Best Rosemary Potatoes With Sausage Recipes

Baked Italian Sausage With Potatoes and Rosemary image

Provided by bluemoon downunder

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

6 Italian sausages
800 g kipfler potatoes, scrubbed and sliced
1 1/2 teaspoons paprika
1 rosemary sprig
4 garlic cloves, unpeeled
sea salt, to taste
fresh ground black pepper, to taste
2 slices ciabatta
50 ml extra virgin olive oil
flat leaf parsley

Steps:

Preheat the oven to 200°C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad.

Sausages With Potatoes and Rosemary image

Provided by Jen T

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

6 thick pork sausage
800 g potatoes (ones that are good for roasting)
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks rosemary
2 1/2 tablespoons extra virgin olive oil
1/2 ciabatta, loaf (crusts removed)
1/2 cup fresh basil leaf (roughly chopped for garnish and flavour)

Steps:

Pe-heat oven to 400'F/200'C.
Place sausages in a pot of cold water to cover and bring to boil.
Simmer for approximately 5-10 minutes.
Remove from water and slice thickly.
Place sausage slices in a roasting pan.
Add potatoes which have been cut into either thick slices or chunks.
Sprinkle over the paprika, salt and black pepper.
Add the rosemary.
Drizzle with oil and toss gently.
Roast for 50 minutes to 1 hour stirring occasionally or until potatoes are tender and sausages are golden brown.
Tear ciabatta into bite sized pieces and add to pan for final 20 minutes of cooking.
Sprinkle with basil and serve with a green salad and a spicy tomato sauce if desired.