Potatoes with Hungarian sausages and rosemary

Name: Potatoes with Hungarian sausages and rosemary - Amanda F.
Ingredients: 500 g potatoes; 150 g Hungarian sausages; 2 tablespoons of oil; salt and pepper to taste; fresh rosemary

Meat - Potatoes with Hungarian sausages and rosemary by Amanda F. - Recipia

I have made this combination several times, especially when I wanted something quick, filling, and with intense flavor. I usually prepare it when I have a few potatoes and some Hungarian sausages in the fridge; it doesn't require much preparation and doesn't dirty too many dishes. The rosemary adds an extra layer of aroma without complicating things. Quick Info Total time: about 40-50 minutes (depends on the oven) Preparation time: 10 minutes Baking time: 30-40 minutes Servings: 2-3 Difficulty: easy Recipe type: main course, quick lunch or dinner Ingredients 500 g potatoes 150 g Hungarian sausages (or another type if you don't like spicy) 2 tablespoons oil salt, pepper to taste fresh rosemary (a few sprigs) Preparation method 1. Peel the potatoes and slice them into rounds. They shouldn't be too thick, about half a centimeter, so they cook evenly. 2. Slice the sausages into suitable pieces, neither too thin nor too thick. 3. Pour the two tablespoons of oil into a baking dish and spread it, then arrange the potatoes in a layer. They don't need to be perfectly arranged, but shouldn't be too overlapped. 4. Chop the rosemary finely and sprinkle it over the potatoes. I also add a bit to the bottom of the dish for flavor. 5. Season with salt and pepper to taste. Be careful with the salt, as the sausages are salty, especially if you add spicy ones. 6. Place the dish in the oven at 200°C, uncovered. Leave it until the potatoes start to brown around the edges. The time may vary, but generally about 20-30 minutes, depending on the oven and the thickness of the slices. 7. When the potatoes are browned on one side, carefully flip them to the other side. They don't need to be perfect, just to get a crust on both sides. 8. About 10 minutes before they are done, add the sausage slices on top of the potatoes. If I add them from the beginning, they dry out or burn. 9. Leave it in the oven until the sausages are lightly browned and the potatoes are cooked. Serve hot, straight from the dish. Why I make this recipe often I prefer it because I don't have to stand by it, it's filling, and the ingredients are easy to find. I also like it because I can easily adjust the quantity, and fresh rosemary makes a difference. It works well when I don't want to complicate the menu and need something quick. Tips and variations Tips - Use smaller or new potatoes if you have them; they cook faster. - Cut the potatoes into even sizes for uniform baking. - Don't use too much oil; the sausages also release fat while baking. Substitutions - If you don't have Hungarian sausages, you can use regular smoked sausages or even cabanos, depending on what you have on hand. - Fresh rosemary can be replaced with dried, but use less. Variations - For an extra flavor boost, add a finely chopped garlic clove, but it's not mandatory. - You can sprinkle some parsley leaves at the end, but the basic recipe doesn't need it. Serving ideas - I serve them hot, straight from the dish, with a simple seasonal salad or pickled cucumbers. - They can be a hearty side dish for a larger meal or a quick lunch. Frequently asked questions 1. Can I use uncooked potatoes? Yes, this recipe is based on raw potatoes, sliced thinly, so they cook quickly in the oven. 2. Are the sausages added from the beginning? No, I only add them towards the end, about 10 minutes before taking the dish out, so they don't burn. 3. What kind of sausages should I choose? Hungarian sausages have an intense and spicy flavor, but you can also use regular smoked sausages. Any type you like that isn't too fatty works. 4. What if I don't have fresh rosemary? You can use dried rosemary, but a smaller amount, as it is more concentrated. 5. Can I use another vegetable with the potatoes? It's not the classic recipe, but you can add coarsely chopped onion among the potatoes if you want. Nutritional values Approximately, for one serving (out of 3 servings): - Calories: 350-400 kcal - Protein: 10-12 g (from sausages) - Carbohydrates: 40-45 g (from potatoes) - Fats: 18-22 g (from oil and sausages) The values depend a lot on the type of sausages used and how much oil is added. It's a hearty meal, suitable for lunch or dinner. Storage and reheating Potatoes with sausages are best fresh. If there are leftovers, they can be stored in the fridge in a sealed container for up to 2 days. Reheat in the oven or in a pan. In the microwave, the potatoes can become soft. I do not recommend keeping them for more than that, as baked potatoes change texture after a day or two.

Potatoes with Hungarian sausages and rosemary

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