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Garlic Sausage & Artichokes

Roasted garlic sausage, artichokes and crispy new potatoes, spanish paprika

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550 cal

20 min

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Recipe Ingredients

  • (a) red potatoes
  • (b) garlic sausage, marinated butternut squash
  • (c) carrot, spanish yellow onion, garlic
  • (d) artichokes
  • (e) paprika
  • (f) tomato stock

Equipment Needed

  • skillet or saute pan
  • baking tray with foil
  • saucepan
  • scissors; wooden spoon
  • tongs
  • serving spoon

Recipe Directions

  1. For best results, take the sausage out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the sausage longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Crack open the container of potatoes (a) and use the lid to drain the water. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the potatoes to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes without stirring, then flip the potatoes over using tongs or a spoon and cook for an additional 2 minutes without stirring.
  3. Line a baking tray with foil. Spoon the cooked potatoes onto the baking tray and set aside. Keep the pan you were using on the stovetop over medium-high heat. If the pan looks dry, add a tsp of olive oil.
  4. Cut open the package of sausage (b) and place in the pan. Sear the sausage for 90 seconds, then flip over and sear the other side for 90 seconds. Put the sausage on top of the potatoes on the baking tray and place into your preheated 425 degree oven. Bake for 12 minutes.
  5. While the sausage and potatoes are cooking, heat a saucepan over medium-high heat for 2 minutes. When the pan has warmed up, add a tsp of olive oil (2 tsp if making more than 2 servings) to the pan. Pour the carrots, onion and garlic (c) into the pan. Lightly season with a pinch of salt. Cook for 3 minutes, stirring occasionally.
  6. After 3 minutes, add the artichokes (d) and paprika (e) to the pan. Season with a light pinch of salt and pepper. Cook for 1 minute, stirring constantly.
  7. Remove the saucepan from the heat and add the tomato stock (f) to the pan. Put the pan back on the heat and bring up to a simmer. Once simmering, turn the heat down to medium or medium-low to maintain a simmer. Simmer for 3 minutes, stirring occasionally. After simmering, taste the vegetables and stock. Add more salt and pepper if you wish.
  8. When the cook time is up on the sausage and potatoes, remove from the oven. Let them rest on the baking tray for 1 minute.
  9. Place the potatoes on the bottom of your serving plates and spoon the vegetables & stock over the potatoes. Serve the sausage on top.
Madison & Rayne Did You Know?

Beverage Pairing

Malbec

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