THE CLAIM
Aaaaaaaaah, Fall. Cooler weather means one thing in the kitchen: COMFORT FOOD. Check out this recipe from Big Blue Binder for Oven Roasted Smoked Sausage and Potatoes. Click the link in the photo caption for photo and recipe source.
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| Click here for photo and recipe source |
THE TEST
Guinea Pig Sarah put this recipe to the test. The result was delicious, and could easily be served for a group. Sarah sums it all up by saying, "This dish tastes like autumn." We envision it with more veggies and possibly even sauerkraut! The only complaint was that she wasn't able to spread the vegetables out enough for them to brown. Try dividing this between two baking pans or cookie sheets for even browning.
Because the original ingredient list wasn't very specific, Sarah made sure to note how much of everything she used. See the original ingredient list in black, and Sarah's edits in blue.
- 1 package of smoked sausage [14 oz. of Eckrich smoked sausage.]
- 1 large onion, peeled and chopped [A yellow onion the size of a softball.]
- 5 large potatoes, peeled and chopped into 1/2 inch cubes [Each of her russets yielded a generous cup when cubed]
- olive oil [3 T, divided: 2 tsp. for the baking sheet & 2 T + 1 tsp. in the bowl]
- fine sea salt [1/2 tsp.]
- freshly ground black pepper [1 tsp.]
- sweet paprika [1 tsp.]
- dried thyme [1/2 tsp.]
- a handful of grated strong cheddar cheese [3/4 cup]
- In a hurry? Try using 4 cups of hash browns (thawed), and an 8oz bag of chopped onions.
- Mix the olive oil and the spices together before adding to the vegetables, to ensure an even coating.
- Get fancy with the cheese. How about an aged cheddar?
CONCLUSION
No complaints here! Guinea Pig Squad stamp of approval! 
