Pan Roasted Italian Sausage – Chevalatta
A little bit of a different take on Italian sausage. This brings back memories of being in Brooklyn. You can do it with peppers, potatoes, or both! Definitley a crowd pleaser and with a little prep, you can start it ahead of time to make it super easy to finish when friends & family are coming over.
Equipment
- Frying pan 2"-3" deep
- Sauce pan or stock pot Size will depend on how many potatoes you are using
- Sheet pan
- Small sauce pan
Ingredients
- 4-5 Lbs Chevalatta Sausage Really you can use any kind of sausage for this
- 8-10 Small Potatoes Baby gold work well
- 1 Yellow Onion
- 2-3 Peppers Any color you prefer will work
- 6 Garlic Cloves
- Olive oil and Butter
- Fresh Oregano
- 8-12 oz Whole Mushrooms
- 1/2 Packet Au Jus mix
- 1 c Red Wine You can also swap out for water
- Balsamic Glaze
Instructions
- Prep ahead – Par boil both sausage and potatoes in separate pan. I use a deep fry pan for the sausage and just enough water to cover it. Our mom always par boiled sausage for most of her recipes and I do too. It helps make the sausage a bit softer, giving it a nice texture to the bite. Par boiling potatoes – especially when I'm going to roast them is something I have done for the past few years. The par boiling gives the potatoes that creamy softer texter on the inside, while roasting gives the potatoes that roasted crispness. The best of all worlds.
- Pre-heat oven to 400 degrees
- Next prep all your vegetables for the dish. Slice the onions and peppers. You want to slice and not chop because they will be your “grate”. Reserve about 1/4 of the onion to chop to cook with the mushrooms.
- Wash and chop the mushrooms. A coarse chop is best. It adds to the final presentation of the dish. Chop the remaining onion and peel the garlic cloves.
- Line a sheet pan with foil, and drizzle with olive oil and place pats of butter.
- Lay sliced onions and peppers on top of sheet pan creating a “grate” to put the sausage on. This vegetable “grate” gives the dish so much flavor and wins points in the making it easier to clean up category. Place sausage on top of peppers and onions.
- Scatter par boiled potatoes, garlic cloves and oregano around pan. Sprinkle more olive oil over entire pan.
- Roast for 30 minutes at 400 degrees.
- While sausage is roasting sauté mushrooms and onions in a small sauce pan with olive oil and a pat of butter. Add ½ packet of Au Jus mix, red wine or water. Stir together making sure the mix is completely dissolved. Over the years I have found that the ½ packet of Au Jus mix really adds the perfect flavor to this simple sauce.
- After 30 minutes lower temp of oven to 350. Take sheet pan out, turn sausage and potatoes. Toss other ingredients. Pour the mushroom sauce over the sausage.
- Drizzle glaze over sausage and return to oven and let cook for another 30 to 45 minutes or until done.
- Finish with an additional drizzle of glaze when serving (optional).
Tried this recipe?Let us know how it was!