is a true staple.
Today we prepare the baked sausages and potatoes casserole, a recipe inspired by the more famous “ruot ‘o furn” typical of Neapolitan cuisine.
This dish is not just a meal, but an explosion of rustic flavors that brings to mind Sunday lunches and the unmistakable aromas of southern kitchens.
The beauty of this preparation is its incredible speed of execution. With a few steps and easily available ingredients, you can bake a rich and rewarding dish, perfect for when time is tight but you don’t want to give up an authentic taste.
Once you cut the potatoes and season them with oil, various herbs and spices, and arrange them in the round baking dish with the sausages, the game is done, and the oven will do most of the work, leaving you free to do other things.
Now take a minute to read the recipe and then…let’s COOK and let’s EAT!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
This is one of those recipes for which it is not necessary to report the exact quantities of the ingredients, indeed, the right quantities should be considered subjective based on the number of diners, the hunger of the moment, and personal taste.
- potatoes
- sausages
- as needed extra virgin olive oil
- 1 clove garlic (unpeeled)
- as needed rosemary
- as needed sage
- as needed salt
- as needed pepper (ground)
- Half glass white wine
Tools
- 1 Potato Peeler
- 1 Knife
- 1 Casserole Pan
Steps
The preparation of the baked sausages and potatoes casserole is really quick and easy and will take 10 to 15 minutes, depending on the amount of potatoes used.
The cooking, however, is considerably longer but being baked, it is certainly less demanding. But let’s see the steps in detail.
First, wash and peel the potatoes, cut them into not too small and possibly regular pieces, to ensure even cooking.
Transfer the potatoes to a bowl of cold water and soak them for 10 minutes to remove excess starch, then dry them very well with a clean cloth. These steps will make the potatoes crispier when cooked.
Then transfer the dry potatoes to a clean large bowl and season them with a generous splash of extra virgin olive oil, a clove of unpeeled garlic, salt, freshly ground black pepper, and a mix of aromatic herbs, I use rosemary and sage.
Mix well to evenly flavor all the potatoes and transfer them to the casserole pan
At this point, also add the sausages to the pan and poke them with the prongs of a fork, this way the fat inside will come out during cooking, making them less plump and adding further flavor to the potatoes.
Cook the sausages and potatoes casserole in a preheated static oven at 392°F for 1-1.20 hours, deglazing with a little white wine halfway through cooking and occasionally turning the sausages and potatoes for even cooking.
At the end of cooking, the potatoes should be golden and crispy on the outside, and the sausages well browned and cooked on the inside.
All you have to do is bring your baked sausages and potatoes casserole to the table and enjoy it with a good glass of red wine 😉.
Storage
The baked sausages and potatoes casserole can be stored in the refrigerator for up to 1-2 days.
Reheat in the oven, air fryer, or even in a pan before serving.
Reheat in the oven, air fryer, or even in a pan before serving.
