I really liked this, Matt said he isn't that into meat and potato dishes.
Lazy Sunday Casserole
Serves: 4
Calories: About 450 per serving
4 sausages (beef or pork) (I used hot italian sausages)
1 pound potatoes (I used redskins)
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb (omitted, used mushrooms)
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
Peel the potatoes, wash them and cut each potato in four pieces. (I left the skins on)
Peel one large or two smaller onions and cut them in wedges.
Remove the base and stalks of the fennel, and turn that one into wedges as well. (omitted, added large mushroom slices)
Slice 1/2 to 1 bell pepper in strips. (I also added some green peppers)
Grab a couple handfuls of baby carrots, or peel and cut a couple regular carrots
Place everything in a big roasting tray. Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth. Pour over your veggies and toss them around a bit.
Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Slice each sausage in half. You can use Italian sausage or any type of flavored sausage.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered.
Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for another 15 minutes or so, until everything is nice and brown.
No comments:
Post a Comment