Oven roasted sausages and potatoes with a side dish of escarole 

Sausage and baked potatoes is a truly complete dish. The protein quota represented by sausages and that of carbohydrates given by potatoes, a perfect combination not only in flavor but also in composition. An easy and quick dish, ideal for comforting yourself on cold and gloomy days, you just have to try it. 

Escarole, a variety of endive, is part of the culinary tradition of many regions of Italy. Here are some ideas to cook it and enhance its typical delicate and slightly bitter flavor. Escarole goes well with many ingredients and this allows it to give life to truly delicious unique dishes. Try it together with sausage and legumes, for example cannellini beans, cooked in a pot, along with half an onion, a few bay leaves and a sprig of rosemary. Meanwhile, in a pan olive oil, garlic clove and sausage cut into pieces, adding the coarsely chopped escarole only when the meat is half browned. Add 2 ladles of bean cooking water, season with salt and chili and cook until escarole and beans bind producing a creamy sauce. If you are looking for a variant to this tasty combination, try replacing the sausage with bacon and adding potatoes or zucchini flowers to the recipe, two other ingredients that go hand in hand with escarole!

This is a perfect second course for any occasion, of a unique simplicity and if you follow some small tips and a special ingredient you will be able to get tender and juicy baked sausages, which do not dry, and crispy potatoes outside and soft inside. A complete dish, typical of Sundays and holidays. Sausages and baked potatoes always like everyone, young and old and being baked in the oven, without fat, they are not even heavy. With this recipe you will brown the baked potatoes so that they become crispy outside but soft inside. Now I let you read the recipe and all the tips to make sausages and baked potatoes special. A classic dish of Italian cuisine that goes well with any course.

Ingredients

1 kg sausages (pork)

1 kg Potatoes

1 sprig Rosemary

1 clove Garlic

2 tablespoons Olive oil

1/2 glass white wine

 Fine salt

Preparation

Peel the potatoes, rinse them under running water. Cut them into cubes all about the same thickness. Soak in a bowl of water for 15 minutes. If you are in a hurry, skip this step. Drain from the water and put back in the bowl. Season the potatoes with olive oil, rosemary, fine salt. Stir with your hands so that the dressing is even. Put the sausages and potatoes in a cake pan or baking dish together with the garlic clove. Remove the string from the sausages but DO NOT prick them. In this way, during baking, the fat will not come out making them more tender and juicy. Bake sausages and potatoes in the oven at 200 C degrees for 15 minutes, turning them occasionally. At this point, drizzle with white wine and put them back in the oven for another 15-20 minutes. It is the white wine put halfway through cooking that makes them tender and juicy and leaves the flavor unchanged! Finally, for another 5 minutes, activate the grill function that will make sausages and baked potatoes crispy outside and soft inside. When they are well browned, sausages and baked potatoes are ready to be enjoyed with the side of escarole.

Note

The SAUSAGES AND BAKED POTATOES are perfect with small tricks, if you prefer you can use chicken sausages instead of pork.