Today I wanted to share a easy hearty weeknight meal. If you make a salad with this main course, dinner is done! My husband loves sausage, however it’s not always the best thing for you. I buy my sausage at Martin’s in the Reading Terminal in Philadelphia. It is also sold in some grocery stores in the NJ, PA area. Hands down, it is the best sausage in my book. There are no nitrates and they have so many varieties. I am a fan of the chicken and turkey varieties that have less fat than the pork kind. This time I used Buffalo Chicken sausage. It was spicy and had tiny little pieces of blue cheese throughout. For this meal, you can use any type of sausage you choose.
6 to 8 small red potatoes cut into 2 inch pieces
2 medium onions, cut into quarters
2 large peppers, cored and sliced into 1 inch strips
1 to 2 TBS olive oil
1 heaping TBS paprika
1 TBS dried parsley
salt and pepper to taste
1 lb sausage, cut into 2 inch links
Preheat oven to 400 degrees. In a large bowl, mix together potatoes, onions, and peppers. Drizzle with olive oil and sprinkle on paprika, parsley, salt and pepper. Mix together and spread on a baking sheet. Place sausage on top of veggies. Bake in over for 40 to 45 minutes or until sausage is cooked and veggies start to brown. The veggies and sausage can be turned once if desired for browning on both sides.