This was so easy to put together and tasted delicious. I used Whole Foods hot Italian Sausage and made half the recipe with a little extra potatoes.
* Exported for MasterCook 4 by Living Cookbook *
Umbrian Sausage Bake
Recipe By : Italian Food Forever
Serving Size : 4 Preparation Time: 0:15
4 medium potatoes (I prefer Yukon gold variety),
-- peeled and cut into 2-inch pieces
2 bulbs fresh fennel, top and core removed
-- and cut into 2-inch pieces
2 mediium onions, peeled and cut into thick wedges
2 red sweet peppers, core and seeds
-- removed and cut into 2-inch pieces
4 cloves garlic, peeled and squashed with side of your knife
3 Tbs olive oil
1 hot red chili peppers finely chopped (optional)
sea salt and cracked black pepper, to taste
1/2 cup chopped fresh parsley
2 lemons, zest from
8 links Italian sausage, spicy or mild (homemade
-- or top quality butcher variety is best)
1. Preheat the oven to 375 degrees F.
2. Mix together all of the ingredients apart from the sausages in an
oven-proof large casserole dish and toss well to coat the vegetables with
the oil and seasonings. Place the sausages on top and place in the oven.
3. After 20 minutes, pierce the sausages with a fork and tum over.
4. Gently move the vegetables around to ensure they both cook and brown
evenly.
5. Continue to cook until the vegetables are lightly browned and tender when
pierced with a fork, and the sausages are browned, about another 25 minutes
or so.
6. To serve, scoop a hearty helping of the vegetables onto each plate, and
top with the sausages cut in half. Serve immediately.
http://www.italianfoodforever.com/2013/12/umbrian-sausage-bake/
* Exported for MasterCook 4 by Living Cookbook *
Umbrian Sausage Bake
Recipe By : Italian Food Forever
Serving Size : 4 Preparation Time: 0:15
4 medium potatoes (I prefer Yukon gold variety),
-- peeled and cut into 2-inch pieces
2 bulbs fresh fennel, top and core removed
-- and cut into 2-inch pieces
2 mediium onions, peeled and cut into thick wedges
2 red sweet peppers, core and seeds
-- removed and cut into 2-inch pieces
4 cloves garlic, peeled and squashed with side of your knife
3 Tbs olive oil
1 hot red chili peppers finely chopped (optional)
sea salt and cracked black pepper, to taste
1/2 cup chopped fresh parsley
2 lemons, zest from
8 links Italian sausage, spicy or mild (homemade
-- or top quality butcher variety is best)
1. Preheat the oven to 375 degrees F.
2. Mix together all of the ingredients apart from the sausages in an
oven-proof large casserole dish and toss well to coat the vegetables with
the oil and seasonings. Place the sausages on top and place in the oven.
3. After 20 minutes, pierce the sausages with a fork and tum over.
4. Gently move the vegetables around to ensure they both cook and brown
evenly.
5. Continue to cook until the vegetables are lightly browned and tender when
pierced with a fork, and the sausages are browned, about another 25 minutes
or so.
6. To serve, scoop a hearty helping of the vegetables onto each plate, and
top with the sausages cut in half. Serve immediately.
http://www.italianfoodforever.com/2013/12/umbrian-sausage-bake/