Sausage and Potato Casserole with Peppers, Tomatoes, and Onions

5 from 1 vote

Sausage bake with soft mellow potatoes, tomatoes, onions, and peppers.

Prep Time15

Cook Time1 20

Course: Main Course

Cuisine: European, Greek

Keyword: Oven baked

Servings:

Calories: 712kcal

Preheat oven to 200°C 390°F.
Whisk together the mustard, olive oil, oregano, paprika, some salt, and pepper in a large mixing bowl.
Prepare the vegetables. Cut all vegetables into small bite-sized pieces, about 2 cm (¾-inch) thick. Cut the potatoes a bit bigger, about 2½ cm (1 inch) thick.
Toss all vegetables into the bowl and mix well.
Transfer to a baking/casserole dish.
Pour in ¾ cup water or stock from the side (don't rinse the vegetables).
Cover and bake for about 1 hour.
Run a knife through the potatoes to ensure they're cooked. You can let them cook until completely soft and mellow. Or even uncover the dish and give them a light roast before adding the sausages.
Add the sausages. Prick sausages with a toothpick or use a knife to scar the top and bottom. Uncover the dish and place the sausages on top of the potatoes.
Bake (uncovered) for 15 to 20 minutes more. You can flip the sausages once halfway through or leave them to roast well on top while juicy underneath. Turn the oven off.
Let the food rest in the warm oven with the door open for at least 20-30 minutes so the potatoes soak the delicious juices.
Serve and enjoy!