I wish in the deepest depths of my Pinterest mom heart that I could say that this is a one-pan meal! I really do. In fact, I treated it as such for years until one fateful day, I was hanging with Bimpy in his basement kitchen (an exclusive invite, let me tell you), and he was making his version of SPP&O. I saw that he cooked the sausage separately and was SHOOK. Truly, my mind was blown. At once, I realized how much sense it made. The sausage needs much less time to cook, and I was under cooking my vegetables to save the sausage! What an amateur.
Ever since then, my SPP&O recipe has been saved. I now get the veggies as crispy as I want, and the sausage always turns out perfectly on its own. Separating the two is an iconic move, and we have Bimpy to thank for it. Recently, I tried to get him to add fennel seeds and a splash of red wine vinegar (my secret ingredients) to his recipe, and he literally just stared at me. But perhaps you’ll find them necessary for this delicious Sausage and Peppers and Potatoes and Onions recipe!Print
What You’ll Need
- 2 red bell peppers, cut into 1-inchwide strips
- 2 small white or red onions, quartered
- 5 red or yellow potatoes, peeled and sliced into 1/2-inch-thick rounds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound sweet or hot Italian sausage links, cut into 1-inch-thick slices
What You’ll Do
- Preheat the oven to 400ºF with two racks set in the center.
- In a large bowl, combine the bell peppers, onions, potatoes, 2 tablespoons of the olive oil, the vinegar, fennel seeds, pepper flakes, and a generous pinch each of salt and black pepper. Toss to coat well. Spread everything evenly across one rimmed sheet pan. Bake for 30 minutes, until the veggies are soft and fragrant. Remove the sheet pan from the oven and use tongs to flip the veggies.
- Scatter the sausage pieces on a separate sheet pan and toss with the remaining 1 tablespoon oil. Transfer both sheets to the oven and bake together for 30 minutes, with a toss halfway through, until the sausage and veggies are nicely browned and super crispy. (Cook the veggies longer as needed to reach your desired crispness, but stop here with the sausage.).
- Combine the sausage and veggies onto one sheet pan and toss. Serve immediately, or throw the pan back in the oven to warm up for a few minutes if needed. I like to serve and eat this straight out of the pan, but do whatever makes you happy!
Make It Step By Step With Me:
These are my only friends!!!
1. Grab a big bowl. Slice your peppers into strips and add to bowl.
2. Slice your onions into wedges and break apart with your hands. Add to bowl.
3. Peel your potatoes.
Note: Potatoes are totally optional in this recipe. I love them, but sometimes I go without and stick to just sausage, peppers, and onions. Especially if the goal is to turn this mix into delicious sandwiches that day.
4. Slice potatoes into coins, about 1/4 thick. You can use the thickest setting on Amanda Lynn (a mandolin) as well, if you like!
5. Add potato coins to your bowl.
6. Add 1 teaspoon fennel seeds and enough olive oil and red wine vinegar to coat vegetables. Add salt, pepper, and red pepper flakes to taste.
7. Stir to coat vegetables.
8. Spread vegetables onto a rimmed baking sheet and place in preheated 400º oven for 30 minutes.
9. Meanwhile, grab your sausage.
10. Slice sausage into 1″ chunks.
11. Coat your sausage in a little bit of olive oil and place on a baking sheet. Set aside.
12. After 30 minutes in the oven, pull out your vegetables. Flip them over and move them around. Place them back into the oven, along with your separate tray of sausage in the oven (on a different rack).
13. After 15 minutes, pull out your sausage and move it around the pan. Put it back in the oven for 15 more minutes.
14. When the 15 minutes are up, your sausage should be ridiculously crispy on the outside. Remove sausage from oven.
15. After checking on your sausage, check on your vegetables. They have been in the oven for an hour now, and should be nice and crispy and brown. You can keep them in as long as you want here! But an hour is usually the sweet spot for me.
Once you have your veggies where you want them, add your crispy sausage to the pan of crispy veggies and get them all acquainted.
Before serving, you can throw everything back in the oven to heat through for few minutes.
I like to serve/eat this straight out of the pan, but you do whatever makes you happy!