Italian Sausage and Potato Bake

I cannot decide if my method of cobbling together and tweaking recipes is a strength or a weakness in my cooking.  On one hand, I can “make and make-do” with that I have.   On the other hand, it is extremely hard to repeat successful meals.  In attempt to fix make my food more repeatable, I have decided to start documenting dinners again!

Italian Sausage and Potato Bake
(serves 4)


4 Italian Sausages
5 red potatoes (peeled and diced into ½ in cubes)
½ Sweet Onion (diced)
1 T Oregano
1 T Basil
½ t Ancho Chile Powder
1 T soy sauce
1 Mini bottle White Wine (187 ml)
Salt and Pepper to taste

Vermont Sharp Cheddar


Preheat the oven to 400°.  In a sauté pan over medium heat brown sausages, removed from casings so that it crumbles.  Once cooked, remove from pan and set aside in a casserole dish.

Add the onions to the sauté pan with a tablespoon of butter, cook until brown.* Add the spices for about a minute and remove the onions and spices to the casserole dish.

Sauté the potatoes until about 30% of the potatoes are brown and crispy. Move the potatoes to the casserole dish and stir together.  Add the white wine and soy sauce.

Bake in the oven for 30 minutes covered and then 25 min uncovered, or until the potatoes are soft.  Grate a sharp cheese, we like Vermont sharp cheddar, over top and serve!

Changes for the Future:

Add garlic.

*Side Note on Onions:  My husband and I hate the texture of onions, so I like to make something like an onion jam.  To do this, dice the onions very small before sautéing over medium/medium-high.  Cook the onions until brown, and add enough water to cover the onions.  Keep cooking until the onions are very soft, and reach a jam like consistency.  Onions prepped like this lose their crunchy texture and provide a rich caramelized onion flavor to any dish!

Based off of this recipe:


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