Sausage and Potato Bake
6-8 potatoes
2 Ekridge Boneless Skinless Sausage Links
1 Sweet onion
1 1/2 sticks of butter
Salt, garlic salt, pepper, garlic powder, and tony chachere creole seasoning.
Preheat oven to 350
Cube potatoes and slice onions once cubed and sliced place in a bowl or large pot and season to taste. Then place in a 13×9 casserole dish
Slice sausage and butter then evenly spread throughout top
Bake for 1hr to 1hr and 15 mins
Stir about 30 mins and bake the remaining time
Sausage and Potato Bake Recipe
Ingredients:
- 6-8 medium-sized potatoes, cubed
- 2 Ekridge Boneless Skinless Sausage Links, sliced
- 1 sweet onion, thinly sliced
- 1 1/2 sticks of butter, sliced
- Salt, to taste
- Garlic salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Tony Chachere Creole Seasoning, to taste
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Potatoes and Onions:
- Cube the potatoes and thinly slice the sweet onion.
- Place the cubed potatoes and sliced onions in a large bowl or pot.
- Season Potatoes and Onions:
- Season the potatoes and onions with salt, garlic salt, pepper, garlic powder, and Tony Chachere Creole Seasoning to taste. Mix well to ensure even seasoning.
- Transfer to Casserole Dish:
- Transfer the seasoned potatoes and onions to a 13×9 casserole dish, spreading them out evenly.
- Add Sausage and Butter:
- Slice the Ekridge Boneless Skinless Sausage Links and the butter.
- Evenly distribute the sliced sausage and butter over the top of the potatoes and onions.
- Bake:
- Place the casserole dish in the preheated oven.
- Bake for 1 hour to 1 hour and 15 minutes.
- Stir and Continue Baking:
- Around the 30-minute mark, carefully stir the ingredients to ensure even cooking.
- Continue baking for the remaining time until the potatoes are tender and the top is golden brown.
- Serve:
- Once baked, remove from the oven and let it cool for a few minutes.
- Serve the delicious Sausage and Potato Bake as a hearty and flavorful side dish.
Enjoy your Sausage and Potato Bake!
