Baked Sausages with Browned Potatoes and Vegetables

Baked Sausages with Browned Potatoes and Vegetables
Serves 4

2 tablespoons olive oil
1 pound Aidell’s chicken sausage links, cut into 2-inch pieces
2 tablespoons olive oil
2 large potatoes, cut into small wedges
2 large mixed orange and red bell peppers, seeded and cut into wedges
1-1/2 large onions, cut into wedges
1 carrot, thickly sliced
4 large garlic cloves, coarsely chopped
1/4 cup dry white wine (I like Chardonnay)
1/4 cup organic chicken stock
1/2 teaspoon thyme
1/4 teaspoon oregano
(alternate: use 2 T. pesto instead of dried herbs)
salt and pepper to taste

Preheat oven to 400 degrees.

Add the sliced sausage to an ovenproof baking dish. Heat 1/4 cup of olive oil into the skillet, and cook the potatoes and carrots, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish. Cook and stir the peppers, onions, and garlic in the hot skillet until they are beginning to brown a little, about 7-8 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables (if using pesto, whisk it into the wine and stock) and sausage, and sprinkle with dried herbs, salt, and pepper. Gently stir the sausage and vegetables together.

Cover with aluminum foil, and bake for 20 minutes. Take foil off and bake for 10 more minutes, until hot and bubbling. Sprinkle with Parmesan, and serve.