Spicy Sausage and Potato Bake

Ingredients

• 1 bagfrozen red-skin potatoes
• 1Hillshire Farm® Angus rope smoked sausage
• 80 ml (⅓ cup)olive oil
• 2.5 ml (½ tsp)pepper
• 7.5 ml (½ tbsp)paprika
• 15 ml (1 tbsp)garlic powder
• 45 ml (3 tbsp)wing sauce
• ½Colby Jack cheese, shredded
• to tastedried parsley, optional

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Spread the potatoes

   Arrange the frozen potatoes on a baking tray, lining it with parchment paper if you like.

3. 3

   Mix the coating

   Stir together the olive oil, pepper, paprika, garlic powder and wing sauce.

4. 4

   Slice the sausage

   Cut the sausage into pieces about 1.3 cm (½ inch) thick.

5. 5

   Coat the sausage

   Toss the sausage pieces in the sauce mixture.

6. 6

   Add to the tray

   Place the coated sausage on the baking tray with the potatoes and discard any sauce left in the bowl.

7. 7

   Bake the tray

   Bake for 15 minutes.

8. 8

   Add the cheese

   Sprinkle the shredded cheese over the top and bake for a further 2–3 minutes, until it is bubbly and the potatoes are cooked through.

9. 9

   Finish with parsley

   Add dried parsley on top if desired.

What is sausage and potato bake?

This is a simple American-style tray bake: potatoes and smoked sausage cook together, then get a topping of melted cheese. Its appeal is the combination of savoury sausage, seasoned potatoes and a spicy, garlicky coating.

Here, frozen red-skin potatoes keep preparation brief, while wing sauce brings heat and tang. The final cheese topping adds a rich, soft finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 4g protein, 20g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while olive oil and cheese contribute fat; the sausage adds flavour and some protein. Serve a portion with vegetables or salad to add freshness and round out the plate.

The key ingredients

Frozen potatoes: spread them out on the tray so they have room to cook rather than pile them up.

Smoked sausage: slicing it into even 1.3 cm (½-inch) pieces helps the pieces heat through in the short bake.

Wing sauce: it seasons the sausage along with the oil, paprika and garlic powder; the recipe directs you to discard the leftover coating.

Getting the coating right

Mix the oil and seasonings thoroughly before adding the sausage, so the paprika and garlic powder are distributed through the coating.

Toss the sausage until coated, then transfer it to the tray without pouring on the remaining sauce. This keeps the tray from getting extra liquid beyond what the recipe calls for.

Check for doneness

The recipe gives the tray 15 minutes before adding the cheese, followed by another 2–3 minutes. Since frozen potato pieces can vary in size, check that they are cooked through before serving.

The cheese is ready when it has melted and looks bubbly. If the potatoes need longer, continue baking until they are done.

Timing and tray setup

The listed total time is 25 minutes, including the short oven time and preparation. Preheat the oven while you arrange the potatoes and mix the coating.

Parchment paper is optional, but it can make clearing the baking tray easier. Keep the potatoes spread across the tray rather than heaped together.

What to serve with it

A crisp green salad or a simple serving of steamed vegetables makes a fresh contrast to the sausage, potatoes and cheese.

For a more substantial meal, serve it with bread to catch any seasoning left on the plate. Add parsley at the end for a fresh-looking finish.

Recipe notes & tips

• Line the baking tray with parchment paper if you want to make cleanup simpler.
• Spread the frozen potatoes out in a single layer for more even cooking.
• Cut the sausage into pieces of similar thickness so they heat at roughly the same rate.
• Taste the wing sauce before mixing it in if you want an idea of how spicy the finished dish may be.
• Check that the potatoes are cooked through before taking the tray out of the oven.

Variations

• Adjust the heat: choose a milder or hotter wing sauce to suit your preference.
• Change the cheese: use another good-melting cheese in place of Colby Jack.
• Add vegetables: include chopped vegetables on the tray, allowing for any extra cooking time they need.
• Boost the herbs: finish with fresh parsley instead of dried parsley.
• Make it smokier: add a little extra paprika to the oil and sauce mixture.

Common mistakes to avoid

• Crowding the potatoes: piled-up pieces may cook unevenly; spread them across the tray.
• Cutting uneven sausage pieces: different-sized pieces heat at different rates; aim for 1.3 cm (½-inch) slices.
• Pouring on the leftover sauce: the method says to discard it; transfer only the coated sausage to the tray.
• Skipping the doneness check: oven and potato-piece differences can affect timing; make sure the potatoes are cooked through.
• Baking the cheese too long: it only needs another 2–3 minutes; take the tray out once it is bubbly.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven or microwave until hot throughout; the potatoes may soften after storage.

Frequently asked questions