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One Pan Sausage, Pepper and Onions

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Picture of One Pan Sausage, Pepper and Onions
Are you tired of having to spend time prepping all the separate ingredients of a truly righteous sausage pepper and onion grinder?

Do you fear being crushed under an avalanche of dirty dishes when it comes time to clean up after the meal?

Fear not!

Behold ...

The One Pan Sausage, Pepper & Onion Extravaganza (with a Spud-tastic Suprise inside)

 
 
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Step 1: Ingredients

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I went with 6 Russet potatoes (mostly because that was what we had in the pantry) but you can use any spud of your choosing

one large white onion

three bell peppers

one package mild Italian sausage

one package hot Italian sausage

Step 2: Prep

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before I detail each delicious layer of yummy goodness .. i just need to say ... all hail the mighty mandolin slicer :)  It makes food prep so easy.

apply a light coat of olive oil to the pan

layer in your potato slices to cover the bottom of the pan (can you think of a better way to soak up all the flavor as it drips down through the layers?)

generously distribute your assorted peppers for maximum color enhancement

layer in the onions ... or as I like to call it .. the sausage suspension system

and now .. the final piece of the puzzle ... the sausage.  Don't be afraid to cram the pieces in tightly, remember there will shrinkage during cooking.

Step 3: Cooking

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Set your oven to 375 degrees

Cover the pan with foil

Bake for an hour and 40 minutes

Uncover the pan

Bake for one more hour

Step 4: Enjoy

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Now comes the hard part ....  deciding how you want to serve your meal.

Do you delicately disassemble your creation and serve each tasty layer in its own glory?

OR

Do you just ladle a heaping spoonful of heaven into a roll, top it with some steaming hot tomato sauce and chow down?

Choose your path ... AND ENJOY!!!
rhaubejoi2 years ago
This is in the oven right now as I type. Since we don't plan to serve it on bread, we went with a deep dish lasagna pan, 3 lbs potatoes sliced thin, 3 very thinly sliced sweet onions (I'm with you on the mandolin) 1 red, one yellow, and one orange bell pepper, and enough smoked pork and chicken sausage to squeeze into the top (several pounds). This will last us several meals and still be enough to take a dish to a friend. Can't wait to taste it!
Lorddrake (author)  rhaubejoi2 years ago
I'm glad this will make several meals for you and friends. It didn't make it past day 2 in our house .. but that is a side effect of having a house full of people that all found it to be a very tasty dish :)
rhaubejoi2 years ago
FAN-tastic! I can't wait to try this!
Lorddrake (author)  rhaubejoi2 years ago
You won't be disappointed. :)
My boyfriend tells me I need to make this.

I think I will need to give it a try - looks good. :D
Lorddrake (author)  jessyratfink2 years ago
Go for it! :D

it was so good I had it for dinner last night and brought leftovers for lunch today.
I think it'll probably be happening this weekend. Seems like a good lazy dinner, which I will need. I plan on starting Skyrim again. :D
Awww...if I were your boyfriend I would be cooking for YOU! Tell him to get in the kitchen and get to work!!
Haha, he is the tea, sandwiches, and nachos master. I take care of the rest!
l8nite2 years ago
The potatoes are an interesting addition to one of my favorite meals/sandwich. Italian hot sausage, peppers and onions cooking reminds me of mornings surf fishing with my dad and grandfather, gramp had a way of cutting off the end of the torpedo roll and hollowing it out so all that sauce and stuffing stayed inside. My son in law does a version using smoked sausage, garlic, peppers and onions in a pan on the grill and serves them with warm flour tortillas and no tomato sauce. A totally different version that quickly became another favorite
Lorddrake (author)  l8nite2 years ago
The first time I heard about this recipe from a friend at work, I thought that the potatoes were an odd addition as well. But I learned a long time ago that when it comes to food .. don't knock it till you have tried it.
It turns out they act like a flavor sponge, soaking in all the tastes of the other ingredients and combining them together perfectly.

Your gramps was a true man of vision ( and here I was thinking i was the only one that made sandwiches that way)

I would love to get the recipe for the grilled version your son-in-law makes.
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