Winter is often a good excuse to load up on good comfort food, no matter how carby or fatty they are (within reason, of course). You need the added warmth and insulation that these comfort foods can bring. Top on our list of comfort foods is this sausage and potato roast. It’s meaty, hearty, warm and comforting.
Sausage is one of my favorite foods ever! It’s greasy, flavorful, and absolutely delicious. I know that doesn’t sound very appealing, but you’ve had sausage. You know the feels I’m feeling.
Potatoes haven’t always been something that I would eat. Potatoes like these breakfast potatoes are something that I now love! Everything about this dish is absolutely fantastic. One thing that I do with this recipe is I keep my onion in fairly large strips. I love the texture combinations. Really, this dish is great for breakfast or dinner!
Check out the recipe on the next page!
Visit the link below for the recipe.
This sausage and potato roast has a rather high calorie content due to the smoked sausage, cheese and potatoes. So even though it’s really, really good, it should be enjoyed only when the occasion calls for some awesome comfort food – like a really cold winter night. On such nights, you won’t mind the calorie loading.
This lovely recipe is adapted Maric of Recipes from the Big Blue Binder.
- 1 package of smoked sausage
(Peel if necessary, and slice into rounds)
- 1 large onion, peeled and chopped
- 5 large potatoes, peeled and chopped into 1/2 inch cubes
- 2 cloves garlic, smashed
- olive oil
- fine sea salt
- freshly ground black pepper
- sweet paprika
- dried thyme
- a handful of grated strong cheddar cheese
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions, garlic, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Recipes from the Big Blue Binder.