Growing up one of my favorite meals, that my dad always made, was sausage and potatoes. I always thought it was his recipe. I asked him about it recently and he said it was, in fact, my grandmother’s recipe. His mother-in-law, not his mother. My mom’s mom. So cute. She must’ve made it when they were dating or early in their marriage because I remember this meal from early in my childhood. And I remember my dad making it. Anyway, I’ve adapted it to make it a little more wholesome by adding sweet potatoes for fiber and vitamins but that doesn’t mean I’m not still dipping each bite into plain yellow mustard like I’m a ten year old.
Sausage and Mixed Potatoes
(I don’t have a picture of this. It’s potatoes and ground sausage on a plate. Use your imagination.)
Preheat your oven to 400 degrees Fahrenheit.
one pound of loose country sausage or sweet Italian sausage links (sausage removed from the casings).
1 large sweet potato cut into bite sized chunks
1 large russet potato cut into bite sized chunks
1 large or 2 medium yukon gold potatoes cut into bite sized chunks
1 medium sweet onion or half a large vidalia onion cut into small pieces (Make the onions smaller than the potatoes. This is a bite that accents the sausage and potatoes, not a giant chunk of onion that gives you the chills kind of bite.)
Spray a 9×13 casserole pan with nonstick spray. Mix the potatoes and onion in the dish. Rip chunks of the sausage and dapple/sprinkle/dollop it around the potatoes and onions. (Forgive me, I can’t think of the right word.)
Place the casserole dish, uncovered, into the oven and bake it until you smell it (isn’t that a song from the 60′s?). Mix the potatoes and sausage mixture around and poke each type of potato (because they are all different in density) and if it slides off the knife, you’re done. If you don’t trust your nose, open the oven and toss the sausage and potatoes after about 30 minutes. Poke a chunk of each type of potato with a sharp knife and if it slides off the knife you are done. If not, close the oven and allow to cook another 15 minutes. It could take up to an hour. You are looking for roasted, fork tender potatoes but not so soft they turn into mashed potatoes.
Remove from the oven and allow to cool for a little bit. Oh and serve with a little childish pile of yellow mustard. Or ketchup… if that’s your thing.