Hot Italian Sausage & Potato Bake with Broccoli, Pesto Mayo & Parmesan
Fast & Easy

Hot Italian Sausage & Potato Bake

with Broccoli, Pesto Mayo & Parmesan

40 MIN
4 Servings
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From the Test Kitchen

This hearty bake features a layer of tender potatoes topped with hot Italian sausage, verdant broccoli, and garnishes of pesto mayo, parmesan, and more for a rich, creamy finish.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Hot Italian Sausage & Potato Bake with Broccoli, Pesto Mayo & Parmesan
Title
  • 20 oz Hot Italian Pork Sausage
  • 1 lb Broccoli
  • 1¼ lbs Potatoes
  • 2 Tbsps Dried Currants
  • 3 Tbsps Basil Pesto
  • 1 oz Pickled Peppadew Peppers
  • 1 Lemon
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Start the bake
1 Start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Halve the lemon crosswise; remove the seeds. Roughly chop the peppers. In a bowl, combine the pesto, mayonnaise, and the juice of 1 lemon half (you will have extra); season with salt and pepper.

Finish the bake & serve your dish
3 Finish the bake & serve your dish

To the baking dish of partially baked potatoes, add the seasoned broccoli, currants, and sausage (tearing into bite-sized pieces before adding) in an even layer. Bake 14 to 16 minutes, or until the vegetables are tender when pierced with a fork and the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake topped with the pesto mayo, cheese, and chopped peppers. Enjoy!

Tips from Home Chefs

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Hot Italian Sausage & Potato Bake

Start the bake
1 Start the bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Halve the lemon crosswise; remove the seeds. Roughly chop the peppers. In a bowl, combine the pesto, mayonnaise, and the juice of 1 lemon half (you will have extra); season with salt and pepper.

Prepare the remaining ingredients
Finish the bake & serve your dish
3 Finish the bake & serve your dish

To the baking dish of partially baked potatoes, add the seasoned broccoli, currants, and sausage (tearing into bite-sized pieces before adding) in an even layer. Bake 14 to 16 minutes, or until the vegetables are tender when pierced with a fork and the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake topped with the pesto mayo, cheese, and chopped peppers. Enjoy!

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