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| 1 gross | 8oz. baking potato; peeled; cut in 3/4" dice |
| 1 Esslöffel | olive oil |
| 1 klein | Onion; peeled, quartered; layers separated |
| 1 klein | Green pepper; cut 1" squares |
| 1 klein | Red papper (sweet not hot); cut 1" squares |
| 1 Teelöffel | Chopped fresh rosemary -or |
| 1/4 Teelöffel | rosemary dried |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | black pepper ground |
| 4 | Mild Italian sausages; 2/3 lb. total weight |
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time:30 min.
1. Turn oven to 425 degrees F. In a shallow 2-qt baking dish toss potato cubes with olive oil. Add remaining ingredients, except sausages, and mix well.
2. With a fork prick sausages in a few places. Lay on a rack in a small broiling pan. Roast sausages and vegetables, uncovered, turning sausages over after 20 minutes. Roast until sausages are lightly browned and edges of some of the vegetables start to char, about 30 minutes total.
3. Serve sausages on a small platter surrounded by the roasted vegetables.
To do ahead: Do Step 1 up to 1 hour ahead. Leave a room temperature.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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