Reviewed: Dec. 31, 2011

Love this recipe. Like others, I add tons of garlic before putting it in the oven, which, for a garlic-lover is a must. I also add some red pepper flakes since I usually buy mild sausages. I also add some of the spice to the potatoes when frying, and I use vermouth instead of white wine, which is my go-to. These are minor changes, though, really, and the recipe is awesome. It's one of my husband (and mine!) favorite meals!

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Reviewer:

Olive

Reviewed: Dec. 21, 2011

Super easy, we used two pans and cooked the sausage and potatoes at the same time to save time. The kids even liked it, which makes this one even better.

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Reviewer:

JULIED5600

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

So simple and so delish! Followed the directions to the T but next time will uses either turkey or chicken sausage to cut the fat.

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Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 29, 2011

I doubled this recipe the first time I made it because I wanted left overs and because it sounded so delicious. I was NOT disappointed. I used herbes de Provence because that's what I had. I also used red and green peppers frozen from my garden. I did not saute the peppers, because they were already soft from freezing. OUTSTANDING!

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Reviewer:

Cathy Wagner

Cooking Level: Expert

Home Town: Kettering, Ohio, USA

Living In: Monkton, Maryland, USA

Reviewed: Nov. 27, 2011

This dish was a bust in our house. Didn't taste like the traditional sausage and peppers found in NY. However we will use the cooked sausage for sandwiches and use the potatoes, peppers and onions for home fries

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Reviewer:

JennCLee

Reviewed: Nov. 15, 2011

This was delicious and came out looking great! I halved the recipe and used unpeeled red potatoes. Other than that, I followed the recipe exactly. Thanks for sharing this one!

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Reviewer:

kassienyc

Reviewed: Nov. 8, 2011

Absolutely wonderful! I did add a bunch more spice (garlic powder, salt, pepper, cayenne plus the Italian seasoning). It was wonderful and a new dinner staple.

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Reviewer:

CeceMarie

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

Made this for dinner tonight. It was wonderful. Thank you.

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Reviewer:

Lesley

Reviewed: Oct. 13, 2011

Thank you so much for this recipe, my family love it!!!

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Reviewer:

paoli

Cooking Level: Beginning

Living In: Lincolnton, North Carolina, USA

Reviewed: Oct. 13, 2011

This looks so good before it even gets to the oven. I halved the recipe, had some smoked sausage to use up so added that to the italian sausage and added in a couple of cloves of garlic. I cooked it for 30 minutes which turned out to be perfect for me, any longer and the onions would have been burnt. My husband gobbled this up in no time. Thanks Beccabo 73.

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