This salsiccia con patate e pomodori al forno recipe, which translates to Sicilian baked sausage with potato, tomato and herbs, is from Diana Henry's From the Oven to the Table recipe book. David gave me a set of 3 of her books for Christmas...and I can't wait to cook from them all!!
A simple, hearty one pan meal perfect for any occasion! I've made it for an evening meal in between Christmas and New Year and it was delicious...it'll definitely be made again...and again!! The flavours all go so very well together and you can make it as spicy as you like with extra chilli flakes.
Tips
- I struggle to get Italian sausages of any kind in our local supermarkets, so I buy my favourite pork ones from Asda and add 1 tsp of chilli flakes and 2 tsp of fennel seeds when making the full recipe.
- Potatoes - you can either use waxy or floury potatoes. The floury variety will take a little less time to cook. If you opt for small waxy ones, you won't need to peel them.
- This salsiccia con patate e pomodori al forno recipe is easily halved if you’re cooking for less people.
Featured Comment
"I have been able to get Italian sausage in M & S. also cosco do a Piti that is good. Flavor is really good in this recipe"
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Frequently Asked Questions
Absolutely - you can use any type of sausage, such as pork sausage, chicken sausage, gluten- free or even vegetarian sausages. Just keep in mind that cooking times may vary slightly depending on the type of sausage you use.
Yes - you can prep the ingredients ahead of time by cutting the potatoes and tomatoes and storing them in the fridge. When ready to cook, simply assemble and bake as directed. You can also reheat the dish, though the potatoes may lose some of their crispiness.
This dish is hearty enough to be served on its own, but it also pairs well with a light salad and/or crusty bread.
Yes - you can substitute sweet potatoes for regular potatoes. Keep in mind that sweet potatoes cook faster, so you may want to cut them slightly larger or adjust the cooking time accordingly.
Yes, although the potatoes may not get as crispy. To adapt this recipe for a slow cooker, brown the sausages in a pan first, then transfer everything to the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the hob for the best texture. You can also freeze the dish for up to 3 months, though the texture of the potatoes may change slightly after freezing.
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How to make this Oven Baked Sausages with Potatoes and Tomatoes
Ingredients
- 8 chunky, spicy, good-quality Italian sausages or pork sausages (see Tips)
- 6 tbsp extra virgin olive oil
- 0.25 tsp chilli flakes (you may want more if your sausages aren't that spicy – see Tips)
- 0.25 tsp fennel seeds, bashed a bit in a mortar (see Tips)
- 2 onions, thinly sliced
- 450g potatoes, peeled and cut into slices about 3mm thick (see Tips)
- 3 cloves garlic, thinly sliced
- 1 red and 1 yellow bell pepper, halved, deseeded and sliced
- salt and freshly ground pepper
- 250g tomatoes, sliced
- 30g pecorino cheese, finely grated
- 2 tbsp roughly chopped flat leaf parsley leaves, or the leaves from 4 oregano sprigs
- peppery salad leaves, to serve
Instructions
- Preheat the oven to 190C fan/400F/gas 6.
- Cut each sausage into 3 pieces. Heat 2 tbsp of the oil in a wide, fairly shallow ovenproof pan, about 30cm in diameter. Quickly brown the sausages all over (about 5 minutes), you just want to get a bit of colour on the outside, not cook them through. Add the chilli flakes and fennel and cook for another minute.
- Toss in the onions, potatoes, garlic, and peppers and season. Add another couple of tbsp of oil, unless a lot of fat has come out of the sausages (some exude a lot, others don't). Finish with most of the sausage pieces on top.
- Cook in the oven for 20 minutes. Take the dish out of the oven and stir everything around. Put the tomatoes on top, season, sprinkle on the cheese, and drizzle on the remaining oil. Return to the oven and cook for a final 30 to 40 minutes, or until everything is golden and the potatoes are soft, gently stirring in whichever herb you want to use 10 minutes before the end of cooking time.
- Serve in the dish in which it has been cooked, along with some peppery salad leaves on the side.
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Salsiccia con Patate e Pomodori al Forno
Equipment
Ingredients
- 8 chunky spicy, good-quality Italian sausages or pork sausages (see Notes)
- 6 tbsp extra virgin olive oil
- 0.25 tsp chilli flakes (you may want more if your sausages aren't that spicy – see Notes)
- 0.25 tsp fennel seeds bashed a bit in a mortar (see Notes)
- 2 onions thinly sliced
- 450 g (1 lb) potatoes peeled and cut into slices about 3mm thick (see Notes)
- 3 cloves garlic thinly sliced
- 1 red and 1 yellow bell pepper halved, deseeded and sliced
- salt and freshly ground pepper
- 250 g (½ lb) tomatoes sliced
- 30 g (⅓ cup) pecorino cheese finely grated
- 2 tbsp roughly chopped flat leaf parsley leaves or the leaves from 4 oregano sprigs
- peppery salad leaves to serve
Instructions
- Preheat the oven to 190C fan/400F/gas 6.
- Cut each sausage into 3 pieces. Heat 2 tbsp of the oil in a wide, fairly shallow ovenproof pan, about 30cm in diameter. Quickly brown the sausages all over (about 5 minutes), you just want to get a bit of colour on the outside, not cook them through. Add the chilli flakes and fennel and cook for another minute.
- Toss in the onions, potatoes, garlic, and peppers and season. Add another couple of tbsp of oil, unless a lot of fat has come out of the sausages (some exude a lot, others don't). Finish with most of the sausage pieces on top.
- Cook in the oven for 20 minutes. Take the dish out of the oven and stir everything around. Put the tomatoes on top, season, sprinkle on the cheese, and drizzle on the remaining oil. Return to the oven and cook for a final 30 to 40 minutes, or until everything is golden and the potatoes are soft, gently stirring in whichever herb you want to use 10 minutes before the end of cooking time.
- Serve in the dish in which it has been cooked, along with some peppery salad leaves on the side.
Notes
- I struggle to get Italian sausages of any kind in our local supermarkets, so I buy my favourite pork ones from Asda and add 1 tsp of chilli flakes and 2 tsp of fennel seeds when making the full recipe.
- Potatoes - you can either use waxy or floury potatoes. The floury variety will take a little less time to cook. If you opt for small waxy ones, you won't need to peel them.
- This salsiccia con patate e pomodori al forno recipe is easily halved if you’re cooking for less people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Polly says
I have been able to get Italian sausage in M & S. also cosco do a Piti that is good. Flavor is really good in this recipe
Deborah says
Thank you for your comment...very helpful and much appreciated 😊