Spicy-Sweet Sausage & Roasted Red Potato Skillet with Peppers and Onions
This dish combines the heat of hot Italian sausage with the mellow savoriness of sweet sausage, balanced by the earthiness of red potatoes and the natural sweetness of roasted peppers and onions. It’s the kind of one-pan meal that makes your kitchen smell incredible and your dinner table feel warm and inviting.
Ingredients (Serves 4–6)
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2 hot Italian sausages (about 8 oz total)
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2 sweet Italian sausages (about 8 oz total)
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1 ½ pounds red potatoes, cut into 1-inch chunks
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2 red bell peppers, sliced into thick strips
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1 yellow bell pepper, sliced into thick strips
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1 large onion (yellow or white), sliced into wedges
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3 tablespoons olive oil
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon garlic powder
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½ teaspoon crushed red pepper flakes (optional, for extra heat)
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Salt & black pepper, to taste
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Fresh parsley or basil, chopped, for garnish
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). A high roasting temperature ensures the potatoes get a crispy golden exterior while the peppers and onions caramelize beautifully.
2. Prepare the Potatoes
In a large mixing bowl, toss the red potato chunks with 2 tablespoons olive oil, smoked paprika, garlic powder, oregano, and a good pinch of salt and pepper. Spread them out evenly on a large, rimmed baking sheet. Roast them alone for the first 15 minutes—this gives them a head start since they take longer to cook than the other vegetables.
3. Sear the Sausages
While the potatoes roast, heat a large skillet over medium heat and add 1 tablespoon olive oil. Place the sweet and hot sausages in the skillet and brown them on all sides, about 3–4 minutes per side. You don’t need to cook them all the way through yet—just enough to develop that rich, browned flavor. Transfer them to a cutting board and slice each sausage into 1-inch pieces.
4. Add Peppers, Onions & Sausage to the Pan
Remove the potatoes from the oven after 15 minutes. Add the sliced peppers, onion wedges, and sausage pieces directly to the same baking sheet. Sprinkle with crushed red pepper flakes if you want a little more heat. Toss everything gently to mix.
5. Roast to Perfection
Return the tray to the oven and roast for 20–25 minutes, stirring once halfway through, until the potatoes are crisp-tender, the peppers are soft and lightly charred, and the sausage is cooked through (internal temperature of 160°F/71°C).
6. Finish & Serve
Remove from the oven and let everything rest for a couple of minutes. Sprinkle with freshly chopped parsley or basil for a pop of color and freshness. Serve hot, straight from the tray, or pile onto a warm platter for family-style dining.
Tips & Variations
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Sheet Pan Shortcut: You can roast the sausages whole with the potatoes and slice them afterward for even less cleanup.
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Extra Veggies: Zucchini, cherry tomatoes, or even broccoli florets can be added during the last 15 minutes for more color and variety.
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One-Pot Stove Method: Instead of roasting, cook everything in a large Dutch oven over medium heat, starting with potatoes in a little oil, then adding sausages, followed by peppers and onions. It won’t be quite as crispy, but it will still be delicious.
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Flavor Boost: A drizzle of balsamic glaze or a squeeze of fresh lemon juice right before serving adds brightness to balance the richness of the sausages.
Why This Works
By using both sweet and hot sausages, you get a perfect blend of spice and savory depth, while red potatoes lend hearty texture and a mild sweetness that balances the heat. Roasting at high heat caramelizes the onions and peppers, giving them a naturally sweet, smoky flavor that ties everything together.
This meal is as at home on a weeknight as it is for a casual weekend gathering—it’s simple enough for everyday cooking, yet impressive enough to serve to guests. Plus, it reheats well, making it a great candidate for meal prep.
