If your family has any “meat and potatoes” people, they'll love this recipe for Italian Sausage and Rosemary Potatoes. It tastes fantastic in fall and winter or really any time that you need some comfort food.
I like to buy the sausage when it's on a great sale at the market. I save time by preparing two meals at once. This saves time (and dirty dishes) because I do all the chopping and measuring at once and just separate into two meals as I go. One meal I eat the next day and another meal we keep in the freezer.
My favorite part is the ease of the recipe. It's fast to prep and easy to freeze ahead. Your entire family will love the smell of rosemary and herbs filling the house as they gather round to devour their new favorite meal.
1.) Cut potatoes into quarters.
2.) Place potatoes and all remaining ingredients into the slow cooker and stir to coat with oil.
3.) Add 2 tablespoons of water.
4.)Cover with the lid and cook on high for 4 – 6 hours until potatoes are tender and the sausage reaches an internal temperature above 165 degrees Fahrenheit.
5.) Slice the sausages for serving.
1.) In a large bowl, place several pieces of ice and some water. This will be an ice bath to cool the potatoes after they are parboiled.
2.) Bring a large pot of water (4 – 6 quarts) to a rolling boil.
3.) Cut potatoes into quarters.
4.) Place the potatoes into the boiling water for 2 minutes.
5.) Remove the potatoes and place them in the ice water for a moment then drain.
6.) Place potatoes and all remaining ingredients into a gallon freezer sized sealable bag.
7.) Store in freezer for up to 12 months.
8.) The night before you'd like to serve them, place the bag in the refrigerator to thaw overnight.
9.) Pour the bag contents into your slow cooker.
10.) Add 2 tablespoons of water.
11.) Cover with the lid and cook on high for 4 – 6 hours until potatoes are tender and the sausage reaches an internal temperature above 165 degrees Fahrenheit.
12.) Slice the sausages for serving.
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