Roasted Sausage and Potato Bake
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- 2 large onions, cut into wedges
- 2 red bell peppers, deseeded and cut into large chunks
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. chopped thyme
- 12 Italian sausage links, pricked with a fork
- 1 lb. 2 oz. baby Yukon gold potatoes, halved
- 7 oz. white wine
Seasoning
- salt and pepper, to taste
- 2 tsp. Lee Kum Kee Sriracha Mayo Dressing/Spread (Cage-Free Eggs)
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 425˚F.
In a large bowl, add in the olive oil, onion, red bell pepper, half of the Lee Kum Kee Minced Garlic, half of the thyme, Italian sausage, and salt and pepper to taste. Toss the ingredients together until combined.
In a separate bowl, add in the baby potatoes, remaining Lee Kum Kee Minced Garlic, remaining thyme, Lee Kum Kee Sriracha Mayo Dressing/Spread (Cage-Free Eggs), and salt and pepper to taste. Mix until combined.
Distribute the sausage mixture and potato mixture into a large roasting pan. Make sure none of the sausages are covered by the vegetables. Place it in the oven to cook for 20-30 minutes until the vegetables and sausage are lightly golden. Gently mix the vegetables and flip the sausages onto the other side. Pour in the white wine and cook for another 20 minutes until the sausages have browned and the potatoes are tender.
Remove the pan from the oven and garnish with chopped parsley. Enjoy!
