Wednesday, May 6, 2009

Sausage Bake ala Paula

I've been asked for this recipe, so here it is. I got this recipe from my friend Paula, and I love it. It doesn't have to be babysat really, and I love to put things in the oven and pretty much leave them.

Sausage Bake ala Paula

1 package of low fat Turkey Smoked Sausage (or Kielbasa, or whatever smoked sausage you like)
1 onion
1 pepper (green, red, yellow, doesn't matter)
4 large potatoes (roughly)
1 8oz package of fresh mushrooms
1 Tbsp EVOO
1 Tbsp of your choice of herbs (I like Herbes de Provence because it's cool to say it with a French accent)
Salt and Pepper to taste (crushed red pepper would be tasty too)

Preheat oven to 350. Wash and then chop peppers, onions, and potatoes into bite sized chunks. Chop the potatoes slightly smaller to encourage faster and more thorough cooking. Mix the veggies with the EVOO and herbs & spices. While that's sitting chop the sausage, and then mix it in with the veggies. Pour the mixture (dump?) into a 9 x 13 baking dish (sprayed with cooking spray). Put it in the oven uncovered for an hour to an hour and fifteen minutes (until the potatoes are cooked through). Stir approximately every 15-20 minutes.

After about 30 minutes have passed sprinkle a bit of salt, pepper, and herbs on the mushrooms, and add them for the last 30-45 minutes. If you like the mushrooms more wilted you can add them at the beginning.

This makes (to my count) about six big fat servings - at about 5 pts per serving if you use turkey sausage. Figure in an additional two points for kielbasa or non-low-fat sausage. I'd think zucchini would also work nicely here, or whatever vegetables a person likes. I'd think sweet potates, apples, onions and garlic would be nice too. Hm, there's a thought - sort of a fall version.

PS - mushrooms are optional

3 comments:

Paula said...

Yay! I'm famous. ;)

And hungry...

sheepkelpie said...

hey- we need a cow dog to move some steers- you up for a trip to NY?

Amateur Cook said...

 Sounds delish! I'm gonna cook this dish. Thanks y'all.