Red Wine Roasted Sausages

With Potatoes & Olives

Yield 4-6 servings

This was another dish I served at my 2014 Annual Holiday Party

 

Ingredients:

2 pounds Good Quality Italian Sausages, Spicy or Mild 

1 1/2 cups Dry Full Bodied Italian Red Wine

1 1/2 pounds Yukon Gold Potatoes, Peeled & Cut into 2-inch pieces

4 medium Onions, peeled & cut into 8 Wedges

1-1 1/2 cups Pitted Black Olives (such as Kalamata or Taggiasca Olives

Coarse Black Pepper & Salt

1 teaspoon Dried Oregano

1/3 cup Extra Virgin Olive Oil

Fresh Parsley leaves to garnish.

Method:

-Place the sausages in a shallow dish along with the red wine and toss to coat. Refrigerate for an hour, turning sausages halfway through.

-Drain the sausages and set aside

\-Preheat the oven to 425 degree F

-In a large baking pan, place the potatoes, onions, oregano and salt and pepper and the olive oil and toss to coat

-Place the pan in the oven and bake 10-15 minutes; remove the pan and turn the potatoes over. 

-Place the sausages in and around the potatoes and onions and bake for 15 minutes; turn the sausage and potatoes, add the olives, and bake for another 15 minutes, or until the potatoes are fork tender and sausages are a golden brown.

-Remove from the oven and (optional) cut each sausage in three, or served whole. Place in a nice serving platter and garnish with fresh parsley.

Enjoy Chef Ed