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Hassleback Potatoes with Summer Sausage and Sage Butter

When I need a dish that's a real holiday showstopper, I turn to this easy roasted potato dish. As bold in flavor as it is in presentation, it brings oohs and ahhs from guests every time it's served.

shavey Hassleback Potatoes with Summer Sausage and Sage Butter
  • 16 ounces Summer sausgae
  • 6 russet potatoes
  • 2 yellow onions
  • 1/2 cup salted butter
  • 1 bunch fresh sage leaves
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse black pepper

Step 1

Preheat the oven to 375 degrees.

Step 2

Slice the summer sausage and the onions into 1/4 inch slices.

Step 3

Slice the potatoes into 1/4 inch slices, keeping the potatoes together as you slice, so they keep their shape.

Step 4

Arrange the potatoes in a small casserole dish, threading the summer sausage and the onion slices in between some of the potatoes.

Step 5

Melt the butter in a small saucepan. Add the whole garlic cloves and 1/2 of the sage. Let the garlic and sage steep in the warm butter on low heat for about five minutes. Discard the garlic and sage.

Step 6

Brush most of the melted butter over the potatoes, reserving 1/4 of it.

Step 7

Bake uncovered for one hour.

Step 8

Brush the remaining butter onto the potatoes and bake another 20 minutes until the potatoes are tender and the sausage and onions are heated through.

Step 9

Garnish with the remaining sage and serve hot.

6 20 minutes 1 hour 30 minutes

Hassleback Potatoes with Summer Sausage and Sage Butter

Hassleback Potatoes with Summer Sausage and Sage Butter

When I need a dish that's a real holiday showstopper, I turn to this easy roasted potato dish. As bold in flavor as it is in presentation, it brings oohs and ahhs from guests every time it's served.

Preparation

Prep Time

20 minutes

Cook Time

1 hour 30 minutes

Serves

Calories

2994

Equipment

Ingredients

  • 16 ounces Summer sausgae
  • 6 russet potatoes
  • 2 yellow onions
  • 1/2 cup salted butter
  • 1 bunch fresh sage leaves
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse black pepper
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Step 1

Preheat the oven to 375 degrees.

Step 2

Slice the summer sausage and the onions into 1/4 inch slices.

Step 3

Slice the potatoes into 1/4 inch slices, keeping the potatoes together as you slice, so they keep their shape.

Step 4

Arrange the potatoes in a small casserole dish, threading the summer sausage and the onion slices in between some of the potatoes.

Step 5

Melt the butter in a small saucepan. Add the whole garlic cloves and 1/2 of the sage. Let the garlic and sage steep in the warm butter on low heat for about five minutes. Discard the garlic and sage.

Step 6

Brush most of the melted butter over the potatoes, reserving 1/4 of it.

Step 7

Bake uncovered for one hour.

Step 8

Brush the remaining butter onto the potatoes and bake another 20 minutes until the potatoes are tender and the sausage and onions are heated through.

Step 9

Garnish with the remaining sage and serve hot.

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1 Comment

  1. KimV says:

    Such a pretty presentation!

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