Karin Calloway

Food columnist for The Augusta Chronicle.

Sunday Supper: Sausage and Potato Bake

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I like to do my menu planning on Sunday, and part of that planning is cooking one dish that can be served for more than one meal.

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Sunday Supper: Sausage and Potato Bake  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Sunday Supper: Sausage and Potato Bake

This week’s Sausage and Potato Bake is a hearty entree the first night, and leftovers are great reheated. I like their second incarnation to be a different meal. I usually turn the leftovers into a simple strata, frittata or hearty soup.

I use Italian sausages made from ground chicken in the recipe, and my favorite brand is Greenwise from Publix. The sausages are low in fat, but full of flavor. A little drizzle of balsamic vinegar just before serving adds a bright kick to the dish. Serve with crusty bread and a tossed salad.

Here’s the recipe, along with recipes for the strata, frittata and soup. I made the strata over the holidays, and my family said it was their favorite breakfast casserole ever.

SAUSAGE AND POTATO BAKE

3 tablespoons olive oil

4 strips bacon or pancetta, diced

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

6 cloves garlic, peeled and left whole

1 package hot or sweet Italian sausage, cut into 1-inch pieces

1 bag baby potatoes (fingerling, tiny new or a combination), cut in half

Salt and freshly ground black pepper, to taste

1 cup chicken broth

1 tablespoon balsamic vinegar

Heat oven to 400 degrees.

Heat a large oven-proof sautee pan over medium-high heat. Add the olive oil and bacon or pancetta and cook, stirring, until golden, about 4-5 minutes. Stir in the thyme, oregano and garlic, then sautee for 1 minute. Turn off the heat and stir in the sausages and potatoes. Season with salt and pepper and bake for 20 minutes.

Add the chicken broth and bake for 30 minutes more, until the potatoes are completely cooked and golden brown. Drizzle with the balsamic vinegar and serve. Makes 6 servings.

SAUSAGE AND POTATO STRATA

This strata is best prepared and refrigerated the night before it is to be baked. The strata can be fully prepared and frozen. Defrost for a day or two in the refrigerator and then add 15-20 minutes to the baking time.

3 cups milk

1 cup half and half

6 eggs, lightly beaten

2 teaspoons Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

4 cups cubed French or Italian bread

2 Italian sausages, cooked and sliced ¼-inch thick

1½ cups cooked and sliced potatoes

2 cups Monterey Jack, Swiss or Mozzarella cheese

Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

Combine the milk, half and half, Italian seasoning, salt and pepper in a large bowl. Whisk until the eggs are well-combined. Add the bread, sausages, potatoes and 1 cup of the cheese and stir to coat the bread well. Spread in the prepared baking dish, cover and refrigerate overnight.

Heat the oven to 350 degrees. Remove the strata from the refrigerator and allow to sit at room temperature for 30 minutes. Bake for about 50 minutes, until puffed and golden and the center is cooked through.

Makes 6-8 servings.

SAUSAGE AND POTATO FRITTATA

2 Italian sausages, cooked and cut into ¼-inch pieces

2 cups cooked and diced potatoes

4 eggs

¼ cup milk

Salt and freshly ground black pepper, to taste

Pinch of cayenne pepper

½ cup shredded Swiss, cheddar or mozzarella cheese

Heat a 10- or 12-inch nonstick skillet with a tight-fitting lid over medium heat. Add the sausages and potatoes and cook, stirring, until heated through. Whisk the eggs, milk, salt, pepper and cayenne together in a bowl and pour over the other ingredients in the skillet. Reduce heat to medium-low, cover and cook for 8 minutes. Uncover and cook for about 4 minutes more, until egg is fully cooked.

Remove from the heat, sprinkle with the cheese and let rest for 3 minutes, until cheese is melted.

Makes 4 servings.

ITALIAN SAUSAGE AND POTATO SOUP

2 tablespoons butter or olive oil

1 cup finely chopped onion

1 teaspoon minced garlic, about 1 clove

2 Italian sausages, cooked and cut into ¼-inch pieces

1-2 cups cooked and diced potato

Salt and pepper, to taste

Pinch of cayenne

2 teaspoons flour

4 cups milk

1 cup chopped fresh spinach, optional

Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and sautee until completely wilted and beginning to turn golden on the edges. Add the garlic and sautee for 1 minute. Add the sausage, potatoes, salt, pepper, cayenne and flour. Stir well and then slowly whisk in the milk.

Bring to a boil and then reduce the heat and simmer for 5 minutes, until sausage and potatoes are heated through and the soup is slightly thickened.

Stir in the spinach, if using, and simmer until the spinach is wilted, about 3 minutes. Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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