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Village Butcher Shoppe, Inc.

Sausage, Peppers, Onions and Potatoes

Sausage, Peppers, Onions and Potatoes is another one of our favorite, tasty cool weather comfort foods. The ingredients are simple and preparation can be completed in 30 minutes or less.  Total time including cooking is easily completed within an hour.

You can spice up the dish and vary the flavors by adding mushrooms, root vegetables and other items as desired.  A version of this recipe was recently published in the Detroit Free Press.


Cooking Steps

  1. Heat a heavy cast iron, ceramic or other stove/oven safe deep pan with a few tablespoons of oil.  Brown the sausages or meat balls in the oil.  Once browned on a few sides, remove them and place them on a plate momentarily.  Cover to keep warm.
  2. Preheat the oven to 425°F and adjust racks so the oven safe pan is in the center.
  3. In a large bowl, combine all the vegetables with the Oil, Garlic and Salt/Pepper.  
  4. Mix with spoon or clean hands to coat with oil and seasonings.
  5. Combine the vegetables and sausage or meat balls into the oven safe pan.  Be careful not to break up the meat balls while you push them down into the vegetable mixture.
  6. Place pan with vegetable meat mixture into the oven uncovered and roast for 30-40 minutes until the potato’s are “fork tender”.
  7. When the potato’s are done (fork tender), remove the pot from the oven and let cool on stove for a few minutes.  Spoon the mixture into bowls and serve with fresh warm bread and a salad or cut up vegetables.  Enjoy!

2 Medium or 1 Large onion sliced into 1” chunks.

3 to 4 Colored Sweet Peppers cleaned and cut into 1” chunks.

1 to 1 ½ lbs. Baby Red Skin or Yukon Gold potato’s cut into 1” chunks.  You can substitute Fingerling potatoes but DO NOT use Baking or Russet Potatoes as they will fall apart during cooking.

1 to 1 ½ lbs of your favorite Village Butcher Sausage.  We recommend the Chicken Spinach Feta but you can use Fresh Polish, Fresh Italian, Chorizo or others as desired.  You can leave the sausage in its casing or remove it and form little meatballs if desired.

3 to 4 oz. Cooking Oil (Can be Vegetable, Canola, Soy, Olive or and good Oil).  We recommend a good Olive Oil.

Garlic, Salt and Pepper to taste.

[Optionally]  You can add 8 oz. of Sliced Mushrooms, Turnip and/or Rutabaga for and interesting flavor twist.