Italian Sausage and Potatoes

Joanne Bellezza-Loughlin Recipe

By Joanne Bellezza-Loughlin Joannebl

10 Min
45 Min

This is another one of those Italian peasant dishes that I so love. It's a family recipe which means there really is no recipe. But I took notes while making it tonight. Just three main ingredients so you really can't go wrong. Enjoy.

pinch tips: How to Grease a Pan


1 1/2 - 2 lb
italian sausage out of the casing...i use sweet
medium potatoes
medium onions, sliced
1 Tbsp
flat leaf parsley, fresh and chopped (or you can use dry...but then be sure to use less)
1 Tbsp
kosher salt
1 tsp
black pepper (or to taste)
1/2 tsp
basil, dried

Directions Step-By-Step

Brown sausage in a very large fry pan breaking it up with a wooden spoon. When it is no longer pink, remove the sausage to a large oven proof casserole dish. Leave the oil from the sausage in the pan.
While the sausage is frying, cut the potatoes into quarters length-wise and then slice into 1/4 inch thick slices. Place the cut up potatoes into the fry pan and cook on medium/high heat (you can add a tablespoon of oil if necessary). Keep an eye on the potatoes and toss them every few minutes so they don't burn. You just want them to be golden brown.
When the potatoes are half way cooked (maybe about 10 minutes), add the sliced onion and season with the salt, pepper and basil. Mix occassionally and cook until the onion is translucent.
Place the potatoes/onions in the casserole with the sausage and mix.
Cover the casserole with aluminum foil and bake for approximately 20 minutes at 375 degrees. Remove the foil and bake another 10-15 minutes.
Sprinkle with a little more fresh parsley and serve.
NOTE: You can have this as a Main Course with a salad and Italian bread or as a side dish. You can also add peas before placing in the oven.

About this Recipe

Course/Dish: Potatoes, Pork
Regional Style: Italian
Hashtag: #sausage

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NIKKI SMITH adorefood
May 31, 2011
This looks so good, and my good luck i have everything to made it... Thanks for the post..My boyfriend will love this...:)
Joanne Bellezza-Loughlin Joannebl
May 31, 2011
Thanks, Nikki. This is a "go to" recipe in my house. Let me know how it turns out!!!
Debbie Roach coastalmom
May 31, 2011
Sounds great! I have made this using cabbage instead of the potatoes.
Joanne Bellezza-Loughlin Joannebl
May 31, 2011
Debbie...I'm thinking it would be good with both cabbage and potatoes. Yum!!!!!!
Vivian Queen-Chase MsVivian
Jun 1, 2011
I vote both, cabbage and potatoes. Can't wait to try it.
Maryann Brooklyn MaryannD
Jun 3, 2011
Wow! I know this one is a hit! Cabbage would be great!
Jun 3, 2011 - Karla Everett shared this recipe with discussion group: IT'S ALL ABOUT THE PORK
Aug 19, 2011 - NIKKI SMITH shared this recipe with discussion group: Potato Magic
Ann Woj annie33
Sep 5, 2011
Made a version of this as the weather turned colder today. Perfect for a fall recipe. I added yellow and green peppers and used leftover Italian sausage and Grilled potatoes I had from a cookout yesterday. Delicious. Also added a few red pepper flakes, I love the heat! Great recipe as is, and to add to with what you have on hand.
Joanne Bellezza-Loughlin Joannebl
Sep 6, 2011
Can't go wrong, Ann. I think the best dishes come from experimenting with leftovers. And how can you go wrong with peppers, potatoes and sausage. Yum.
lisette rivera lissy12
Apr 3, 2013
My family enjoyed this dish. Thank you for sharing this recipe=)
Joanne Bellezza-Loughlin Joannebl
Apr 9, 2013
Hi Lisette - Thanks so much for the comment. Glad you enjoyed. It's a staple in my house. xoxo
Amanda Baker mandamama
Oct 16, 2013
I'm making this tonight. How important is the oven time? Could you just add the sausage back in to the skillet and skip the oven?
Joanne Bellezza-Loughlin Joannebl
Oct 28, 2013
Hi Amanda - Sorry it took so long for me to respond. I'm not on as much as I used to be. You sure can skip the oven part. Just make sure your sausage and potatoes are cooked through. Enjoy.