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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (613g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar 1 sausage |
||
| Calories 313 | ||
| Calories from Fat 8 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 612mg | 25% | |
| Potassium 1769mg | 50% | |
| Total Carbohydrate 70.9g | 23% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 5.3g | ||
| Protein 8.6g | 17% | |
Ingredients
- 3 cups water
- 2 tablespoons red wine vinegar
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 chopped onion
- 1 chopped tomato
- 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
- 4 large russet potatoes
- 1 hillshire sausage
Directions
1
Preheat oven to 375°.2
Pour water into roasting pan; add vinegar (the water should have a vinegary taste).3
Sprinkle paprika over the water and mix, removing the lumps.4
Add salt, pepper, onion, tomato, parsley and potatoes; add sausage.5
Bake for 2 hours.6
Do not cover potatoes because they will steam, not roast.7
The potatoes will have a nice a red color.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Meat > Beef > Sausage
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Cynna
On Jul 23, 2006
This was a good and hearty meat and potatoes dish! I think next time I will also add the chicken to it because I'm sure it would be delicious. Delicious! Thanks so much for sharing!
From: Jellyqueen
On Jul 22, 2006
Oh my goodness....I have found another recipe that will be made often around this house. I didn't have the regular hillshire sausage, but I did have a pack of cocktail sausages and if it gets better with hillshire, I don't know how we could stand it!!!
From: RiBigMouth
On Oct 18, 2007
I like this recipe however I find it has a little too much water if you are eating it the first day (which we didn't) but if you let it sit and warm it back up in the oven another day its OK. I made a couple of alterations. I didn't want to use sausage, so I used 4 small chicken thighs that I placed on top of the potatoes. You didn't say how to cut the potaotes, so I cut them in lengths (3rd's or so).I used a can of diced tomatoes and poured on top of chicken & potatoes. It took a lot longer to cook, the potatoes were still hard even after the time stated here. I took out the chicken since it was cooked and I didn't want it to dry out. So the taters had to cook for an extra 45 mins. It was a different dish than we are used to which is good, and I will make it again and try it out w/ kielbasa next time but the chicken was good too. Thank you!
From: cmirish
On Dec 24, 2006
If you can find it, use linguica sausage, and we use a pork roast, not chicken-that's heaven!
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