Thursday, June 20 2024

If you are looking for a tasty main course for a family dinner or an informal evening with friends, sausages and baked potatoes will be sure to hit the spot!

A rustic recipe that is quick and easy to prepare and satisfies the palate with its perfect combination of rich flavors.

I show you how to achieve perfect baking by cooking the potatoes first, so that the sausage is moist and not dry; everything will be nicely browned with a pleasant crust!









  • 1 lb potatoes
  • 1 lb sausage (here in Rome i use pork sausage called Luganica)
  • 2 sprigs rosemary
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • Salt to taste



To prepare baked sausage and potatoes first wash the potatoes well.

Choose medium-sized potatoes about the same size and cut them into wedges.

Arrange the rosemary and garlic stripped of their souls on a cutting board and finely chop the herbs with a knife.

In a bowl mix together the oil, water, chopped herbs and a good pinch of salt.

Pour the potatoes into a bowl and drizzle with the newly prepared emulsion.

Transfer to a baking sheet lined with baking paper and bake in a preheated static oven at 390 F for 20 minutes.

Meanwhile, prick the sausages.

After the 20 minutes is up, add them to the potatoes in the baking dish and bake for another 20 minutes, turning the sausages halfway through cooking.

Then turn on the grill and and continue cooking for about 10 minutes, turning them if necessary.

Remove from the oven and serve immediately!


You can store sausage and potatoes in the refrigerator for up to 1-2 days. We recommend reheating them before serving.

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