This Oven Sausage and Vegetables is made with Sausages, Potatoes, Carrots, Onion & Garlic in a braising liquid of Wine, Pimento Paste, Oil, Lemon Juice with Paprika & Bay leaves. While the go-to seasoning for this recipe is just the Salt & Pepper blend along with the Smoked Paprika and ground Bay leaves. You can certainly add in additional Herbs like Parsley, Oregano, Basil, Rosemary or Thyme. As well as additional Vegetables. The base recipe and technique is the same.
Servings: 4 portions
Equipment
- 1 Casserole with Cover
Ingredients
- 1 lb. Sausages - See notes
- 2 Med Potatoes - cubed into 1 inch pieces
- 2 Med Carrots - Sliced into 1/4 inch slices
- 1 Med Onion - Diced or quartered
- 5 Cloves Garlic - added in whole or chopped
Braising Liquid
- 1 C Carlos Rossi White Wine - See notes
- 1/4 C Oil & Sweet Pimento Paste - each
- 2 - 4 Tbl Lemon Juice - For a less acidic dish add in 2 Tbl of Lemon juice instead of 1/4 C.
- 1 Tbl Hodi or Smoked Paprika
- 1/8 tsp Ground Bay Leaves
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Preheat the oven to 375 F with the rack in middle position. Combine all the braising ingredients together in a Casserole dish and mix well.
- Prepare the Vegetables and add them into the Casserole.
- Chop or tear Chourico Sausages into bite size pieces. If you are using previously frozen Chourico Meat, then just add them into the Casserole along with the Vegetables.
- Mix everything well and cover. Cook in the oven for 45 minutes. Then uncover to cook for another 15 minutes, or until the Vegetable are tender. Remove and let cool. Adjust the seasoning if needed by adding in the Salt & Pepper Blend to taste before serving. If using Goya White Cooking wine, this will already have sufficient Salt and additional seasoning may not be needed. Optionally add Pepper to taste.