We have a local Polish store where they make their own sausages, smoke their meat themselves and have the most incredible multigrain bread. That’s where I stocked up on the sausage for this dinner.
I also added bell pepper, mushrooms, onions, garlic, and herbs. After testing out this recipe a few times, I am finally posting it for all of you. It’s the perfect dinner with lots of hearty autumn flavours.
Fried Potatoes and Onions/Peppers with Smoked Sausage
Ingredients:
2 lbs baby red potatoes (or regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces
1 onion, sliced into thick half circles
1 red bell pepper, cut into 1-inch pieces
8 oz smoked sausage or kielbasa, cut into 1-inch pieces
8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon fresh thyme
1 tablespoon spice/dry herbs blend
Salt and ground black pepper
Fresh herbs, minced (parsley, thyme, chives, dill, etc)
Instructions:
Preheat the oven to 475°F (I used the convection setting). Place a large rimmed baking sheet in the oven to heat up while preparing the ingredients.
Scrub the potatoes well and cut them into 1 – 1½ inch pieces. Place them in a medium pot, cover with water, and bring to a boil. Simmer for about 5 minutes, covered, until halfway cooked. Drain.
Cut mushrooms in half or quarters if large. Slice onions into thick half circles. Cut bell pepper into 1-inch pieces. Slice sausage into 1-inch pieces.
In a large bowl, combine onion, bell pepper, mushrooms, olive oil, minced garlic, fresh thyme, salt, black pepper, and dry herbs.
Toss potatoes with mushroom and pepper mixture, along with sausage, when potatoes are halfway cooked.
Remove hot baking sheet from the oven and quickly spread everything in a single layer.
Roast uncovered for 20-30 minutes, until vegetables are cooked through and golden brown, turning halfway through. Broil during the last few minutes for extra browning.
Garnish with fresh herbs before serving.
Make Ahead: Prep ingredients without placing them on the baking sheet. Refrigerate for up to 2 days. When ready to serve, preheat oven with baking sheet and proceed with remaining steps.
Notes:
Use any cooked sausage you prefer, such as smoky-flavored sausage for extra depth.
Sausage from a local Polish store can add a delicious smoky flavor to the dish. Adjust sausage choice based on preference.